This work is a contribution (paper # 13063) of the Purdue Agricultural Experiment Station, based on paper #544 presented at the 51st Annual Meeting of the Institute of Food Technologists, Dallas, TX, June 1-5, 1991. It was partly supported by a grant from the Indiana Department of Commerce, Value Added Center. We express appreciation to Mr. Steve Power for invaluable technical advice and support.
Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 57, Issue 6, pages 1364–1368, November 1992
How to Cite
GUILLOU, A.A., FLOROS, J.D. and COUSIN, M.A. (1992), Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage. Journal of Food Science, 57: 1364–1368. doi: 10.1111/j.1365-2621.1992.tb06859.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 7/17/91; revised 5/8/92; accepted 6/13/92.
- sodium chloride;
- calcium chloride;
- potassium sorbate;
Cucumber fermentation characteristics and pickle quality were evaluated in brines containing equilibrium concentrations of 0-0.4% CaCl2, 0-0.4% potassium sorbate and 0-10% NaCl. Changes in brine pH and acidity, cucumber texture and color, coliforms, lactic acid and total bacteria, yeasts and molds were followed over time. Results indicated that cucumber spoilage would eventually take place if NaCl or potassium sorbate were not present in the brine. The presence of CaCl2 helped maintain cucumber firmness. A synergistic action between NaCl, CaCl2 and potassium sorbate was seen, which allowed good quality pickles to be produced when moderate amounts of all three components were present in the brine (5% NaCl, 0.2% CaCl2, 0.2% potassium sorbate).