SOME CHEMICAL ASPECTS DURING WHITE CABBAGE PICKLING PROCESS

Abstract

In this work was searched the evolution of some chemical parameters (salt content, pH and ascorbic acid content) during cabbage pickling. The biological material was white cabbage purchased from commercial network, iodized and non-iodized salt and water. In various glass jars were introduced different samples of cabbage (whole and minced), over which was poured brine (iodized and non-iodized salt), for each type of cabbage. The samples were left to ferment, and at 3-4 days were made determinations of salt content, ascorbic acid and pH. During pickling, the evolution of both types of salt (iodized and iodized), accumulated both in the whole and in the minced cabbage, showed a progressive increase in the first 5-8 days, after which the values decreased, reaching minimum, in all cases, at 26 days of pickling. Throughout the trial, in both types of cabbage (whole and chopped) non-iodized salt was accumulated in larger quantities than iodized one. For the both types of cabbage, the pH of sauce, obtained with iodized salt, recorded greater reductions than the pH of sauce with non-iodized salt. The higher pH values were recorded in the sauce derived from whole cabbage. During pickling process, the biggest losses of ascorbic acid were recorded in minced cabbage, whose brine was prepared with iodized salt. The evolution of the ascorbic acid concentration in the two types of cabbage sauce highlights, in all cases, greater increases in chopped cabbage brine, processed with iodized salt.