PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUM
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1450-1451
- https://doi.org/10.1111/j.1365-2621.1980.tb06582.x
Abstract
Large whole cucumbers (size no. 4) were fermented and held in solutions containing low NaCl (14.5° salometer) with and without CaCl2 at 24° C for 1 and 4 months. Firmness of pericarp and locular tissues (centers) of pickles exposed to CaCl2 was much greater than of pickles not exposed to CaCl2 (control) after 1 and 4 months in storage. Locular tissue of pickles not exposed to CaCl2 softened dramatically between 1 and 4 months in storage and after 4 months centers were extremely soft. In contrast, centers of pickles exposed to CaCl2 were firm and intact after 1 and 4 months. Addition of CaCl2 to fermentation and storage brines appears to provide a simple method for pickle processors to prevent soft center development in large pickles.This publication has 4 references indexed in Scilit:
- INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDEJournal of Food Science, 1979
- CONTROLLED FERMENTATION OF SLICED CUCUMBERSJournal of Food Science, 1978
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- Cucumber Curing, Softening of Cucumbers during CuringJournal of Agricultural and Food Chemistry, 1957