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Title: Bag-in-box technology: Sensory quality of pickles produced from process-ready, fermented cucumbers

item THOMPSON, ROGER - 6645-10-00
item Fleming, Henry

Submitted to: Pickle Pak Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2002
Publication Date: 11/1/2002
Citation: Johanningsmeier, S.D., Thompson, R.L., Fleming, H.P. 2002. Bag-in-box technology: Sensory quality of pickles produced from process-ready, fermented cucumbers. Pickle Pak Science. VIII:26-33.

Interpretive Summary: The brine generated from fermented cucumbers contains preservative acids and flavorful compounds that can be used to manufacture various types of pickle products. We determined how this brine generated from cucumbers fermented at a low concentration of salt can be used to make some of these products. This information will be useful for pickle processors who wish to adopt the low salt brining method recently developed by our laboratory.

Technical Abstract: Currently, most fermented cucumbers contain high levels of salt that must be washed out post-fermentation, creating a large volume of waste. Process-ready (PR) cucumber fermentations are carried out at a sufficiently low salt level, so no salt removal is required prior to making the finished products. This results in much less waste, as well as retention of lactic acid and other fermentation products in the PR fermented cucumbers. Our objectives were to evaluate the flavor impact of the additional lactic acid in PR fermented products, and to prepare and evaluate fresh-pack products using filtered fermentation brine (FFB) as an acidifying agent. Descriptive sensory analysis and measurements of consumer acceptability ("liking") were used to evaluate several pickle products prepared from PR fermented cucumbers and brine for individual flavor characteristics, as well as overall quality and acceptability. PR fermented cucumbers were successfully used for sweet and dill pickle products without salt and acid removal. All products tested were of high quality in both flavor and texture. Additionally, sourness equal to commercial products was achieved with substantially less vinegar. PR pickle products, which were balanced in acidity, and commercial products were liked equally. Furthermore, fresh-pack dills prepared with FFB (25% of total jar volume) as an acidulent were liked as well as those acidified with vinegar alone, indicating potential for use of all the products of the PR cucumber fermentation.