食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 118 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037186

研究报告

加工方式和贮存条件对酸渍小米辣品质特性的影响

  • 鲍玺 ,
  • 张诗瑶 ,
  • 肖玥 ,
  • 王新瑜 ,
  • 胡小松 ,
  • 易俊洁
展开
  • 1(昆明理工大学 食品科学与工程学院,云南 昆明,650500)
    2(云南省特色果蔬健康产品工程研究中心,云南 昆明,650500)
    3(昆明市国际绿色食品加工研究与开发中心,云南 昆明,650500)
    4(中国农业大学 食品科学与营养工程学院,北京,100083)
第一作者：硕士研究生(易俊洁教授为通信作者,E-mail:junjieyi@kust.edu.cn)

收稿日期: 2023-08-28

  修回日期: 2023-09-21

  网络出版日期: 2024-10-10

基金资助

中国科协青年人才托举工程项目(YESS20200123);云南省应用基础研究基金-面上项目(202101BE070001-054);云南省千人计划青年人才项目(YNQR-QNRC-2018-109);国家特色蔬菜产业技术体系项目(CARS-24-G-21)

收起

Effect of processing technologies and storage conditions on quality changes in acidified Xiaomila

  • BAO Xi ,
  • ZHANG Shiyao ,
  • XIAO Yue ,
  • WANG Xinyu ,
  • HU Xiaosong ,
  • YI Junjie
Expand
  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
    2(Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China)
    3(International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China)
    4(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2023-08-28

  Revised date: 2023-09-21

  Online published: 2024-10-10

Fold

摘要

酸渍小米辣作为一种重要的调味品,因其独特的风味特性在西南地区备受消费者的喜爱。该研究对比探究了热加工[(thermal processing, TP),80 ℃,20 min]、超高压加工[(high-pressure processing, HPP),600 MPa,5 min]和添加防腐剂焦亚硫酸钠[(sodium metabisulfite, SMS),0.1 g/kg]对酸渍小米辣品质的影响,并进一步分析了不同贮存条件(贮存温度25、37、42 ℃,30 d)下其品质的变化规律。结果表明,TP和HPP显著灭活了酸渍小米辣中96%以上的微生物。然而,TP对酸渍小米辣的品质特性影响最大,TP使得酸渍小米辣由绿色变为黄色,叶绿素含量显著下降55.86%,总酚和总黄酮含量分别下降了29.68%和63.93%,抗氧化能力也降低了6.05%～6.67%。而HPP和SMS对酸渍小米辣品质特性的影响远小于热处理。贮存条件引起的品质劣变远大于加工工艺的影响。贮存前期(0~14 d)酸渍小米辣中的菌落总数呈上升趋势,贮存后期菌落总数下降。37、42 ℃抑制了霉菌酵母的生长(未检出)。在整个酸渍小米辣贮存过程中,亚硝酸盐含量均未超出国标限量。此外,在贮存过程,随着贮存温度升高,酸渍小米辣L*值越低,a*值越高,b*值越低,褐变程度也越高,总酚、总黄酮含量显著降低(分别降低了47.30%~70.49%和36.10%~91.23%),抗氧化能力也维持在较低水平(48.91%~51.42%)。总之,TP和贮存会引起酸渍小米辣品质的劣变,高温贮存(37、42 ℃)会加速这一过程。该文可以为酸渍小米辣的工业化生产提供理论依据和指导。

关键词： 酸渍小米辣; 超高压处理; 高温贮存; 品质特性

本文引用格式

鲍玺 , 张诗瑶 , 肖玥 , 王新瑜 , 胡小松 , 易俊洁 . 加工方式和贮存条件对酸渍小米辣品质特性的影响[J]. 食品与发酵工业, 2024 , 50(17) : 118 -127 . DOI: 10.13995/j.cnki.11-1802/ts.037186

Abstract

Acidified Xiaomila (Capsicum frutescens L.) is a typical condiment and it has been used as a popular condiment in Southwest Chinese cuisine with its unique flavor.This study compared the effects of different pasteurization technologies[thermal processing (TP, 80 ℃, 20 min), high-pressure processing (HPP, 600 MPa, 5 min), and adding sodium metabisulfite (SMS, 0.1 g/kg)] and storage conditions (25, 37, and 42 ℃ for 30 days) on the quality changes in acidified Xiaomila.The main results were that more than 96% of the microorganisms in the acidified Xiaomila were inactivated by TP and HPP.Compared with HPP and SMS, TP had the largest influence on the quality characteristics of acidified Xiaomila.After TP, the color of acidified Xiaomila changed from green to yellow, chlorophyll content significantly decreased by 55.86% (P<0.05), the total phenolic and total flavone content in acidified Xiaomila decreased by 29.68% and 63.93%, and the antioxidant ability (DPPH radical and ABTS cationic radical scavenging capacities) decreased by 6.05%-6.67%.The effect of HPP and SMS on the quality characteristics of samples was much less than that of TP.During the storage time, the microbial content of acidified Xiaomila increased in the early stage (0-14 days) and decreased in the late stage (14-30).The high temperature storage (37 and 42 ℃) significantly inhibited the growth of mycotic yeast (not detected).The content of nitrite did not exceed the upper limit of the national standard in the whole storage process.Meanwhile, with the increased storage temperature, the lower L* value and b* value, the a*value, and the browning index of acidified Xiaomila were higher.After storage, the content of total phenol and total flavone decreased significantly (decreased by 47.30%-70.49% and 36.10%-91.23%, respectively), especially in high storage temperature groups (P<0.05).The antioxidant ability was also maintained at a low level (48.91-51.42%).In summary, TP and storage could cause the deterioration of the quality of acidified Xiaomila and high temperature storage (37 and 42 ℃) could accelerate this process.This paper can provide the theoretical basis and technical support for the industrial production of acidified Xiaomila.

Key words： acidified Xiaomila; high pressure processing; high temperature storage; quality characteristics

参考文献

[1] AYOUR J, LE BOURVELLEC C, GOUBLE B, et al.Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones[J].Food Chemistry, 2021, 339:128096.
[2] MARSZAĿEK K, SZCZEPAŃSKA J, WOŹNIAK Ŀ, et al.The preservation of fruit and vegetable products under high pressure processing[M].Amsterdam:Elsevier, 2019:481-492.
[3] 叶子, 商智勋, 李美奇, 等.不同品种发酵小米辣品质特性比较与综合分析[J].食品与发酵工业, 2021, 47(10):87-95.
YE Z, SHANG Z X, LI M Q, et al.Comparison and comprehensive analysis of quality characteristics of fermented Xiaomila in different cultivars[J].Food and Fermentation Industries, 2021, 47(10):87-95.
[4] YANG Z X, DUAN X K, YANG J Y, et al.Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi[J].LWT, 2022, 157:113078.
[5] XU H S, CHEN Y Y, DING S H, et al.Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process[J].International Journal of Food Science & Technology, 2021, 56(11):6073-6085.
[6] LIU Y H, LV J H, LIU Z B, et al.Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)[J].Food Chemistry, 2020, 306:125629.
[7] SZCZEPAŃSKA J, BARBA F J, SKĄPSKA S, et al.High pressure processing of carrot juice:Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour[J].Food Chemistry, 2020, 307:125549.
[8] DOS ANJOS G L, MOREIRA G C, CARNEIRO C N, et al.Multivariate optimization of an ultrasound-assisted extraction method of bioactive phenolic compounds in malagueta peppers (Capsicum frutescens)[J].Food Analytical Methods, 2021, 14(12):2607-2616.
[9] 王强, 熊政委.超高压与热处理对芒果果浆抗氧化成分及抗氧化能力的影响[J].食品工业科技, 2015, 36(4):204-209.
WANG Q, XIONG Z W.Effect of ultra-high pressure and thermal processing on antioxidant compounds and antioxidant activity of mango puree during storage[J].Science and Technology of Food Industry, 2015, 36(4):204-209.
[10] KEBEDE B T, GRAUWET T, MAGPUSAO J, et al.An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree[J].Food Chemistry, 2015, 179:94-102.
[11] WANG H, ZHANG Q, MUJUMDAR A S, et al.High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper[J].Food Control, 2020, 111:107050.
[12] LIU F X, ZHANG X X, ZHAO L, et al.Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice[J].Innovative Food Science & Emerging Technologies, 2016, 34:51-58.
[13] QU Z, TANG Z W, LIU F, et al.Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization[J].Food Control, 2021, 124:107936.
[14] YUN Y R, LI J, PAN F, et al.A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability:Combination of high-pressure processing and low methoxyl & amidated pectin[J].LWT, 2023, 179:114625.
[15] DE ARAÚJO SOARES R, BORGES S V, DIAS M V, et al.Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage[J].LWT, 2021, 139:110611.
[16] KORKMAZ A, ATASOY A F, HAYALOGLU A A.Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage[J].Food Chemistry, 2020, 311:125910.
[17] YE Z, SHANG Z X, LI M Q, et al.Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)[J].Food Chemistry, 2022, 368:130797.
[18] BAO X, ZHANG S Y, ZHANG X T, et al.Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper[J].Current Research in Food Science, 2022, 5:1295-1304.
[19] 刘发万, 钟利, 殷国莉, 等.云南小米辣产业发展现状及对策[J].长江蔬菜, 2010(2):75-77.
LIU F W, ZHONG L, YIN G L, et al.Current situation and countermeasure of Yunnan Xiaomi pepper industry[J].Journal of Changjiang Vegetables, 2010(2):75-77.
[20] YUAN L, NIU H H, YUN Y R, et al.Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome[J].Food Chemistry, 2022, 370:131270.
[21] SINELA A, RAWAT N, MERTZ C, et al.Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products[J].Food Chemistry, 2017, 214:234-241.
[22] PATEL N, GANTAIT S, PANIGRAHI J.Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)[J].Food Chemistry, 2019, 275:681-687.
[23] ZHOU J X, MA Y L, JIA Y J, et al.Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure[J].Food Chemistry, 2019, 288:68-77.
[24] LI M Q, BAO X, ZHANG X T, et al.Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper:Insights into mechanisms by molecular docking analysis[J].LWT, 2022, 162:113467.
[25] SHANG Z X, LI M Q, ZHANG W W, et al.Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection[J].Food Research International, 2022, 157:111325.
[26] LI J Y, ZHAO F, LIU H H, et al.Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization[J].Innovative Food Science & Emerging Technologies, 2016, 36:34-41.
[27] BAO R, FAN A P, HU X S, et al.Effects of high pressure processing on the quality of pickled radish during refrigerated storage[J].Innovative Food Science & Emerging Technologies, 2016, 38:206-212.
[28] CHAN T Y K.Vegetable-borne nitrate and nitrite and the risk of methaemoglobinaemia[J].Toxicology Letters, 2011, 200(1-2):107-108.
[29] GUO Y M, BAI J J, DUAN X D, et al.Accumulation characteristics of carotenoids and adaptive fruit color variation in ornamental pepper[J].Scientia Horticulturae, 2021, 275:109699.
[30] SÁNCHEZ C, BARANDA A B, MARTÍNEZ DE MARAÑÓN I.The effect of high pressure and high temperature processing on carotenoids and chlorophylls content in some vegetables[J].Food Chemistry, 2014, 163:37-45.
[31] 王行, 马永昆, 于立志, 等.贮藏条件对超高压处理蓝莓汁酚类物质及抗氧化活性的影响[J].现代食品科技, 2014, 30(1):101-107.
WANG X, MA Y K, YU L Z, et al.Effects of storage condition on phenolics and antioxidant activity of high hydrostatic pressure treated blueberry juice[J].Modern Food Science and Technology, 2014, 30(1):101-107.
[32] PACIULLI M, MEDINA-MEZA I G, CHIAVARO E, et al.Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)[J].LWT - Food Science and Technology, 2016, 68:98-104.
[33] TEREFE N S, YANG Y H, KNOERZER K, et al.High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree[J].Innovative Food Science & Emerging Technologies, 2010, 11(1):52-60.
[34] ALAM M A, SYAZWANIE N F, MAHMOD N H, et al.Evaluation of antioxidant compounds, antioxidant activities and capsaicinoid compounds of chili (Capsicum sp.) germplasms available in Malaysia[J].Journal of Applied Research on Medicinal and Aromatic Plants, 2018, 9:46-54.
[35] BEN OTHMAN N, ROBLAIN D, CHAMMEN N, et al.Antioxidant phenolic compounds loss during the fermentation of Chétoui olives[J].Food Chemistry, 2009, 116(3):662-669.
[36] HUR S J, LEE S Y, KIM Y C, et al.Effect of fermentation on the antioxidant activity in plant-based foods[J].Food Chemistry, 2014, 160:346-356.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司