Sensory and Instrumental Analysis of Pasteurized Dill Pickles Made from Acidified, Bulk Stored Cucumbers

fresh pack pickle;GCxGX-TOFMS;cure;Cucumis sativus

Kuhlman, Nicholas Grant ; Dr. Lisa Ohehrl Dean, Committee Member,Dr. Roger F. McFeeters, Committee Chair,Dr. Mary Anne Drake, Committee Member,Kuhlman, Nicholas Grant ; Dr. Lisa Ohehrl Dean ; Committee Member ; Dr. Roger F. McFeeters ; Committee Chair ; Dr. Mary Anne Drake ; Committee Member

University:North Carolina State University

关键词: fresh pack pickle;    GCxGX-TOFMS;    cure;    Cucumis sativus;   

Others  :  https://repository.lib.ncsu.edu/bitstream/handle/1840.16/1531/etd.pdf?sequence=1&isAllowed=y

美国|英语

来源: null

【 摘 要 】

Storing fresh cucumbers for an 8 to 12 week period in an acidified, non-fermented environment prior to processing would extend the time for processing locally grown cucumbers into pasteurized pickle products.The effect of acidified storage of fresh cucumbers for up to 120 days prior to their conversion to pasteurized dill pickles was evaluated.Cucumbers stored at 18ºC prior to pasteurization maintained a fresh, non-cured appearance as well as a firm texture. Equilibrated acid concentrations of 3.5% acetic acid also helped to reduce the amount of curing and maintained firmness in cucumber tissue.Dill pickles made from acidified, bulk stored cucumbers maintained a firm texture after pasteurization.However, the cured appearance of bulk stored cucumbers increased by 40% within 30 days of pasteurization so that it was much higher than the cured appearance of dill pickles made directly from the same lot of fresh cucumbers and stored for an equivalent period of time after pasteurization.Sour, sweet, bitter and vinegar intensities were similar for dill pickles prepared from either bulk stored or fresh cucumbers.Firmness, saltiness, and dill flavor while significantly different, differed by less than 1 point on a 15-point scale.The major flavor difference between pasteurized dill pickles made from stored acidified cucumbers and pickles made directly from fresh cucumbers is that pickles made from stored cucumbers had an “otherâ€Âflavor.The intensity of this flavor was perceived at a similar level regardless of the brine composition or storage time of the cucumbers prior to pasteurization.Descriptors for this “otherâ€Âflavor were chlorine, pool, barny and metallic.GCxGC-TOFMS analysis of volatile components in dill pickles prepared from bulk stored cucumbers and dill pickles prepared from fresh cucumbers resulted in detection of 24 components that were significantly different (p<0.05) between at least one treatment pair.Individual volatile components did not provide a clear basis for differentiation among different storage brine treatments.However, PCA analysis using the 24 components was able to differentiate treatments.