MULTIRESPONSE OPTIMIZATION MINIMIZES SALT IN NATURAL CUCUMBER FERMENTATION AND STORAGE

Response surface methodology was used during natural cucumber fermentation and storage to quantitatively determine effects of NaCl (0-10%), CaCl2 (0-0.4%) and potassium sorbate (0-0.4%) on brine pH, cucumber texture and microbial (yeast/mold) contamination. Multi-response optimization methods (conventional and improved graphical methods, extended response surface procedure and desirability function approach) were employed to minimize use of NaCl. Cucumbers fermented and stored in brines containing almost-equal-to 3% NaCl, 0.28% CaCl2 and 0.3% potassium sorbate were predicted to exhibit vigorous fermentation, be free of yeast/mold contamination, and maintain good firmness after 6 mo storage. Predicted results were experimentally confirmed.