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.
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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