Grasas y Aceites, Vol 50, No 4 (1999)

Storage quality in different brines of pickled capers (Capparis spp).


https://doi.org/10.3989/gya.1999.v50.i4.666

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

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

Abstract


Middle sized buds of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood collected from wild plants were pickled for two months. The buds after the fermentation were processed in 10% and 20% brines. Storage stability of the fermented capers was determined by physical, chemical and microbiological analysis at certain interval in 10 and 20% old or fresh brines 180 days. Storaged in 10% and 20% old or fresh brines for 180 days of pickled buds of both species maintained the product quality in all samples. Acidity was higher in old brine during storage. Lactic acid bacteria (LAB) growth was observed only in 10% fresh brine, it decreased from initial and 30 days at C. ovata and C. spinosa, respectively. C. spinosa, compared with C. ovata was desirable due to low sediment and more firm texture. During storage of buds in fresh brines, sediment and off-flavour were not observed for both species. Pickled products can be stored in fresh brine long-term containing at least 10% salt concentration.

Keywords


Brine; Caper- Conservation; Pickling; Quality; Storage.

Full Text:


PDF


Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es