Pickle Production Methods PDF

Advantages of Brining and Acid Fermentation 1. Render food resistant to microbial spoilage and toxin development, thereby preserving the food between the time of harvest and consumption 2. Make food less likely to harbor or transfer pathogenic microorganisms 3. Modify the flavor of...

Advantages of Brining and Acid Fermentation 1. Render food resistant to microbial spoilage and toxin development, thereby preserving the food between the time of harvest and consumption 2. Make food less likely to harbor or transfer pathogenic microorganisms 3. Modify the flavor of the original ingredients and improve nutritional value Brining and Fermentation Principles Salt withdraws water and nutrients from the fruit and vegetable tissues, and these nutrients become the substrate for the growth of lactic acid bacteria, which initiate lactic acid fermentation. Salt, in conjunction with acids from fermentation, inhibits growth of undesirable bacteria and delays softening of products. Microorganisms Involved Mostly lactic acid bacteria, e.g., - Leuconostoc mesenteroides (obligate heterofermentative) and - Lactobacillus plantarum (facultative homofermentative) Fermented Fruits and Vegetables Products 1. Pickle 2. Kimchi 3. Fermented green mango (burong manga) 1. PICKLE - Food or perishable food preserved in vinegar, brine, or a similar solution. - In the U.S. and Canada, and sometimes Australia and New Zealand, the term 'pickle' alone ALMOST ALWAYS refers to pickled cucumber. Pickled Cucumber - A cucumber that has been pickled in brine, vinegar, or other solutions and left to ferment for a given time, by either immersing in acidic solution or souring by lacto-fermentation - Preserved without fermentation or with partial or complete fermentation Etymology - From the Dutch word pekel ---> BRINE History - Although invented for food preservation, the resulting flavors and the improved nutritional value (specifically B vitamins) led to its popularity - Pickled fruit and vegetables may or may not undergo preliminary fermentation in brine before addition of pickling solution - Since fruit and vegetables contain varying amounts of sugar, fermentation results in varying amount of lactate Types A. Salt or Salt-Stock Pickles B. Dill Pickles A. Salt or Salt-Stock Pickle Preparation entails SALTING. Two Methods of Salting 1. Dry salting method 2. Wet salting method 1. Dry Salting Method Divided into two stages: 1st and 2nd salting Both stages use the same recipe: Cucumber 10.0 kg Salt 1.3 kg Brine (10%) 500.0 ml Steps in 1st Salting  1. Arrange the cucumbers in layers in a wooden or plastic container. 2. Sprinkle salt in between layers, placing more salt on the upper layer 3. Add brine solution and place weight on top (approximately 35% of the weight of cucumber) 4. Ferment for 4-5 days. Steps in 2nd Salting 1. Cucumbers are taken out and repacked using the same amount of salt but the weight of the pressing stone is reduced to 15% of the weight of fresh cucumber. 2. Ferment for 1 month. 2. Wet Salting Method Consists of placing cucumbers in brine containing 10.6% salt (40° salometer). To prepare brine solution, weigh 129 g of salt and add 1 L of water Immerse the cucumber in brine solution by putting a weight on top. After 3 days, check the strength of the solution. Maintain its original concentration by adding salt. Maintain its concentration for 1 month. Types of Wet Salting 1. Low Salting 2. High Salting Low Salting 20-30°SAL or 5.8% salt Advantage: fermentation is rapid Disadvantage: Pickle is less firm; possibility of undesirable microorganisms is high High Salting 40°SAL or 10.6% salt Advantages: Less danger of spoilage; firm pickles Disadvantages: Slower fermentation activity; danger of occurrence of bloaters Methods of Fermentation Traditional Fermentation Usually takes 6-9 months Any or all types of salt-tolerant species of bacteria may initially grow in newly brined fresh cucumbers  In general, the lower the salt concentration, the more types of bacteria will grow initially, the faster the acid production, and the higher the acid production. Controlled Fermentation Eliminates or at least minimize the usual defects of traditional/natural fermentation B. Dill Pickle So named because it is flavored by addition of dill herb; usually spices are also added May be unfermented or fermented or made from salt-stock pickles Salt concentration used is lower than that used for salt stock pickles and brine is usually acidified with vinegar Flavoring materials: dill, spices, garlic, etc. Nutrition Most sour pickled cucumbers are high in sodium; one spear contains 350–500 mg or 15–20% of the American recommended daily limit of 2400 mg. Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories owing to their sugar content; a similar 30-g portion may contain 20–30 kcal; they also tend to contain significantly less sodium than sour pickled cucumbers. Microbial Changes Salt-tolerant species at the early stage of brine fermentation, i.e., a mixture of Pseudomonas, Flavobacterium, and Achromobacter (spoilage bacteria), Bacillus (from cucumbers) BUT, at low salt concentrations, Leuconostoc mesenteroides, S. faecalis, and Pediococcus species are responsible for the initial acidity. In most brines, eventually, L. plantarum becomes the most important fermentation microorganism. o When acid is formed, there is a tendency for yeasts to grow: - film yeasts destroy lactate - fermentative yeasts ferment sugar to alcohol and carbon dioxide. Biochemical Changes pH decreases as fermentation proceeds, usually to 4.6 or lower Acidity increases as a result of lactic acid production from sugar in brine up to 1.2-1.5% Commercial Production Packaged Production