The use of sulphur dioxide during the production of brined cauliflower

Abstract

SummaryThe minimum level of sulphur dioxide necessary to maintain brined cauliflower in a good white condition and the stage in brining at which it is best added were determined. In a factorial experiment, samples of cauliflower were brined in 50° salinometer brine, with various sulphur dioxide contents (ranging from 50 to 1000 ppm overall) added at four different stages of brining. After 6 months storage the cauliflower was freshened and placed in acetic acid solution. the curds were ranked for whiteness at the completion of brining and after acidification. the texture of the stalk was measured with an Instron Universal Testing Rig, but no significant differences were found. Observed differences between samples were confined to the whiteness of the curd which progressively improved with increasing sulphite content to a constant level. It was concluded that, in relation to whiteness and residual sulphur dioxide, the optimum effect was produced when sulphur dioxide was added to the second brine and that 300 ppm overall was sufficient to retain the curd in a good white condition.