Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

Rao, Yu; Yang, Qian; Tao, Yufei; She, Xiao; Li, Yalin; Che, Zhenming; Li, Hehe; Liu, Lei

doi:10.1039/c9ra05994f

Cited by 27 publications

(12 citation statements)

References 39 publications

(58 reference statements)

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“…This is due to the adding potassium sorbate and sodium D-isoascorbate during the processing of Sichuan sauerkraut after heat treatment. In this series of processing, greatly inhibited the growth of lactic acid bacteria and mold in Sichuan sauerkraut [ 1 , 35 ]. Although the number of microorganisms in Sichuan sauerkraut is very less, it has a certain impact on the quality of sauerkraut.…”

Section: Resultsmentioning

confidence: 99%

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Zhang

et al. 2022

Foods

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Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699–0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23–72.09 kJ/mol, kref value was 1.076 × 106–9.220 × 1010 d−1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.

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Section: Resultsmentioning

confidence: 99%

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Zhang

et al. 2022

Foods

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“…Rao et al . (2019) found that the hardness of Sichuan pickle decreased with the extension of the fermentation time whether it was aerobic or anaerobic fermentation, while the pickle without oxygen exposure showed a higher hardness than that with oxygen exposure in the whole fermentation. Wang et al .…”

Section: Introductionmentioning

confidence: 99%

Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process

Chen

Ding

et al. 2021

Int J of Food Sci Tech

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Summary Texture qualities and pectin characteristics in fermented minced pepper (FMP) prepared by natural fermentation (NF) and inoculated fermentation (IF) were analysed during fermentation. The results showed variation in texture qualities and pectin characteristics was similar during NF and IF process. The hardness, cell wall material, sodium carbonate‐soluble pectin (SSP) and chelate‐soluble pectin (CSP) content, and CSP esterification degree decreased, while water‐soluble pectin (WSP) content significantly (P < 0.05) increased after fermentation. The rhamnose (Rha) molar ratio in three pectins increased, but arabinose (Ara) and galactose (Gal) molar ratios in most pectins decreased after fermentation. Changes in Ara/Gal and (Gal + Ara)/Rha ratios represented the backbone and branched chains of rhamnogalacturonan‐I in three pectins depolymerised during fermentation. The decrease of molecular weight (Mw) in CSP was more obvious than that in WSP and SSP, and it was extensively depolymerised into low‐Mw pectin after fermentation. Pearson's correlation analysis showed FMP hardness was extremely (P < 0.01) positively correlated with CSP content and significantly (P < 0.05) positively correlated with SSP content and CSP Mw. Hence, CSP was the main pectin to affect texture compared with WSP and SSP, and its characteristics played a crucial role for regulating FMP texture during NF and IF process.

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“…The methodology for counting lactic acid bacteria content is assessed in triplicates using the method of Rao et al (2019) with partial modifications. After diluting with 0.9% saline solution, LAB counts in different groups were determined by enumeration on MRS agar (Tuopu Biol-Engineering Co., Shangdong, China) and incubated at 37 • C for 48 h. Lactic acid bacteria content is expressed as CFU per milliliter.…”

Section: Lactic Acid Bacteria (Lab) Measurementmentioning

confidence: 99%

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

Dai

Zhang

et al. 2022

Front. Microbiol.

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Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

Abstract: The physicochemical and microbial changes, volatile profile, texture and appearance were investigated in three groups of Sichuan pickles differing in oxygen exposure during a 64 day fermentation process.

Cited by 27 publications

References 39 publications

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

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