Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate addition

被引:7
作者
Fleming, HP [1 ]
Thompson, RL [1 ]
McFeeters, RF [1 ]
机构
[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,N CAROLINA AGR RES SERV,RALEIGH,NC 27695
关键词
cucumbers; fermentation; stability; microbial; texture;
D O I
10.1111/j.1365-2621.1996.tb12213.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Acidification of fermented cucumbers with HCl prevented utilization of lactic acid and resultant rise in brine pH (accompanied by formation of butyric, propionic and acetic acids, and n-propanol by spoilage bacteria) when they were stored at 0 or 4.4% NaCl. Firmness retention of the fermented cucumbers was reduced, however, if the brine pH were less than optimum pH 3.5, which assured microbial stability and acceptable firmness retention with 4.4% NaCl. At 0% salt, pH 3.0 insured microbial stability, but resulted in unacceptable firmness. Addition of 0.1% Na benzoate reduced the need to lower pH to assure microbial stability. Results indicated that pH control could be used to reduce the need for salt to insure stability of fermented cucumbers.
引用
收藏
页码:832 / 836
页数:5
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