Investigation of Some Physicochemical Properties and Quality Parameters of Çubuk Pickles During Fermentation and Storage Process
DOI:
https://doi.org/10.24925/turjaf.v13i7.1965-1974.7825Keywords:
çubuk pikles, cucumber, mineral content, texture, fermantation, ICP-MSAbstract
The present study aimed to examine the changes in some quality characteristics of Çubuk Pickles registered with geographical indication during fermentation process and storage process. For this purpose, pickle samples were prepared in Çubuk district of Ankara in accordance with the geographical indication. Changes throughout the process were observed by analyses made on cucumbers and brine. In cucumbers, moisture content, peel (exocarp) and inner (endocarp) color (L*, a*, b*) values, reducing sugar content, and exocarp and endocarp hardness were determined on the first day (fresh cucumber), 7th, 15th, 21st, 30th, 45th, 60th, 90th and 180th days. The analyses of brine samples were carried out in terms of pH, titratable acidity and salt content on the first day, 7th, 15th, 21st, 30th, 45th, 60th, 90th and 180th days. The changes in mineral content were examined in both cucumber and brine on the first day, 7th, 15th, 21st, 45th and 180th days. Sensory analyses were carried out on the 21st, 30th, 45th, 60th, 90th and 180th days. Mineral content during fermentation and storage was determined by Inductively Coupled Plasma Mass Spectroscopy (ICP-MS). The greatest change in mineral content in cucumber pickles and brine occurred in the first 7 days when fermentation was the fastest. It was determined that cucumber exocarp and endocarp hardness of Çubuk pickles remained stable throughout fermentation and storage. According to the sensory evaluation results, pickles received acceptable grades from the 21st day to the 180th day. It was observed that Çubuk pickles preserved their quality properties in terms of textural and sensory characteristics and the process progressed stably.
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