TaBLe 7.—Salt content of pickled vegetables and fruits 

Product 
Fermented products: 
Dilled cucumbers: 
Processed: 
In solids 
Unprocessed: 
In solids 
Sauerkraut: 
Processed: 
In solids 
Fresh-pack pickles: 
Dilled cucumbers: 
Processed: 

Crosscut cucumber slices: 
Processed: 
Sweet gherkin cucumbers: 
Processed: 
Unprocessed: 
In solids 
TT bo Ys ee Barats sR ede MS ARR Sah cas AE ee aes a 
Dilled green beans: 
Processed: 
In solids 
Unprocessed: 
In solids 
Relishes: 
Corn: 
Processed: 
In solids 
Horseradish: 
Unprocessed: 
In solids 
Piccealilli: 
Processed: 
In solids 
Unprocessed: 
(Gah GSO) Uo Fey a GL el en 
Tomato-apple chutney: 
Processed: 
In solids 
Tomato-pear chutney: 
Unprocessed: 
In solids 

Salt 
content 
before 
processing 
Percent 


Salt content after storage for— 
0 days to 
1 week 
Percent 
3. 20 
3. 28 
ES 


2 to 3 
months months 
Percent Percent 
3. 13 3. 10 
3.13 3. 10 
3. 25 3. 25 
B22, ales 
3. 16 3.13 
3. 39 3. 12 
1.05 1. 10 
lee 2 1. 32 
1, 21 . 90 
e382 1. 05 
1.15 . 93 
1, 22 i 1) 
2201) eeepc kien 
DAO ioe a eee 
2. 56 4. 70 
2.78 4.95 
. 64 63 
3. 60 3. 30 
2.95 3. 05 
months 
Percent 
2. 97 
2. 96 

aided in the maintenance of good texture (tables 9 
and 10). <A high shear force reading indicated a 
firm texture. However, optimum shear force 
varied, depending on the product being investi- 
gated. In general, the shear force reading corre- 
sponding to a panel texture score of 5 would be 
considered near optimum for that product. 
After 
storage periods up to 9 months, the texture of the 
processed fermented dill pickles was considerably 
firmer than that of the unprocessed product. 
13 
