Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate addition
1996
Fleming, H.P. | Thompson, R.L. | McFeeters, R.F.
Acidification of fermented cucumbers with HCl prevented utilization of lactic acid and resultant rise in brine pH (accompanied by formation of butyric, propionic and acetic acids, and n-propanol by spoilage bacteria) when they were stored at 0 or 4.4% NaCl. Firmness retention of the fermented cucumbers was reduced, however, if the brine pH were less than optimum pH 3.5, which assured microbial stability and acceptable firmness retention with 4.4% NaCl. At 0% salt, pH 3.0 insured microbial stability, but resulted in unacceptable firmness. Addition of 0.1% Na benzoate reduced the need to lower pH to assure microbial stability. Results indicated that pH control could be used to reduce the need for salt to insure stability of fermented cucumbers.
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