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  • Title: [The influence of potassium sorbate addition on the quality of pickled zucchini fruit].
    Author: Kmiecik W, Lisiewska Z.
    Journal: Rocz Panstw Zakl Hig; 1994; 45(4):301-9. PubMed ID: 7792519.
    Abstract:
    The investigation included zucchini cultivars of Polish (Astra) and foreign (Storr's Green F1) breeding. The analysed material was harvested in the investigator's experimental field. Lactic fermentation at controlled temperature of fruits 100-130 mm in length was carried out in early September, the variants consisting of souring at the concentration of 0.05% and 0.10% in the brine which filled 35% of the volume of pickling containers. The evaluation of pickles was carried out after 6 month of souring. The raw material for pickling contained 8.67-9.66% of dry matter, 2.47-2.60% of sugars, 1.84-18.9% protein (N x 6.25), 0.42-0.50% of pectic compounds, and 46.9 mg/100 g of vitamin C. The pickles were characterized by a good organoleptic quality expressed by scores from 4.39-4.96 and by the following physico-chemical composition: dry matter 8.11-8.86%, sugars 0.9-0.11%, N x 6.25 1.54-1.56%, total acidity 0.82-1.01%, sodium chloride 2.15-2.26%, pectic compounds 0.20-0.25%, volatile acidity 43-64 mg/100, ethyl alcohol 30-35 mg/100 g, and vitamin C 10.9-14.9 mg/100 g. The addition of potassium sorbinate to the brine favourably affected the chemical composition and organoleptic quality of the final product. With the level of sorbic acid in pickles rising from 0 to 26 mg/100 g (the 0.10% addition of potassium sorbinate to the brine) the total content of acids increased by 18% and the content of preserved vitamin C by 32%, while the amount of volatile acids was reduced by 25% and that of ethyl alcohol by 38%.(ABSTRACT TRUNCATED AT 250 WORDS)
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