Abstract
Middle sized (8 Capparis spinosa var. spinosa and C. ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x 13 mm) buds of C. . ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata . Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.
Highlights
Capers in Capparaceae family is a plant having medicinal and aromatic properties, shrub and perannual
Increase of interesting to capers, pickling product studies had begun in recently Generally previous works were on composition [1, 6,7]
Minor differences between lactic acid bacteria (LAB) counts of C. ovata and C. spinosa brines at the same concentrations in 30,40 and 50 days of pickling were determined
Summary
Middle sized (8 < x < 13 mm) buds of Capparis spinosa var. spinosa and C ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. ovata var. Canescens from June in brines of 15% salt were pickled for two months fermentation. LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.
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