Salicornia ramosissima as a salt substitute in the fermentation of white cabbage

Pires-Cabral, Patricia; Pires-Cabral, Paula; Quintas, Célia

http://hdl.handle.net/10400.1/17014

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Authors

Pires-Cabral, Patricia

Pires-Cabral, Paula

Quintas, Célia

Abstract(s)

This research aimed to study the fermentation of white cabbage (Brassica oleracea) replacing salt, totally or partially, with halophyte Salicornia ramosissima, to reduce the sodium content in the final products. Three fermentation trials of cabbage were done: A with 2.91% salt (similar to 1.15% Na) (control); B with salicornia (similar to 1.56% salt equivalent, similar to 0.34% Na); and C with salt and salicornia (similar to 1.94% salt equivalent, similar to 0.49% Na). The fermentation profile was followed by the physicochemical (pH, total acidity) and microbial parameters [mesophilic microorganisms (MM), lactic-acid bacteria (LAB), coliforms and fungi]. The content of phenolics and antioxidant activity in the fermented products were also measured. In all experiments, there was an increase, followed by a stabilization of the MM (5.5-7.2 Log CFU/g) and LAB populations (5.4-6.6 Log CFU/g) and a decrease of fungi and coliforms until they disappeared. A decrease in pH (< 4) and a rise in acidity (similar to 1.0%) were observed throughout the fermentations. The phenolics and antioxidant activity increased during fermentation, being significantly higher in C (37.3 mg/100 g and 3.63 mmol Trolox/100 g, respectively). The fermentation of cabbage with salicornia results in the final products having similar microbial quality to the control, but with a reduction of sodium and an increase in the antioxidant activity.