低盐泡菜的贮藏后酸化及其对泡菜品质安全的影响  

Post-Acidification of Low-Salt Pickles During Storage and Its Effect on the Quality and Safety of Pickles

作　　者：胡容[1] 唐垚 覃书漫 张其圣 迟原龙[1] HU Rong;TANG Yao;QIN Shu-man;ZHANG Qi-sheng;CHI Yuan-long(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620036,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川东坡中国泡菜产业技术研究院,四川眉山620036

出　　处：《中国调味品》2023年第8期66-69,76,共5页China Condiment

基　　金：国家自然科学基金(31601442)。

摘　　要：通过比较分析低盐泡菜熟后贮藏过程中的酸度和酸味喜好度,确定低盐泡菜后酸化指标参数。在此基础上,考察后酸化对低盐泡菜质构、色泽、氨基酸构成、生物胺和亚硝酸盐含量的影响。贮藏4 d时低盐泡菜的总酸和乳酸含量分别为0.6 g/100 g和3.71 g/kg,酸味喜好度得分为1.6,表明低盐泡菜已后酸化;贮藏10 d时泡菜的总酸和乳酸含量分别为0.8 g/100 g和6.56 g/kg,酸味喜好度得分低至1.0,表明泡菜达到重度后酸化。后酸化过程中,低盐泡菜的硬度和咀嚼性分别降低了54.1%和92.3%;L^(*)值减小且b^(*)值增大,泡菜的色泽发生褐变和黄变;苦味氨基酸含量从138.64 mg/kg逐渐升高至240.26 mg/kg;腐胺含量从18.71 mg/kg升高至35.47 mg/kg;但亚硝酸盐含量基本无变化。相关性分析结果显示后酸化会导致低盐泡菜的质构、色泽和风味发生劣变,乳酸菌数量降低(P<0.01)。By comparing and analyzing the acidity and sourness preference of low-salt pickles during storage,the index parameters of post-acidification of low-salt pickles are determined.Based on this,the effects of post-acidification on the texture,color,amino acid composition,biogenic amine and nitrite content of low-salt pickles are investigated.After four days'storage,the content of total acid and lactic acid of low-salt pickles is 0.6 g/100 g and 3.71 g/kg respectively,and the sourness preference score is 1.6,indicating that low-salt pickles have been post-acidified.After ten days'storage,the content of total acid and lactic acid is 0.8 g/100 g and 6.56 g/kg,the sourness preference score is as low as 1.0,indicating that pickles have been post-acidified seriously.During the post-acidification process,the hardness and chewiness of low-salt pickles decrease by 54.1%and 92.3%respectively.L^(*)value decreases and b^(*)value increases,and the color of pickles undergoes browning and yellowing.The content of bitter amino acid gradually increases from 138.64 mg/kg to 240.26 mg/kg,the content of putrescine increases from 18.71 mg/kg to 35.47 mg/kg,but the content of nitrite remains basically unchanged.The results of correlation analysis show that post-acidification can result in deterioration of texture, color and flavor of low-salt pickles and a decrease in the number of lactic acid bacteria ( P <0.01).

关 键 词：低盐泡菜 后酸化 质构 色泽 氨基酸 生物胺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]