Multiresponse Optimization Minimizes Salt in Natural Cucumber Fermentation and Storage

Authors

  • ANNE A. GUILLOU,

    1. Authors Guillou and Floras are with the Dept. of Food Science, 1160 Smith Hall Purdue Univ., West Lafayette, IN 47907–1160.
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  • JOHN D. FLOROS

    Corresponding author
    1. Authors Guillou and Floras are with the Dept. of Food Science, 1160 Smith Hall Purdue Univ., West Lafayette, IN 47907–1160.
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  • This Paper, No. 13530, of the Purdue University Agricultural Experiment Station, Project 60032, wes partielly supported by the Value Added Center, Indiana Dept. of Commerce and by pilgrim Farms. Inc. Company. The technical assistance and advice of Mr. Stave Power and Dr. M. A Coosin is appreciated.

Address inquiries to Dr. J. 0. Floros.

ABSTRACT

Response surface methodology was used during natural cucumber fermentation and storage to quantitatively determine effects of NaCl (0–10%), CaCl2 (0–0.4%) and potassium sorbate (0–0.4%) on brine pH, cucumber texture and microbial (yeast/mold) contamination. Multiresponse optimization methods (conventional and improved graphical methods, extended response surface procedure and desirability function approach) were employed to minimize use of NaCl. Cucumbers fermented and stored in brines containing ∼3% NaCl, 0.28% CaCl, and 0.3% potassium sorbate were predicted to exhibit vigorous fermentation, be free of yeast/mold contamination, and maintain good firmness after 6 mo storage. Predicted results were experimentally confirmed.

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