Kinetics of Texture Change of Bamboo Shoots During Pickling Process

Abstract

Effects of pickling conditions including salt concentration, pickling temperature, blanching time and CaCl 2 concentration on texture change kinetics of bamboo shoots were investigated during pickling process. The results showed that salt concentration, pickling temperature, blanching time and CaCl 2 concentration can affect the hardness of pickled bamboo shoots significantly. The hardness changes of bamboo shoots during pickling conform to the first-order kinetic model. According to the improved first-order kinetic classical equation, a modified kinetic model for the texture changes of bamboo shoots during pickling was established. All samples were suitably fitted with the kinetic model (R 2 > 0.9836), indicating that texture changes of bamboo shoots under different pickling conditions can be described and predicted by the established model equation. These research results can provide references for texture quality control of pickled bamboo shoots and other vegetables. PRACTICAL APPLICATIONSTexture is an important evaluation factor of pickled vegetables and a key determinant of consumers' satisfaction to products. Effect of pickling conditions on vegetable texture during pickling is significant to control texture quality. In this study, texture changes of bamboo shoots under different pickling conditions were described and predicted through a modified kinetic model of hardness changes. Research results could provide references for texture quality control of pickled bamboo shoots and other vegetables, as well as improvement of pickling technique.

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

“…These may be related to the production of lactic acid produced by LAB during the fermentation process. This result was consistent with the results reported by Zhang and Zheng (2015) on changes in the firmness of bamboo shoots during fermentation.…”

The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process

“…The longer the salting time, the hardness and crispness decreased (P<0.05), the greatest decline was observed in the later period (day 45 to 60) of salting, and the decline rates of the two indicators on the 60th day were approximately 66.33% and 54.53%, respectively, compared with that of fresh samples. This regular change differed from the trends in the salting processes of bamboo shoots, where texture initially increased and then decreased ( Zhang, Zheng, Zhong, Chen, & Kan, 2016 ). In the salting stage, the ongoing decrease in texture parameters was associated with an increase in intercellular space, thinning of cell walls, and changes in the content of the primary components of pectin in a previous report ( Ye et al, 2022 ).…”

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

“…Texture is an important quality indicator of marinated vegetables, and in this study, hardness was chosen as an indicator of the texture parameter [ 2 , 61 ]. Hardness measurements were performed within 1 h after HPP or TS treatment using a TAXT plus texture analyzer (Stable Micro Systems, Surrey, England) as described by Dong et al [ 62 ], with some modifications.…”

“…Marinated vegetables are popular in the Chinese deli market; they are traditional cold dishes with a history that can be traced back to the Qin dynasty (BC221). Unlike food cooked using other methods, marinated vegetables exhibit a delightfully crunchy texture and unique flavor and are abundant in nutrients [ 1 , 2 , 3 , 4 ]. The most commonly marinated vegetables are lotus root, potato, asparagus, bamboo shoot, and bean curd products.…”