Organic acids content in fermented cabbage heads obtained under different fermentation conditions
2018
Drašković, Mirna | Vakula, Anita (https://orcid.org/0000-0001-6663-9489) | Šumić, Zdravko (https://orcid.org/0000-0002-9770-0139) | Pavlić, Branimir | Vladić, Jelena | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Malbaša, Radomir (https://orcid.org/0000-0003-0230-4852) | Vitas, Jasmina (https://orcid.org/0000-0002-6761-1880) | Vidović, Senka | Tepić-Horecki, Aleksandra (https://orcid.org/0000-0002-2479-0313)
Content of organic acids in three varieties of cabbage heads samples, “Tenacity”, “Bravo” and “Futoški”, obtained under different fermentation conditions were investigated in this research. Fermentation process was set up with addition of water and 3.3% NaCl; water, 3.3% NaCl and starter culture and with brine obtained in previous cabbage fermentation. Temperature and pH values of the samples were controlled during the fermentation process. Total sugar content in cabbage heads was analyzed in order to establish the end of the fermentation. Fermented cabbage samples were taken after 3, 6, 12, 24, 44 and 55 days of fermentation and content of organic acids was analyzed. Raw cabbage samples were also analyzed in order to obtain organic acids content. The certain influence of different brine compositions during cabbage fermentation on content of organics acid in fermented cabbage samples was noticed. Based on the obtained results it was also possible to obtain the differences in the organic acids content between different varieties of fermented cabbage samples.
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