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R. F. McFeeters1, S. D. JOHANNINGSMEIER1, R. L. Thompson1, and H. P. Fleming2. (1) USDA-ARS and NC State Univ., Dept. of Food Science, Box 7624, Raleigh, NC 27695-7624, (2) Retired USDA-ARS and NCSU, 308 Westridge Drive, Raleigh, NC 27609 Vegetable fermentations require large quantities of salt to ensure proper fermentation and high quality products. Excess brine is generated, which becomes a waste problem for many processors. Objectives were to determine chemical, textural, and sensory changes produced by fermenting cabbage with reduced salt and to determine whether Leuconostoc mesenteroides starter culture benefited fermentation. Shredded cabbage was salted and inoculated according to a 3 X 2 factorial design with 0.5, 1.0, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none (natural fermentation) or L. mesenteroides strain LA 81, ATCC 8293 (106 cfu/g). Three fermentations were packed per treatment for four different batches of cabbage. Fermentation products were quantified by high performance liquid chromatography and pH was measured during the initial stages of fermentation and after 10 months of storage at 18o C. A trained descriptive sensory panel used category scales to rate flavor and texture of selected sauerkrauts. A modified Kramer Shear test was used to measure firmness. Cabbage fermented with L. mesenteroides starter culture consistently retained its firmness and had significantly reduced off-flavors across all salt levels (p <0.05). Conversely, softening of sauerkraut and off-flavor increased with decreasing salt concentrations in natural fermentations (p <0.05) and was highly variable. Although a reduction in salt was perceived, the 1.0% NaCl treatment was comparable in saltiness to commercial sauerkraut, indicating that this level of salting would be acceptable to consumers. Fermentation proceeded at a faster and more constant rate when starter culture was added, resulting in a decrease in pH after 2 d of 2.3 ±0.1 versus 1.5 ±0.6 for natural fermentations. Leuconostoc mesenteroides starter culture addition to cabbage fermentations ensured that texture and flavor were maintained, while allowing a 50% reduction in NaCl. This would significantly reduce generation of non-biodegradable chloride waste in commercial sauerkraut production.
Session 96, Fruit & Vegetable Products: General II
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |