Pickling process of capers (Capparis spp.) flower buds
Küçük Resim Yok
Tarih
1999
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
INST GRASA SUS DERIVADOS
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Middle sized (8 < x less than or equal to 13 mm) buds of Capparis spinosa var. spinosa and C. ovata var, canescens from June in brines containing 5, 10, 15 and 20% salt and from August in brines of 15% salt, and three different size (x less than or equal to 8 mm, 8 < x less than or equal to 1.3 mm, x > 13 mm) buds of C. ovata var, canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done In brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.
Açıklama
Anahtar Kelimeler
caper, flower bud, pickling
Kaynak
GRASAS Y ACEITES
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
50
Sayı
2
