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Softening rates of fermented cucumber tissue: effects of pH, calcium, and temperature

Author:
McFeeters, R.F., Brenes Balbuena, M., Fleming, H.P.
Source:
Journal of food science 1995 v.60 no.4 pp. 786-793
ISSN:
0022-1147
Subject:
cucumbers, mesocarp, fermented foods, texture, pH, calcium, duration, temperature, kinetics, mathematical models, prediction, fermentation, equations, sodium chloride
Abstract:
First-order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6-3.8), calcium (0-72 mM), and temperature (25-65 degrees C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first-order plots. A five-variable, empirical equation was derived (R2 = 0.913) which predicted softening rates as a function of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon previous history of calcium exposure.
Agid:
1396034