Heat Conditioning of Cucumbers Improves Retention of Sliced Refrigerated Pickle Texture and Appearance
Version of Record online: 5 NOV 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 37, Issue 5, pages 564–570, October 2013
How to Cite
Buescher, R., Cho, M. J. and Hamilton, C. (2013), Heat Conditioning of Cucumbers Improves Retention of Sliced Refrigerated Pickle Texture and Appearance. Journal of Food Biochemistry, 37: 564–570. doi: 10.1111/jfbc.12007
- Issue online: 7 OCT 2013
- Version of Record online: 5 NOV 2012
- Manuscript Accepted: 10 SEP 2012
The effects of heat conditioning (HC) pickling cucumbers in 50C water on sliced refrigerated pickle product texture, white appearance, pectic substances and proteins during storage were examined. Conditioning for 45 and 60 min effectively hindered softening and cure appearance development (CAD) during 12 months of storage. Maintenance of firmness and white appearance of sliced pickles was achieved when cucumbers were processed within 1 h after HC and when processing was delayed for 24 and 48 h after HC. Conditioning cucumbers for 60 min prevented changes in the solubility of pectic substances and proteins in the pickled product mesocarp tissue during storage, while major changes occurred in mesocarp of the control treatment. SDS-PAGE demonstrated the production of low molecular mass proteins in response to HC, and that it enhanced retention of distinct proteins in the refrigerated pickle mesocarp tissue. Retention of pickle product texture and white appearance induced by HC appeared to be associated with stabilization of pectic substances and proteins.
HC of cucumbers before processing has potential to substantially enhance retention of texture and white appearance of sliced refrigerated pickles during storage and marketing.