Pickle Products Research Articles

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric.

Two naturally occurring antioxidants, ascorbic acid and turmeric, were effective in inhibiting formation of hexanal, (E)-2-penenal, (E)-2-hexenal, (E)-2-heptenal, and (E)-2-octenal when slurries of fermented cucumber tissue were exposed to oxygen. Added ascorbic acid prevented formation of most of these oxidative aldehydes at 175 ppm or greater. Turmeric, which is used commercially as a yellow coloring in cucumber pickle products, was found to almost completely prevent aldehyde formation at 40 ppm.

PRESENT STATUS OF VEGETABLE PICKLING IN JAPAN

Traditionally, pickles have been closely associated with Japanese meals. Since long ago, vegetables have been pickled to preserve them for times of shortage and vegetable pickling in Japan dates back to the pre-historic period, approximately 4,500 years ago. Japan has a large variety of vegetables suitable for pickles, and the Japanese have developed several major categories of 'tsukemono' (pickled vegetables) with unique flavor and taste. In recent years, the overall production and consumption of pickles have declined slightly from the peak year of 1991. The consumption of the traditional 'tsukemono' such as 'Takuan' has decreased, while the lightly pickled 'Shin-zuke', which contains less salt, and which has flavors, taste, texture and appearance closer to fresh vegetables has gained popularity among younger generation. Consumption of 'Kimuchi' also has increased. Nutritional values of pickled vegetables are important for consumer acceptance. Recent development of pickling techniques concentrates on lowering salt content and improving vitamin and fiber content. Japan imports several major vegetables including cucumber, eggplant, scallion, ginger, bracken and lotus for pickling. Major suppliers are China, Taiwan, Indonesia and Thailand.

Survey of ethnic foods for mycotoxins.

A survey has been carried out in the UK to determine the levels of mycotoxins in a range of ethnic foods. The survey involved analysis of 121 samples of ethnic foods, purchased from specialist shops, for aflatoxins, ochratoxin A and the Fusarium mycotoxins (fumonisins, zearalenone and trichothecenes). The samples were of cereal and cereal product, fats and oils, nuts and nut products, seeds, spices and herbs, pickles, sauces and a variety of canned vegetable and/or pickle products. Low concentrations of mycotoxins were present in many samples analysed. The types and levels of mycotoxins present varied with the type of sample. The most common contaminants were the trichothecenes and ochratoxin A. Trace levels of aflatoxins, ochratoxin A, zearalenone, fumonisins and trichothecenes were detected in samples containing cereal, such as rice, noodles, corn flour and pitta bread. Trace levels of aflatoxins and zearalenone were detected in a sample of chili oil and ochratoxin A in a sample of sesame oil. Only one sample of nut (almond) contained aflatoxin while aflatoxins, ochratoxin A, zearalenone and deoxynivalenol (a trichothecene) were detected in various seeds. Aflatoxins, ochratoxin A and fumonisins were found in chili paste and zearalenone and ochratoxin A in curry pastes. The highest mycotoxin levels and frequency of occurrence were in chili powder, curry powder and ginger.

漬物の化学と製造技術の体系化

Most of the chemical problems associated with the production of pickles from vegetables have been elucidated, and the technology of pickle production to suit the tastes of modern consumers has been systematized on the basis of chemistry. The most important consideration is the low content of salt and the texture of vegetables and preservation of fragrance during the pickling process. Thus, efforts have been made to popularize the production of pickles using refrigerators or chillers. As for pickled radish, formation of the yel1ow intermediate compound β-carbolyn due to complex bonding of decomposition products of the hot component of radish, “4-methylthio-3-butenyl isothiocyanate” during pickling, and formation of the low-molecular-weight sulfur fragrance are suppressed. Seasoned pickles preserved in 20% sodium chloride during the optimum season for vegetables, and then desalted in a refrigerator, are low-salt pickles, and we have succeeded in developing “fresh pickled vegetables preserved in salt” with abundant vegetable taste to avoid desalting.

Cucumber Yield Response to Plant Density and Spatial Arrangement

The effects of plant population density and spatial arrangement of plants on yield of gynoecious pickling cucumber (Cucumis sativus L.) have not been clearly defined for the south central region of the USA. This research was conducted to identify adapted cultivars, the optimum plant population density (PPD), and plant spatial arrangement (PSA) of cucumber intended for once-over mechanical harvest. Cucumber cultivars Calypso, Discover, Flurry, Lucky Strike, Napoleon, Peto Triplemech, Regal, and Tamor were grown at PPDs ranging from 26 000 to 130 000 plants/acre. Calypso and Discover were grown with PSAs of 15 by 4-in., 22 by 3-in., and 32 by 2-in. row and plant spacings on beds 76 in. wide and a constant population density of approximately 82 000 plants/acre [...]

Softening Effects of Monovalent Cations in Acidified Cucumber Mesocarp Tissue

ABSTRACTDue to the importance of salt as an ingredient in cucumber pickle products, the effect of salt concentration on first‐order softening rates during acid storage was determined. Softening rates of unfermented tissue increased as the NaCl increased from 0 to 1.5M, whether or not the tissue was blanched. For unheated, fermented tissue, softening rates increased between 0 and 0.2M NaCl but did not increase above 0.2M NaCl. Changes in the degree of pectin methylation were not highly correlated with changes in softening rates. The ions Li+, K+, Rb+, and Cs+ had softening effects similar to Na+. An enthalpy of activation of 145 kJ/mole was determined for softening of blanched tissue stored in 1.5M NaCl. This is the first demonstration of a softening effect by monovalent cations in cucumber tissue.

Peroxidase Activities in Cucumber Pickle Products

ABSTRACTPeroxidase (POD) activities were determined in brines and tissues of eight retail and four food service pickle products from several commercial sources. Also, activities were examined in different locations within containers of spears. Large variations in POD activities were found between products and between sources of a given product. POD was detected in every product category. All sources of refrigerated dills, fresh pack dills and spears had activity. Activities in product brines paralleled at a lower level the activities in tissue extracts. Gradients of POD activities were observed in jars of fresh pack spears. Spear tissues located in the center and bottom portions of jars had the highest POD activity.

フグ卵巣ぬか漬けの減毒処理に関する研究 ＩＩ “マフグ卵巣ぬか漬け”の製造時における重曹の減毒効果

Attempts were made to use sodium bicarbonate as an accelerator in detoxification of toxic puffer ovaries during pickled product processing, which is rather common in Ishikawa Prefecture, Japan. Fresh ovaries of a puffer, “mafugu”Fugu vermicularis porphyreus were divided into three portions, sprinkled with a solid salt mixture containing O, 3.3 or 6.6% NaHCO3, and were stored for seven months, followed by one-year pickling with rice bran. Samples were taken at each step and assayed for toxicity, pH, VBN, etc. The results obtained showed that the detoxification during the process was most marked when the solid salt containing 6.6% NaHCO3 was used for sprinkling. In addtion, organoleptic tests demonstrated that the pickled product thus processed did not differ from the one prepared according to the usual method, with respect to taste, flavor and appearance.

Low-Sodium Pickle Products for Modified Diets1

Patients who are told to use sodium-restricted diets frequently have difficulty in following such a food regimen because of its “flat, bland, and tasteless” character. These authors suggest that acceptable low-sodium pickle products could be processed and, if available, would add appetite appeal to such dull diets.

Gravimetric Procedure for the Quantitation and Identification of Polysorbate 80 in Pickle Products

Abstract A qualitative and quantitative gravimetric procedure for Polysorbate 80 in pickle products involves acid hydrolysis of the comminuted sample, saponification, extraction of the glycol portion of the molecule with chloroform, and removal of interfering fatty acids with petroleum ether. The glycol is finally precipitated with silicotungstic acid, determined gravimetrically, and identified by infrared spectroscopy. Recoveries from commercially prepared pickle relish and dill pickles containing 0.01 to 0.02% Polysorbate 80 ranged from 80 to 98.5%

PEROXIDASE INACTIVATION IN PROCESSED CUCUMBER PICKLES ,

In the processing of cucumber pickle products such as Kosher Style dill and Processed dill pickles attention should also be given to the destruction of enzymes present in the product, as well as potential spoilage microorganisms, which may lead to the development of undesirable changes in color, flavor, and aroma during storage.