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- McMurtrie, Erin K.; Johanningsmeier, Suzanne D.
- Journal of food quality 2018 v.2018
- calcium chloride, etc ; brining; calcium; color; cucumbers; firmness; lactic fermentation; mesocarp; pH; photooxidation; potassium sorbate; product quality; seasonal variation; sodium; sodium chloride; starter cultures; storage time; tanks; texture; wastewater; Show all 20 Subjects
- ... Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl₂) brining process. Fermentation conducted in calcium brines (0.1 M CaCl₂, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production varia ...
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