Preparation of brine stock pickles from cucumber (Cucumis sativus)
Loading...
Date
2009
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present investigation entitled “ Preparation of brine stock
pickle from cucumbers” was carried out with the objectives to prepare brine
stock cucumber pickle and to study the microbiological changes during
storage. The cucumbers were analyzed for weight, length, diameter,
length/diameter, texture, total sugar, reducing sugar, moisture content,
pectin (as calcium pectate), and acidity. The cucumbers were fermented in
low (2-6%) and high (10-14%) salt concentrations and the brine with high salt
concentration was found to be better for cucumber fermentation. Whole
cucumbers were divided into two equal lots, first lot was dipped in high salt
concentrations (10-14%) with CaCl2 and other was without CaCl2. After three
days brine was analyzed for total microbial count. During fermentation the cucumber were analyzed for sugar, acidity, moisture, texture, pH, and salt
concentration after 0, 3, 6, 9, 12, and 15 days. During storage acidity, total
and reducing sugars, firmness, moisture content, salt concentration and
organoleptic quality decreased whereas pH and total mirobial count
increased.
Description
Keywords
Cucumbers, Brining, Storage, Food preservation, Concentrates, Acidity, Fermentation, Sugar, Pickles, Inorganic acid salts