Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var. capitata Cv. Bronco Grown in Eastern Spain. Effect of Storage
2010
Peñas, Elena | Frias, Juana | Sidro, Beatriz | Vidal-Valverde, Concepcion
The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica oleracea L. var. capitata cv. Bronco) grown in winter in eastern Spain. The influence of two salt concentrations (0.5 and 1.5% NaCl) in combination with spontaneous or induced cabbage fermentation on the content of ascorbigen (ABG) and vitamin C as well as on the sensory quality of sauerkraut was investigated. The effect of storage at 4 °C for 1−3 months was also studied. ABG content increased from 14 μmol/100 g of dm in raw cabbage to 63−137 μmol/100 g of dm during fermentation, whereas vitamin C decreased from 354 to 236−277 mg/100 g of dm, and the variations depended on the fermentation conditions. Sauerkrauts obtained by Leuconostoc mesenteroides at 0.5% NaCl showed the highest ABG content and a large amount of vitamin C. Refrigeration for 1−3 months led to a reduction of ABG and vitamin C levels, but L. mesenteroides sauerkrauts presented considerable amounts of both compounds at the end of the storage period (74−82 μmol/100 g of dm and 33−44 mg/100 g of dm, respectively), higher than those found with Lactobacillus plantarum and the mixed starter culture before storage. Experimental sauerkrauts presented better organoleptic properties than the commercial products, and no differences in overall acceptability were found among natural fermentations and those performed with starter cultures. These results suggest than low-salted sauerkraut produced with L. mesenteroides provided highly beneficial antioxidant and anticarcinogenic compounds and low sodium content, which is in accordance with the general trend in industrialized countries of reducing the salt level of foods to prevent cardiovascular diseases.
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