Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium, and Temperature |
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| Authors: | RF McFEETERS M BRENES BALBUENA HP FLEMING |
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| Affiliation: | Authors McFeeters and Fleming are with the USDA/ARS Food Fermentation Laboratory, and North Carolina Agricultural Research Service, Dept of Food Science, North Carolina Stare Univ., Raleigh, NC 27695–7624. Author Balbuena is with the lnst. dela Grasa y sus Derivados, Seville, Spain. Address inquiries to Dr. R.F. McFeeters. |
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| Abstract: | First-order softening rates for cucumber mesocarp tissue were determined as a function of pH (2.6–3.8), calcium (0–72 mM), and temperature (25–65°C). Fermented tissue, unlike blanched, nonfermented tissue, often showed two softening rates in first-order plots. A five–variable, empirical equation was derived (R2= 0.913) which predicted softening rates as a tunction of pH, calcium concentration, and temperature. Comparison of softening rates in tissue fermented with and without 18 mM added calcium indicated the softening rate depended upon the concentration of calcium present during the period of measurement and not upon previous history of calcium exposure. |
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| Keywords: | cucumber texture softening calcium kinetics |
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