不同盐分含量对南荻笋腌制过程中品质变化影响

Effects of different salt content on the quality changes of Triarrhena lutarioriparia shoots during salting

中文关键词:  南荻笋  腌制  贮藏  品质

英文关键词:Triarrhena lutarioriparia shoots  salting  storage  nutritional quality

中文摘要:

      目的 探究不同盐分含量对南荻笋在腌制过程中品质变化的影响。方法 以南荻笋为实验材料, 研究了25 ℃恒温条件下采用不同质量浓度的食盐(6%、10%、14%、18%)分别腌制去壳杀青南荻笋, 每隔7 d进行取样测定每组样品的营养品质和卫生指标, 分析其对腌制过程中蛋白质、水分、pH、可溶性糖、总酸、亚硝酸盐、菌落总数、感官指标的影响。结果 随着食盐质量浓度增加, 腌制后的南荻笋在56 d内蛋白质、可溶性糖、pH下降程度有明显减缓, 6%食盐质量浓度与10%、14%、18%处理组间存在显著差异(P<0.05)。18%处理组对水分含量下降影响明显, 14%、18%处理组对总酸和亚硝酸盐含量的上升有明显抑制作用; 14%处理组感官评价最好。结论 较高食盐质量浓度处理有利于减少南荻笋腌制过程中营养品质的流失，同时能够保持产品的安全稳定。但是总体上10%、14%、18%处理组表现差异不显著(P>0.05)。考虑到低盐健康饮食、节能降耗、环境保护等多重因素, 腌制过程中食盐使用量建议控制在10%~14%范围内为最佳。

英文摘要:

      Objective To explore the effect of different salt content on the quality change of Triarrhena lutarioriparia shoots during salting. Methods The Triarrhena lutarioriparia shoots were pickled and shucked with different concentrations of salt (6%, 10%, 14%, 18%) at constant temperature of 25 ℃. The nutritional quality and health indicators of each group of samples were determined every 7 days. The effects on protein, moisture, pH, soluble sugar, total acid, nitrite, total number of colonies and sensory index were analyzed. Results With the increase of salt mass concentration, the decrease degree of protein, soluble sugar and pH of the preserved of Triarrhena lutarioriparia shoots was significantly slowed down within 56 days, and there were significant differences between 6% salt mass concentration and 10%, 14% and 18% salt mass concentration groups (P<0.05). The 18% treatment group had obvious effect on the decrease of water content, and the 14% and 18% treatment groups had obvious inhibition effect on the increase of total acid and nitrite content. Fourteen percent of the treatment group had the best sensory evaluation . Conclusion The treatment with higher salt concentration can reduce the loss of nutrients in the process of salting asparagus, and maintain the safety and stability of the product. However, there was no significant difference between 10%, 14% and 18% treatment groups on the whole (P>0.05). In consideration of low-salt healthy diet, energy saving, environmental protection and other factors, it is recommended to control the salt usage within 10%-14% in the salting process.