Wplyw dodatku sorbinianu potasu na jakosc kiszonych owocow cukini

• Autorzy: Kmiecik W. , Lisiewska Z.
• Języki publikacji: PL

Abstrakty

PL

Dodatek sorbinianu potasu w ilości 18 i 36 mg/100 g produktu miał korzystny wpływ na sklad chemiczny i organoleptyczną jakość kiszonych owoców cukini.

EN

The investigation included zucchini cultivars of Polish {Astra) and foreign (Storr's Green FJ breeding. The analysed material was harvested in the investigator's experimental field. Lactic fermentation at controlled temperatura of fruits 100-130 mm in lenght was carried out in early September, the variants consisting of souring at the concentration of 0.05% and 0.10% in the brine which filled 35% of the volume of pickling containers. The evaluation of pickles was carried out after 6 month of souring. The raw material for pickling contained 8,67-9,66% of dry matter, 2,47-2,60% of sugars, 1,84-18,9% protein (N x 6,25), 0,42-0,50% of pectic compunds, and 46,9 mg/100 g of vitamin C. The pickles were charcterized by a good organoleptic quality expressed by scores from 4,39-4,96 and by the following physico-chemical composition: dry matter 8,11-8,86%, sugars 0,9-0,11%, N x 6,25 1,54-1,56%, total acidity 0,82-1,01%, sodium chloride 2,15-2,26%, pectic compunds 0,20-0,25%, volatile acidity 43-64mg/100, ethyl alcohol 30-35 mg/100 g, and vitamin C 10,9-14,9 mg/100 g. The addition of potassium sorbinate to the brine favourably affected the chemical composition and organoleptic quality of the final product. With the level of sorbic acid in pckles rising from 0 to 26 mg/100 g (the 0,10% addition of potassium sorbinate to the brine) the total content of acids increased by 18% and the content of preserved vitamin C by 32%, while the amount of voletile acids was reduced by 25% and that of ethyl alcohol by 38%. The rising level of sorbic acid in pickles effected their improved firmness and consistency while the best taste and odour were noted with the content of sorbic acid at the level of 13 mg/100g. Of the zucchini cultivars compared a slighty better organoleptic quality and more favourable physical traits of pickled fruit were found in Storr's Green F1 however the differences were statistically non-significant.

Słowa kluczowe

PL

sklad chemiczny; dodatki do zywnosci; cukinia; wartosc odzywcza; analiza organoleptyczna; jakosc; kiszenie; sorbinian potasu; warzywa; przetworstwo owocowo-warzywne

EN

chemical composition; food additive; zucchini; nutritional value; organoleptic analysis; quality; potassium sorbate; vegetable; fruit-vegetable processing

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 1994
• Tom: 45
• Numer: 4
• Opis fizyczny: s.301-309,tab.,bibliogr.

Twórcy

autor

Kmiecik W.

• Akademia Rolnicza, Krakow

autor

Lisiewska Z.