Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages C97–C101, March 2006
How to Cite
Yoo, K. M., Hwang, I. K., Eog, G. and Moon, B. (2006), Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers. Journal of Food Science, 71: C97–C101. doi: 10.1111/j.1365-2621.2006.tb08889.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050274 Submitted 5/11/05, Revised 7/25/05, Accepted 9/30/05.
- pickled cucumbers;
- purified salt;
- prepared salt;
- sensory properties
The effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca2+ and Mg2+ as those of bay salt, and the other containing a 3-fold higher concentration of Ca2+ and Mg2+ than bay salt. Two different temperatures were used for the salt solutions: 98 °C and 65 °C. All samples were fermented for 30 d at 25 °C. To evaluate the quality of the pickled cucumber with fermentation, the pH level, total acidity, alcohol insoluble solids, and mineral contents were analyzed. Texture and sensory evaluation as well as a microscopic observation were performed to observe the textural change of the pickled cucumber during fermentation. Pickled cucumbers with 98 °C of preheated brine showed better texture than the ones with 65 °C. The pickled cucumbers brined with prepared salt, 1 which had the same amount of Ca2+ and Mg2+ to bay salt, displayed the best result among the samples tested, in terms of sensory, textural, and physical properties.