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Influence of brine containing probiotic on the mechanical properties of fruit of selected varieties of field-grown cucumbers during the process of pickling

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Języki publikacji
EN
Abstrakty
EN
The study presents an assessment of selected mechanical properties of peel and flesh in raw field-grown cucumbers (Cucumis sativus L.), as well as changes occurring in the fruit during the process of pickling, with the use of two types of brine with different composition and with addition of a probiotic. Contents of water in two size fractions of fresh cucumbers were determined using oven-drying method. A puncture test performed with a 5 mm punch probe measured peel and flesh puncture strength and energy as well as apparent modulus of elasticity in raw cucumbers, and following 10, 30, 60 and 90 days of the pickling process. The specified mechanical parameters of cucumber peel and flesh were found to decrease during the pickling process. The reduction in peel and flesh puncture strength is described by a logarithmic function, in energy by linear function and in modulus of elasticity by a power function. The decrease in the puncture strength was slower in the cucumbers subjected to pickling in the brine containing probiotic (B), the decrease in energy was slightly faster in smaller cucumbers (fraction I) subjected to pickling, and during the pickling process in the probiotic containing brine.
Twórcy
autor
  • Department of Agro and Food Production Engineering, Faculty of Biology and Agriculture, University of Rzeszów, 35-601 Rzeszów, Poland.
autor
  • Department of Agro and Food Production Engineering, Faculty of Biology and Agriculture, University of Rzeszów, 35-601 Rzeszów, Poland.
autor
  • Department of Agro and Food Production Engineering, Faculty of Biology and Agriculture, University of Rzeszów, 35-601 Rzeszów, Poland.
autor
  • Department of Agro and Food Production Engineering, Faculty of Biology and Agriculture, University of Rzeszów, 35-601 Rzeszów, Poland.
autor
  • Department of Agro and Food Production Engineering, Faculty of Biology and Agriculture, University of Rzeszów, 35-601 Rzeszów, Poland.
Bibliografia
  • 1. Chlebowska-Śmigiel A., Gniewosz M. 2013. Attempt to apply pullulan as growth stimulator for selected probiotic and potentially probiotic bacteria. Żywność. Nauka. Technologia. Jakość, 3(88): 111-124 (in Polish).
  • 2. Goderska K., Rychlik T., Andrzejewska E., Szkaradkiewicz A., Czarnecki A. 2012. Antagonistic impact of lactobacillus acidophilus dsm 20079 and dsm 20242 strains on pathogenic bacteria isolated from people. Żywność. Nauka. Technologia. Jakość, 3(82): 114-131 (in Polish).
  • 3. Gorzelany, J., Matłok N., Migut D. 2014a. Assessment of the Mechanical Properties of Fresh Soil-Grown Cucumber Fruits. TEKA. Commission of Motorization and Energetics in Agriculture 4 (14):15–1.
  • 4. Gorzelany J., Matłok N., Migut D., Cebulak T. 2014b. Quality of dill pickled cucumbers depending on the variety and chemical composition of pickle brine. TEKA. Commission of Motorization and Energetics in Agriculture, 4(14): 19-22.
  • 5. Gorzelany J., Migut D. Matłok N., Balawejder M., Kačániová M. 2018. The impact of the cucumber fruit preparation on their mechanical properties and microbial status of the souring brine during souring procedure. ECONTECHMOD. Vol. 07, No. 1, 11–17
  • 6. Gorzelany J., Migut D., Matłok N., Antos P., Kuźniar P., Balawejder M. 2017. Impact of pre-ozonation on mechanical properties of selected genotypes of cucumber fruits during the souring process. Ozone: Science & Engineering. doi.org/10.1080/01919512.2016.1273756
  • 7. Górska S., Jarząb A., Gamian A. 2009. Probiotic bacteria in the human gastrointestinal tract as a factor stimulating the immune system. Postępy Higieny i Medycyny Doświadczalnej, 63: 653-667 (in Polish).
  • 8. Klewicka E., Motyl I., Libudzisz Z. 2004. Fermentation of beet juice by bacteria of genus Lactobacillus sp. European Food Research and Technology, 218: 178-183.
  • 9. Kuśmierska A., Fol M. 2014. Immunomodulatory and therapeutic properties of probiotic microorganisms. Problemy Higieny i Epidemiologii, 95(3): 529-540. (in Polish).
  • 10. McMurtrie E. K. 2016. Quality of cucumbers fermented in acidified and non-acidified calcium chloride brines for reduced environmental impact of brining operations. Thesis of Master degree, North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, https://repository.lib.ncsu.edu
  • 11. McMurtrie E. K., Johanningsmeier S. D. 2018. Quality of cucumbers commercially fermented in calcium chloride brine without sodium salts. Journal of Food Quality, Article ID 8051435, 13 pages, https://doi.org/10.1155/2018/8051435
  • 12. Migut D., Gorzelany., Antos P., Balawejder M. 2018. Postharvest Ozone Treatment of Cucumber as a Method for Prolonging the Suitability of the Fruit for Processing. Ozone-Science & Engineering. Published online: 25 Sep 2018 DOI:10.1080/01919512.2018.1525277
  • 13. Mojka K. 2014. Probiotics, prebiotics and synbiotics – characteristics and functions. Problemy Higieny i Epidemiologii, 95(3): 541-549 (in Polish).
  • 14. Prado F.C., Parada J.L., Pandey A., Soccol C.R. 2008. Trends in non-dairy probiotic beverages. Food Research International, 41: 111-123.
  • 15. Rivera-Espinoza Y., Gallardo-Navarro Y. 2010. Non-dairy probiotic products. Food Microbiology, 27: 1-11.
  • 16. Rosenberg L. B. 2013. Texture of pickles produced from commercial scale cucumber fermentation using calcium chloride instead of sodium chloride, Thesis of Master degree, North Carolina State University, https://repository.lib.ncsu.edu
  • 17. Sip A., Krasowska M., Więckowicz M., Grajek W. 2009. Methods to screen bacteriocinogenic lactic acid bacteria. Żywność. Nauka. Technologia. Jakość, 1(62): 5-26 (in Polish).
  • 18. Sistrunk W. A., Kozup J. 1982. Influence of processing methodology on quality of cucumber pickles. Journal of Food Science, 47(3): 949-953.
  • 19. Starek A., Kusińska E. 2016. The variability of mechanical properties of the kohlrabi stalk parenchyma. ECONTECHMOD. Vol. 05, No. 3, 9–18.
  • 20. Starek A., Kusińska E., Guz T. 2018. Physical and mechanical properties of the black turnip root flesh. ECONTECHMOD. Vol. 07, No. 1, 127–136.
  • 21. Zaręba D., Ziarno M. 2011. Alternative probiotic vegetables and fruit drinks. Bromatologia i Chemia Toksykologiczna, 2(44): 160-168.
Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-3e214ec0-76c0-4816-951e-17763c5c484d
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