Microbial safety and sensory quality of instant low-salt Chinese paocai

Zhang, Qisheng; Chen, Gong; Shen, Wenxi; Wang, Yong; Zhang, Wenxue; Chi, Yuanlong

doi:10.1016/j.foodcont.2015.06.041

Cited by 77 publications

(33 citation statements)

References 29 publications

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“…The TA content of the samples was 0.08–1.05%, agreed with other studies (Yan et al, ; Zhang et al, ). Mild sour taste provides a palatable flavor for paocai products, whereas an unpleasant perception is evoked as sourness increases (Törnwall et al, ).…”

Section: Resultssupporting

confidence: 91%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochemical properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component analysis disclosed that the sensory properties were negatively correlated with lactic acid and acetic acid contents. The cluster analysis classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production. Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time‐consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochemical properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.

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Section: Resultssupporting

confidence: 91%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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“…In China, the production of a paocai often needs to go through a fermentation process assisted by brine [5,6]. Ginger paocai production could be not only a solution to improving the flavor of raw ginger, but also a solution to helping to increase the consumption of this functional food.…”

Section: Introductionmentioning

confidence: 99%

The Aroma Composition of Baby Ginger Paocai

Luo

Chen

et al. 2017

Journal of Food Quality

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The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. -myrcene, eucalyptol, trans--ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and -bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

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“…Afterwards, the E. coli all declined quickly, and they disappeared at 2.91 days in inoculated brine, which was 1 day earlier than the decline that occurred in uninoculated brine. As concluded in our previous work (Zhang et al ., ), LAB has antagonistic effects on E. coli through its metabolites, such as organic acids. Therefore, the greater amount of LAB in the inoculated paocai brine at the initial fermentation phase could inhibit E. coli more effectively.…”

Section: Resultsmentioning

confidence: 97%

“…In addition, the formation and accumulation of nitrite in fermented vegetables are closely related to E. coli metabolism (Garrity et al, 2005), and nitrite has been shown to be the precursor of carcinogenic nitrosamines (De Mey et al, 2014). Our previous research indicated that E. coli that was present in low-salt brines could grow to 10 7 cfu mL À1 within the first 3 days of paocai fermentation (Zhang et al, 2016). Therefore, E. coli O157:H7 and nitrite might pose potential threats to the safety of low-salt Chinese paocai.…”

Section: Introductionmentioning

confidence: 98%

Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low‐salt Chinese paocai fermented by screened lactic acid bacteria

Chi

Zhang

Chen³

et al. 2016

Int J of Food Sci Tech

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Summary Starter cultures of low‐salt Chinese paocai were screened from 135 lactic acid bacteria (LAB) by evaluating their antimicrobial activity and growth characteristics. Furthermore, the survival of Escherichia coli O157:H7, nitrite contents and sensory acceptability of the starter‐fermented paocai were evaluated. LAB BC92, which was identified as Lactobacillus pentosus, was used as a starter culture to produce paocai. In comparison with naturally fermented paocai, the disappearance time of E. coli O157:H7 in starter‐fermented paocai decreased from 5.29 to 3.82 days, and the maximum nitrite content decreased from 11.73 to 8.64 mg kg−1, and the nitrite reduction time decreased from 4 to 3 days. In addition, starter fermentations were able to accelerate the flavour formation and shorten the paocai ripening period. The paocai that was fermented naturally and fermented by BC92 all had good sensory acceptance, and no significant difference (P > 0.05) was observed.

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Microbial safety and sensory quality of instant low-salt Chinese paocai

Cited by 77 publications

References 29 publications

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

The Aroma Composition of Baby Ginger Paocai

Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low‐salt Chinese paocai fermented by screened lactic acid bacteria

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