|
KMID : 1007519970060040239
|
|
Food Science and Biotechnology
1997 Volume.6 No. 4 p.239 ~ p.243
|
|
|
Effects of Fermentation Conditions on the Texture of Cucumber Pickles
|
|
Lee Young-Chun
Bae Soo-Kwang
|
|
|
Abstract
|
|
|
|
The objective of this research was to investigate the effects of nitrogen gas flushing into fermentation tanks, the addition of calcium chloride to the fermentation brine, and the water source to prepare the fermentation brine on the texture quality of cucumber pickles. Salt concentration, pH and acidity of the fermentation brine were not much affected by the amount of calcium chloride added to the brine, but pickles with better texture were obtained when 20 mM of calcium chloride was added. Nitrogen gas flushing during the pickle fermentation improved the texture of fermented pickle by preventing film-forming yeasts from growth. The combination of calcium chloride to the brine and nitrogen gas flushing during fermentation significantly improved the texture quality of cucumber pickles. The optimum concentration of calcium chloride added to the brine to improve the texture quality of the pickles appeared to be 20∼40 mM. When ground water, containing more divalent positive ions, was used to prepare the fermentation brine, the fermentation process was not altered, but resulted in a firmer texture of cucumber pickles.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|