Abstract: Taking Yibin sprouts (a traditional Chinese pickle) as the raw material, the changes of main components and their correlation with nitrite content were studied during the salt-adding fermentation. The content of nitrate decreased continuously, while amino acid nitrogen and reducing sugar increased first, then decreased and finally became stable. All these three components had significant positive correlations with nitrite content. The number of volatile flavor components increased first and then decreased, while the total relative content constantly increased. Hexanal, trans-2-pentenal, trans-2-hexenal and β-ionone content were positively correlated with nitrite content, while ethyl caprylate content was negatively correlated with nitrite content. Acetic acid, malic acid and succinic acid content increased first and then decreased, while lactic acid content continuously increased. Changes of lactic acid and succinic acid contents had significant negative correlations with nitrite content, while changes of malic acid and acetic acid contents had negative correlations with nitrite content. There was a significant correlation between the changes of nitrite content in Yibin sprouts and their main components.
杨建飞,左勇,马懿,等. 宜宾芽菜拌盐干腌过程中的主要成分变化及其与亚硝酸盐含量变化的相关性分析[J]. 食品与发酵工业, 2020, 46(20): 107-113.
YANG Jianfei,ZUO Yong,MA Yi,et al. Changes of main components and their correlation with the changes of nitrite content in Yibin sprouts during the salt-adding fermentation[J]. Food and Fermentation Industries, 2020, 46(20): 107-113.
GANGULY S, MAHANTY A, MITRA T, et al. Volatile compounds in hilsa (Tenualosa ilisha, Hamilton) as detected by static headspace gas chromatography and mass spectrometry[J]. Journal of Food Processing and Preservation, 2017, 41(6): e13 212.