Preservative Effects Of Brine
Abstract: The Preservative effect of brine at different concentrations on lettuce at tropical ambient temperature was examined. The effect of various concentrations of salt solutions on leaf surface and edge browning, texture, and colour were observed for five days. The experiment was laid out in a Complete Randomized Design (CRD) and each treatment repeated in triplicates including a control. Sensory qualities were examined by six panelists using a 5-point hedonic scale ranking. Results indicated that at brine concentration of 20% and 25%, quality parameters observed remained acceptably intact for the entire duration of preservation. The strong brines of concentration by weight 20% and 25% were effective in reducing browning and maintaining
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It is relatively inexpensive and an easy way of preserving vegetables. The resulting product is either salty or acidic, both of which most people like. There were significant differences (P > 0.05) among treatments in all the three parameters tested; browning (P= 0.010; 6.8±3.76) ; texture (P= 0.000; 5.7±2.80 ) and colour (P=0.000; 5.4±2.69). This showed the positive preservative impact of salt solution in extending the shelf life of lettuce.The strong brines 20% and 25% were effective in reducing browning and maintaining texture and colour followed in sequence by control (0%) >15% > 10% > 5%. The strong brines (20% and 25%) preserved the measured parameters probably due to the process of osmosis, since water in the lettuce was replaced by the brine owing to differences in …show more content…
Browning was not observed in all the treatments on the first 24 hours of storage. The severity of browning was significantly lowered and maintained with the 20% and 25% treatments while the 5%, 10% and 15% treatments could not protect the samples against browning after the first day of storage. Browning was however appreciating daily in the control after 24 hours of storage.
Figure 2: Panelists’ daily assessment of treatment effect on leaf surface and edge browning of stored lettuce.
Texture
The texture played an important role in acceptability of the lettuce. Meilgaard et al., (2007) indicated that texture is the sensory manifestation of the structure or inner makeup of foodstuffs in terms of their reactions to stress, which are measured as mechanical properties (such as firmness) by the kinesthetic sense in the muscles of the fingers. Texture denoted by firmness deteriorated at a constant rate on a daily basis in the control (0%) while declining drastically in the 5%, 10% and 15% treatments after the first day of storage. The 20% and 25% treatment maintained an equally acceptable texture.
Figure.1: Panelists’ daily assessment of treatment effect on texture of stored lettuce
It is relatively inexpensive and an easy way of preserving vegetables. The resulting product is either salty or acidic, both of which most people like. There were significant differences (P > 0.05) among treatments in all the three parameters tested; browning (P= 0.010; 6.8±3.76) ; texture (P= 0.000; 5.7±2.80 ) and colour (P=0.000; 5.4±2.69). This showed the positive preservative impact of salt solution in extending the shelf life of lettuce.The strong brines 20% and 25% were effective in reducing browning and maintaining texture and colour followed in sequence by control (0%) >15% > 10% > 5%. The strong brines (20% and 25%) preserved the measured parameters probably due to the process of osmosis, since water in the lettuce was replaced by the brine owing to differences in …show more content…
Browning was not observed in all the treatments on the first 24 hours of storage. The severity of browning was significantly lowered and maintained with the 20% and 25% treatments while the 5%, 10% and 15% treatments could not protect the samples against browning after the first day of storage. Browning was however appreciating daily in the control after 24 hours of storage.
Figure 2: Panelists’ daily assessment of treatment effect on leaf surface and edge browning of stored lettuce.
Texture
The texture played an important role in acceptability of the lettuce. Meilgaard et al., (2007) indicated that texture is the sensory manifestation of the structure or inner makeup of foodstuffs in terms of their reactions to stress, which are measured as mechanical properties (such as firmness) by the kinesthetic sense in the muscles of the fingers. Texture denoted by firmness deteriorated at a constant rate on a daily basis in the control (0%) while declining drastically in the 5%, 10% and 15% treatments after the first day of storage. The 20% and 25% treatment maintained an equally acceptable texture.
Figure.1: Panelists’ daily assessment of treatment effect on texture of stored lettuce