Journal: Food Process Preservation
Year of Publication: 2018
Publication Author(s): Joscelin T. Diaz, Ilenys M. Pérez‐Díaz, Nadya Messer, Steven I. Safferman
Use of glycerin and CaCl2 to reduce the freezing point and improve quality of bulk stored fermented cucumbers brined without NaCl, was explored. The incidence of pre‐freezing injury on the fruits, caused by deposition in tanks containing cushion brine prepared with 2.5% CaCl2, was excluded by determining the liquid and fruits densities and buoyancy force. The NaCl‐free cover brine thermal properties and freezing point, and the frozen fruits water loss were determined to estimate freezing damage. Cover brines supplemented with 14.5% glycerin, 18% CaCl2, or 14% glycerin and 5% CaCl2 were needed to match the freezing point of the 6% NaCl cover brine, typically used for fermentation. Thermal properties of the NaCl‐free cover brine were insignificantly affected by temperature or composition. Water loss was the main freezing injury in brined cucumbers. Supplementation of CaCl2 and/or glycerin in fermentation cover brines helped minimize fermented cucumbers water loss associated with freezing.