Reduced Sodium Requirement for Fermented Vegetables

摘要

The objective of the research was to develop a test for determining the replacement value of calcium for sodium in preventing firmness loss in brined cucumbers due to mold polygalacturonases (PG). Of four methods tested, firmness loss of tissue sections and viscosity loss of pectin solutions proved useful in determining the relative effectiveness of calcium for protection against PG activity from four different molds. Measurement of firmness loss in cucumber mesocarp tissue was the preferred method since the cucumber tissue more closely approximates the actual brining situation.