Document Type : Research Article
Authors
1
MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2
Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
3
Assistant Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Abstract
Ultrasound, as an emerging non-thermal technology, offers a promising approach to enhance the physicochemical quality of pickled cucumbers while preserving their sensory attributes and nutritional value. In this study, the effects of ultrasonic pretreatment on the physicochemical, textural, microbial, and sensory properties of pasteurized pickled cucumbers were investigated at 40 kHz and 150 W for 5, 10, and 15 minutes. Ultrasonic treatment did not significantly affect pH (3.84-3.88) or titratable acidity (0.53-0.55 %), indicating the preservation of overall acidity. NaCl content decreased significantly with increased sonication time, reaching from 2.75 % to 2.46 % after 15 min (p<0.05). Color analysis revealed that moderate sonication (5 min) improved outer and inner lightness up to 59.65 and 55.10, respectively, while maintaining green hues and minimizing browning, whereas prolonged exposure (15 min) slightly reduced color quality. Textural evaluations showed significant enhancement in hardness, firmness, and chewiness for sonicated samples, with puncture hardness increasing from 5.51 N (control) to 7.26 N and cutting hardness from 20.50 N to 25.93 N. Microbial tests confirmed all samples were free from bacterial and mold growth, indicating microbiological safety. Sensory evaluation revealed that 5-10 min of sonication significantly enhanced color, flavor, texture, crispiness, and overall acceptance, whereas 15 min led to decreased sensory quality. Considering performance and energy efficiency, a 5-minute ultrasonic pretreatment was identified as the optimal condition to enhance the quality of pasteurized pickled cucumbers.
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