Grasas y Aceites, Vol 50, No 2 (1999)

Pickling process of capers (Capparis spp.) flower buds


https://doi.org/10.3989/gya.1999.v50.i2.641

Musa Özcan
Department of Food Engineering, Faculty of Agriculture, Selçuk University, Turkey

Attila Akgül
Department of Food Engineering, Faculty of Agriculture, Selçuk University, Turkey

Abstract


Middle sized (8 < x < 13 mm) buds of Capparis spinosa var. spinosa and C. ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. . ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.

Keywords


Caper; Flower bud; Pickling

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