The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study

Abstract

Preservation of foods by fermentation is a widely practiced and ancient technology. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. The fermentation of white cabbage into sauerkraut traditionally proceeds in the presence of salt. White cabbage, cultivar Futoški has protected geographical origin according to domestic legislations because of its specific physical and sensory characteristics, as native as well as sauerkraut. The objective of this study was to follow the dynamics of biofermentation parameters for white cabbage, cultivar Futoški and hybrid Bravo. These two varieties were spontaneous fermented traditionally with addition of salt in concentrations of 2%. Fermentation process was conducted under anaerobic conditions at temperature of 18oC. Organic acids and pH were determinate in defined time intervals during fermentation process. Cabbage heads were also sensorially evaluated in native form before the beginning of fermentation as well as sauerkraut. Sensory evaluation was performed by 4 trained panelists in four measurements. Experiment showed that white cabbage, cultivar Futoški has more acceptable sensory characteristics and faster achievement of completion of fermentation of cabbage tissue.