Abstract
The effects of brine treatments (CaCl2 and NaCl) and storage on pectic substances and texture of cucumber pickles were examined. Firmness of cucumber pickles was closely associated with the solubility characteristics and degree of esterification (DE) of pectic substances. Brining, storage, time of CaCl2 addition and concentration of NaCl and CaCl2 were all observed to influence the characteristics of pectic substances. Important to preventing softening was maintenance of pectic substances not extractable (NXP) by conventional methods, i.e., by water (WSP), the chelator sodium hex-ametaphosphate (CSP), and dilute alkali (OHSP). Erosion of NXP consistently resulted in increased levels of CSP and reduced firmness. Reducing the amount of demethylation of pectins was also associated with maintaining firmness. Although the DE declined rapidly during brining, tissues from treatments that enhanced firmness had pectic substances with the highest DE. CaCl2 added to brine at the beginning of fermentation was most effective in preventing the demethylation of pectins and solubilization of NXP. In contrast, delayed addition of CaCl2 and storage in low NaCl concentration (5% or less) caused greater pectin demethylation, erosion of NXP with concomitant increases in CSP and tissue softening.
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Claims 12
Claim · model-written summary
Cucumber pickle firmness was closely associated with pectin solubility and degree of esterification.
- Taxon
- cucumber
Cucumis sativuse0 - Compound
- pectic substancese0
- Outcome
- Firmness of cucumber picklese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness of cucumber pickles was closely associated with the solubility characteristics and degree of esterification (DE) of pectic substances”
Claim · model-written summary
Brining, storage, calcium chloride timing, and sodium and calcium chloride concentration influenced cucumber pectin characteristics.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- Brining, storage, time of CaCl2 addition and concentration of NaCl and CaCl2e0
- Outcome
- characteristics of pectic substancese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brining, storage, time of CaCl2 addition and concentration of NaCl and CaCl2 were all observed to influence the characteristics of pectic substances”
t0“CUCUMBER”
Claim · model-written summary
Maintaining nonextractable pectic substances was important for preventing cucumber pickle softening.
- Taxon
- CUCUMBERCucumis sativust0
- Compound
- pectic substances not extractable (NXP)e0
- Outcome
- preventing softeninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Important to preventing softening was maintenance of pectic substances not extractable (NXP) by conventional methods”
t0“CUCUMBER”
Claim · model-written summary
Erosion of nonextractable cucumber pectin consistently increased chelator soluble pectin.
- Taxon
- CUCUMBERCucumis sativust0
- Compound
- NXPe0
- Outcome
- increased levels of CSPe0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Erosion of NXP consistently resulted in increased levels of CSP and reduced firmness”
t0“CUCUMBER”
Claim · model-written summary
Erosion of nonextractable cucumber pectin consistently reduced firmness.
- Taxon
- CUCUMBERCucumis sativust0
- Compound
- NXPe0
- Outcome
- firmnesse0
- Direction
- reducede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Erosion of NXP consistently resulted in increased levels of CSP and reduced firmness”
t0“CUCUMBER”
Claim · model-written summary
Reduced pectin demethylation was associated with maintaining cucumber pickle firmness.
- Taxon
- CUCUMBERCucumis sativust0
- Compound
- pectinse0
- Outcome
- maintaining firmnesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reducing the amount of demethylation of pectins was also associated with maintaining firmness”
t0“CUCUMBER”
Claim · model-written summary
Pectin degree of esterification declined rapidly during cucumber brining.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- brininge0
- Outcome
- DEe0
- Direction
- declined rapidlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the DE declined rapidly during brining”
t0“CUCUMBER”
Claim · model-written summary
Treatments that enhanced cucumber pickle firmness had pectins with the highest degree of esterification.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- treatments that enhanced firmnesse0
- Outcome
- highest DEe0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tissues from treatments that enhanced firmness had pectic substances with the highest DE”
t0“CUCUMBER”
Claim · model-written summary
Calcium chloride added at the start of fermentation was most effective in preventing cucumber pectin demethylation.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- CaCl2 added to brine at the beginning of fermentatione0
- Outcome
- preventing the demethylation of pectinse0
- Direction
- most effectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CaCl2 added to brine at the beginning of fermentation was most effective in preventing the demethylation of pectins”
t0“CUCUMBER”
Claim · model-written summary
Calcium chloride added at the start of fermentation was most effective in preventing solubilization of nonextractable cucumber pectin.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- CaCl2 added to brine at the beginning of fermentatione0
- Outcome
- solubilization of NXPe0
- Direction
- most effectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CaCl2 added to brine at the beginning of fermentation was most effective in preventing the demethylation of pectins and solubilization of NXP”
t0“CUCUMBER”
Claim · model-written summary
Delayed calcium chloride addition caused greater cucumber pectin demethylation and nonextractable pectin erosion with increased chelator soluble pectin and tissue softening.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- delayed addition of CaCl2e0
- Outcome
- greater pectin demethylation, erosion of NXP with concomitant increases in CSP and tissue softeninge0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“delayed addition of CaCl2 and storage in low NaCl concentration (5% or less) caused greater pectin demethylation, erosion of NXP with concomitant increases in CSP and tissue softening”
t0“CUCUMBER”
Claim · model-written summary
Storage in sodium chloride at 5% or less caused greater cucumber pectin demethylation and nonextractable pectin erosion with increased chelator soluble pectin and tissue softening.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- storage in low NaCl concentration (5% or less)e0
- Outcome
- greater pectin demethylation, erosion of NXP with concomitant increases in CSP and tissue softeninge0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“delayed addition of CaCl2 and storage in low NaCl concentration (5% or less) caused greater pectin demethylation, erosion of NXP with concomitant increases in CSP and tissue softening”
t0“CUCUMBER”
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