The Evolution of Ascorbic Acid Content During White Cabbage Pickling Process
Year: 2016
Type: article
Abstract: The evolution of ascorbic acid content during white cabbage pickling was the purpose of this paper. White\ncabbage, purchased from commercial network, was the biological material. Various samples of cabbage (whole and minced)\nwere introduced within glass jars over which was poured brine (made with non-iodized salt), for each type of cabbage. The\nsamples were left to ferment at 18oC for 5 days, then stored at 10oC, where each brine was subjected to periodic aeration,\nby pouring from one container to another in prolonged contact with air. The evaluation of pH was made with a digital pH\nmeter, and ascorbic acid content through a titrimetric method, from fresh raw material (before pickling), as well as from\ncabbage, minced cabbage and from their sauce, at 2 or 3 days, during the pickling process. In the whole cabbage, the\nascorbic acid content significantly decreased up to the 17th day of pickling, while in the minced cabbage up to the 14th\nday, accumulating gradually, at about the same intervals, within their brine. At the end of the experiment (after 30 days),\ncompared to fresh sample, the total content of ascorbic acid was reduced by 22.3% (within whole cabbage and its brine),\nand by 27.7% (within minced cabbage and its brine). Cabbage pickling, including mechanical processing, fermentation and\nperiodic aeration has led to reduction of initial content of ascorbic acid especially around pH values of 4.2-4.3.
Author: Marcel Avramiuc
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2491572978