Abstract: The relationship between the change of titratable acidity,nitrite,vitamin C,total flavonoids,and bacteria colony forming units of bamboo shoots and salt concentration was investigated and compared during the pickling.Meanwhile,the relationship between firmness and the contents of pectin substance in bamboo shoots was explored. It was found that titratable acidity was increased and a peak of nitrite appeared during pickling. Vitamin C and total flavonoids content declined,while the colony forming units of bacteria increased and then declined during the pickling of bamboo shoots. Besides,protopectin content and firmness declined while water-soluble pectin content increased in pickled bamboo shoots. The results indicated that there was positive relationship between firmness and protopectin content,while firmness had negative correlations with water-soluble pectin content of bamboo shoots.
汪莉莎,陈光静,郑炯,等. 大叶麻竹笋腌制过程中品质变化规律[J]. 食品与发酵工业, 2013, 39(10): 73-77.
WANG Li-sha,CHEN Guang-jing,ZHENG Jiong,et al. Study on the change in quality of bamboo shoots during pickling[J]. Food and Fermentation Industries, 2013, 39(10): 73-77.