Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.

@article{Wilson2015ConsumerAO,
  title={Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.},
  author={Emily M Wilson and Suzanne D. Johanningsmeier and Jason Osborne},
  journal={Journal of food science},
  year={2015},
  volume={80 6},
  pages={S1360-7}
}
Fermentation of cucumbers in calcium chloride (CaCl2 ) brine has been proposed as an alternative process to reduce the environmental impact of traditional, high salt fermentations. The objective of this research was to determine whether consumer acceptability of pickle products would be impacted by fermentation and storage of cucumbers in CaCl2 brine. Cucumbers were fermented and stored with 0.1M CaCl2 or 1M sodium chloride (NaCl) in open-air, 3000 gal tanks at a commercial facility and… CONTINUE READING
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