Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological par...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2023-03-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/21374/21410/ |
| _version_ | 1797850947689381888 |
|---|---|
| author | Elena V. Yanchenko Galina S. Volkova Elena V. Kuksova Ivan I. Virchenko Aleksey V. Yanchenko Elena M. Serba Maria I. Ivanova |
| author_facet | Elena V. Yanchenko Galina S. Volkova Elena V. Kuksova Ivan I. Virchenko Aleksey V. Yanchenko Elena M. Serba Maria I. Ivanova |
| author_sort | Elena V. Yanchenko |
| collection | DOAJ |
| description | Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage.
The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar content and titratable acidity were measured by standard methods. The method of limiting dilutions was applied to determine the microbial count. The microbiological seeding process followed standard procedures.
The highest content of total sugars before fermentation belonged to the late-ripening hybrids Prestizh F1 (5.92%), Gertsoginya F1 (5.82%), and Idillia F1 (5.28%), as well as to the late-ripening Atlant F1 (5.49%). The greatest sugar content was registered in Prestizh F1 (4.78%), Kontinent F1 (4.30%), and Gertsoginya F1 (4.07%). The mass fraction of titratable acids in terms of lactic acid averaged 1.04% for all the samples. The difference in the chemical composition depended on the hybrid and microbial count during fermentation. The lactic acid bacteria content was as high as 8.17×107 CFU/cm3 in Severyanka F1. All the samples were resistant to undesirable microflora, i.e., yeasts and molds.
All the cabbage hybrids were suitable for fermentation even after four months of storage. Their own lactic microflora was sufficient for fermentation and traditional sensory properties. |
| first_indexed | 2024-04-09T19:08:47Z |
| format | Article |
| id | doaj.art-077dca8dcfeb4ba581d0559c70201a0b |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-04-09T19:08:47Z |
| publishDate | 2023-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-077dca8dcfeb4ba581d0559c70201a0b2023-04-07T03:45:17ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-03-0153113113910.21603/2074-9414-2023-1-2420Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage HybridsElena V. Yanchenko0https://orcid.org/0000-0002-3165-7238Galina S. Volkova1https://orcid.org/0000-0003-4051-1828Elena V. Kuksova2https://orcid.org/0000-0001-6497-6828Ivan I. Virchenko3https://orcid.org/0000-0002-2435-0377Aleksey V. Yanchenko4https://orcid.org/0000-0002-1031-9459Elena M. Serba5https://orcid.org/0000-0002-1660-2634Maria I. Ivanova6https://orcid.org/0000-0001-7326-2157All-Russian Scientific Research Institute of Vegetable Growing, Vereya, RussiaAll-Russian Scientific Research Institute of Food Biotechnology, Moscow, RussiaAll-Russian Scientific Research Institute of Food Biotechnology, Moscow, RussiaAll-Russian Scientific Research Institute of Vegetable Growing, Vereya, RussiaAll-Russian Scientific Research Institute of Vegetable Growing, Vereya, RussiaAll-Russian Scientific Research Institute of Food Biotechnology, Moscow, RussiaAll-Russian Scientific Research Institute of Vegetable Growing, Vereya, RussiaFermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage. The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar content and titratable acidity were measured by standard methods. The method of limiting dilutions was applied to determine the microbial count. The microbiological seeding process followed standard procedures. The highest content of total sugars before fermentation belonged to the late-ripening hybrids Prestizh F1 (5.92%), Gertsoginya F1 (5.82%), and Idillia F1 (5.28%), as well as to the late-ripening Atlant F1 (5.49%). The greatest sugar content was registered in Prestizh F1 (4.78%), Kontinent F1 (4.30%), and Gertsoginya F1 (4.07%). The mass fraction of titratable acids in terms of lactic acid averaged 1.04% for all the samples. The difference in the chemical composition depended on the hybrid and microbial count during fermentation. The lactic acid bacteria content was as high as 8.17×107 CFU/cm3 in Severyanka F1. All the samples were resistant to undesirable microflora, i.e., yeasts and molds. All the cabbage hybrids were suitable for fermentation even after four months of storage. Their own lactic microflora was sufficient for fermentation and traditional sensory properties.https://fptt.ru/en/issues/21374/21410/white cabbagequalityfermentationsugarslactic acid bacteriamicrobiological parametersnutritional value |
| spellingShingle | Elena V. Yanchenko Galina S. Volkova Elena V. Kuksova Ivan I. Virchenko Aleksey V. Yanchenko Elena M. Serba Maria I. Ivanova Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids Техника и технология пищевых производств white cabbage quality fermentation sugars lactic acid bacteria microbiological parameters nutritional value |
| title | Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids |
| title_full | Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids |
| title_fullStr | Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids |
| title_full_unstemmed | Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids |
| title_short | Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids |
| title_sort | chemical composition and sensory profile of sauerkraut from different cabbage hybrids |
| topic | white cabbage quality fermentation sugars lactic acid bacteria microbiological parameters nutritional value |
| url | https://fptt.ru/en/issues/21374/21410/ |
| work_keys_str_mv | AT elenavyanchenko chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids AT galinasvolkova chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids AT elenavkuksova chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids AT ivanivirchenko chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids AT alekseyvyanchenko chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids AT elenamserba chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids AT mariaiivanova chemicalcompositionandsensoryprofileofsauerkrautfromdifferentcabbagehybrids |