Article nr. FSR07-31 of the Journal Series of the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624, U.S.A. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service or imply approval to the exclusion of other products that may be suitable.
Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives
Article first published online: 28 MAY 2008
No claim to original US government works Journal compilation © 2008 Institute of Food Technologists®
Journal of Food Science
Volume 73, Issue 6, pages M287–M291, August 2008
How to Cite
Pérez-Díaz, I.M. and McFeeters, R.F. (2008), Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives. Journal of Food Science, 73: M287–M291. doi: 10.1111/j.1750-3841.2008.00795.x
- Issue published online: 1 AUG 2008
- Article first published online: 28 MAY 2008
- MS 20070935 Submitted 12/17/2007, Accepted 4/6/2008
- organic acids;
ABSTRACT: Microbial growth did not occur when cucumbers were preserved without a thermal process by storage in solutions containing acetic acid, sodium benzoate, and calcium chloride to maintain tissue firmness. The concentrations of acetic acid and sodium benzoate required to ensure preservation were low enough so that stored cucumbers could be converted to the finished product without the need to wash out and discard excess acid or preservative. Since no thermal process was required, this method of preservation would be applicable for storing cucumbers in bulk containers. Acid tolerant pathogens died off in less than 24 h with the pH, acetic acid, and sodium benzoate concentrations required to assure the microbial stability of cucumbers stored at 30 °C. Potassium sorbate as a preservative in this application was not effective. Yeast growth was observed when sulfite was used as a preservative.