Effects of dehydration method on the quality of pickled turnips

  • SHENG Huaiyu ,
  • XIN Siyue ,
  • WANG Zhenshuai ,
  • CHEN Shanmin ,
  • JIANG Heti
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  • College of Food Science, Southwest University, Chongqing 400716, China

Received date: 2019-01-16

  Revised date: 2019-03-21

  Online published: 2019-07-16

Abstract

A process for producing pickled turnips was studied by referencing to the production of salted vegetables, such as mustard tuber. The turnips were fermented at semi-dried status after dehydration by wind or salt. Physicochemical indexes of wind-dehydrated pickled turnips were significantly better than those of salt-dehydrated pickled turnips, except the Vc content. Moreover, the a* and b* values, essential amino acids contents and total amino acids contents of wind-dehydrated pickled turnips were also significantly higher than those of salt-dehydrated pickled turnips. Furthermore, both pickled turnips had the highest content of phenylethyl isothiocyanate, which were 27.07% and 17.33%, respectively, for wind- and salt-dehydrated pickled turnips. The differences in other flavor substances were small. In addition, fuzzy comprehensive evaluation method revealed an acceptability of 71.5% for wind-dehydrated pickled turnips, while only 47.5% for salt-dehydrated type. In conclusion, wind-dehydrated pickled turnips were relatively more nutritious and acceptable, which provides a direction for their industrial production.

Cite this article

SHENG Huaiyu , XIN Siyue , WANG Zhenshuai , CHEN Shanmin , JIANG Heti . Effects of dehydration method on the quality of pickled turnips[J]. Food and Fermentation Industries, 2019 , 45(12) : 152 -159 . DOI: 10.13995/j.cnki.11-1802/ts.019987

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