1,358,986 research outputs found
Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles
No full textOxidative off-flavors can develop in pickle products that are exposed to oxygen. Plastic containers, which are becoming more common in the pickle industry, can allow oxygen to migrate into the containers during storage. Pickled cucumber products have been colored for many years using the spice turmeric. The color in turmeric is a result of the presence of the phenolic compound curcumin, which is also a natural antioxidant. Therefore, the objectives of this research were to determine the effect of oxygen concentration on the formation of aldehydes, and to determine if turmeric, at levels suitable for use in pickle products, would be effective in inhibiting the formation of oxidative aldehydes in cucumber pickles. Aldehydes were monitored using purge and trap, and gas chromatography-mass spectrometry (GC-MS). Hexanal, pentanal, 2-hexenal, and heptanal were detected and quantified, and were used as indicators of oxidative off-flavor formation.
Commercial fresh-pack dill pickles from several processors were analyzed for oxidative aldehydes at the beginning and near the end of their expected shelf life. Hexanal, pentanal, and heptanal were identified and quantified in all commercial samples tested. Mean total aldehyde levels declined from 305 to 202 ppb between the short and long term storage samples. In the laboratory, acidified cucumbers were prepared in an anaerobic hood and then injected with increasing amounts of oxygen to determine the effect of oxygen on the formation of oxidative aldehydes. There was a positive linear correlation between the amount of oxygen injected and the formation of the aldehydes hexanal, pentanal, and heptanal. In anaerobic treatments with no added oxygen, there was still development of oxidative aldehydes, with particularly high levels (~800 ppb) of pentanal after 4 days. Regardless of the amount of oxygen that was injected, pentanal declined between 4 and 28 days of storage while hexanal and heptanal concentrations increased in treatments that had oxygen injected. Finally, fresh-pack dill pickles were made and packed in glass containers. Oxygen and different concentrations of turmeric were added to the pickles and the formation of aldehydes was monitored over a 10-week storage period. Turmeric was found to retard formation of hexanal and other aldehydes, specifically pentanal, 2-hexenal, and heptanal, with greater effectiveness as turmeric concentration increased from 16 to 250 ppm. Dill spices were also found to reduce formation of aldehydes. Turmeric was determined to be an effective antioxidant at concentrations appropriate for coloring in pickles. With a level of oxygen comparable to that which would enter a plastic container during a one-year storage period, turmeric maintained hexanal levels near concentrations found in commercial fresh-pack pickles packaged in glass containers
Growing cucumbers for pickles
No full textTitle from PDF caption (viewed on October 26, 2017).This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
Theorizing transition: The political economy of post-communist transformations
No full text© 1998 John Pickles and Adrian Smith. All rights reserved. Theorizing Transition provides a comprehensive examination of the economic, political, social and cultural transformations in post-Communist countries and an important critique of transition theory and policy. The authors create the basis of a theoretical understanding of transition in terms of a political economy of capitalist development. The diversity of forms and complexities of transition are examined through a wide range of examples from post-Soviet countries and comparative studies from countries such as Vietnam and China. Theorizing Transition challenges many of the comfortable assumptions unleashed by the euphoria of democratisation and the triumphalism of market capitalism in the early 1990s and shows transition to be much more complex than mainstream theory suggests
Accountancy: a textbook for the professional accountancy and advanced commercial examinations
No full textthe preparation of the fourth edition was undertaken by me at the express request of the original author, mr William pickles who, due o failing health, was unable to effect the immense amount of work requered
Donnelly Pickles, Sheila Donnelly
No full textWhile interviewing Frank Onstine about his winery and obsession with abalone diving — he told us about Sheila Donnelly — ok, he did more than tell us, he brought a jar of her pickles. Sour, crunchy, locally grown, loaded with garlic flavor (have I told you that in my former life I was known as The Garlic Queen? — another story for another day…) these pickles hit the spot. They are quick pickles — so if you have been listening to the show you know the difference between a fermented pickle and a quick pickle (vinegar added) — both types of pickles need a little time for the flavors to meld and mellow
Dill Pickles
No full textWhat completes a delectable vision of swiss cheese on rye? What relish is most popular on a wiener-roast? What is the complement for potato salad on a luncheon plate? What is a picnic without dill pickles? There is your answer -- dill pickles. The majority of vigorous, healthy people have a tendency to reach for a pickle. One seldom stops to credit the warty little green vegetable with its due rights
Apparatus For Treating Pickles
No full textPatent for a novel apparatus that treats pickles using osmosis and steam in order to swell them through moisture absorption. It extracts the brine and increases the size, appearance, and quality of the pickles
- …
