Effects of salts and preheating temperature of brine on the texture of pickled cucumbers

The effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca(2+) and Mg(2+) as those of bay salt, and the other containing a 3-fold higher concentration of Ca(2+) and Mg(2+) than bay salt. Two different temperatures were used for the salt solutions: 98 degrees C and 65 degrees C. All samples were fermented for 30 d at 25 degrees C. To evaluate the quality of the pickled cucumber with fermentation, the pH level, total acidity, alcohol insoluble solids, and mineral contents were analyzed. Texture and sensory evaluation as well as a microscopic observation were performed to observe the textural change of the pickled cucumber during fermentation. Pickled cucumbers with 98 degrees C of preheated brine showed better texture than the ones with 65 degrees C. The pickled cucumbers brined with prepared salt, 1 which had the same amount of Ca(2+) and Mg(2+) to bay salt, displayed the best result among the samples tested, in terms of sensory, textural, and physical properties.