BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING

Autor: Henry P. Fleming, R. L. Thompson, D. M. Pharr
Rok vydání: 1980
Předmět:
Zdroj: Journal of Food Science. 45:1578-1582
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1980.tb07567.x
Popis: Replacement of the internal gas atmosphere of pickling cucumbers with O2 (O2-exchanged) greatly altered their brining properties. Oxygen-exchanged cucumbers absorbed brine rapidly, apparently as a result of reduced pressure inside the cucumbers due to respiratory conversion of O2 to CO2. The brine uptake reached a maximum and approximated the gas volume reported for fresh cucumbers (4-5%) within 24 hr. Upon brining, the O2 -exchanged cucumbers acquired a translucent internal appearance of fully-cured, brine-stock cucumbers within a few days, as compared to several months for untreated brine stock. The O2 -exchanged cucumbers were less susceptible to bloater damage than control cucumbers during brine fermentation. The density of O2 -exchanged cucumbers was significantly greater than that of control cucumbers within a day after brining, due to the greater brine absorption. No important effects of O2 treatment were noted regarding rate and extent of fermentation.
Databáze: OpenAIRE
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