Chemical, Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles Produced Using Salt and Vinegar at Different Concentrations

Abstract

In this research, it was aimed to determine some chemical, microbiological and sensory properties of acur pickles and to compare them with Turkish Standards and determine their differences. Chemical analyzes were determined pH of the acur pickle 3.27-3.99, salt 2.85-8.15%, titration acidity 0.51-0.97%, dry matter 4.80-8.35%, vitamin C 4.15-6.81 mg/100mL, lactic acid 0.229-0.530 mg/mL, acetic acid 0.137-0.256 mg/mL, propionic acid 0.027-0.085 mg/mL; total mesophilic aerobic bacteria 1.1x102-3.5x102 cfu /mL, lactic acid bacteria 0.1x105-3.8x105 cfu / mL and yeast, 1.0x104-6.5x104 cfu / mL. It was determined that all acur pickles obtained were in conformity with TS 11112 standard.