The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.)

Autor: Gabriel-Dănuț Mocanu, Oana-Viorela Nistor, Oana Emilia Constantin, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Elisabeta Botez
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Molecules, Vol 27, Iss 5, p 1609 (2022)
Druh dokumentu: article
ISSN: 27051609
1420-3049
DOI: 10.3390/molecules27051609
Popis: Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl2 on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial properties of fresh and pickled green tomatoes during 28 days of fermentation. By the means of physicochemical composition, the NaCl addition induced the most stable characteristics for the pickles compared to the other two types of salts. The content of total flavonoids in green pickled tomatoes with NaCl (34.72 ± 0.43 mg CE/g DW) was significantly lower compared with the control sample (63.80 ± 0.55 mg CE/g DW). The total number of lactic acid bacteria (LAB) at the final stage of fermentation varied between 4.11 and 4.63 log CFU for all variants. The textural analysis revealed that the NaCl has the lowest influence on the textural parameters. Finally, the overall acceptance of green pickled tomatoes containing KCl and MgCl2 was found to be proper to be consumed as a substitute for pickles with NaCl.
Databáze: Directory of Open Access Journals
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