Lipid Alterations During the Fermentation of Dill Pickles
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چکیده
منابع مشابه
Lipid Alterations During the Fermentation of Dill Pickles.
Analyses of various lipid fractions of sections of cucumbers and of good and bloated dill pickles showed that marked changes occur in all lipid fractions during fermentation. The most striking difference noted was the decrease in the phospholipid fraction. A nearly fourfold increase in free fatty acid, as well as a marked increase in the neutral fat fatty acids and unsaponifiables, occurred. Ga...
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Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were ...
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Hexanal, pentanal, and heptanal were found to be normal components of commercially processed, fresh-pack dill pickles. Hexanal and pentanal were present at concentrations severalfold higher than their odor detection thresholds. These aldehydes were also found in pickles that were packed in the laboratory under anaerobic conditions. Injection of oxygen into pickles prepared in anaerobic conditio...
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in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles.
Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion con...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1964
ISSN: 0003-6919
DOI: 10.1128/am.12.6.513-516.1964