Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 213 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031906

Effects of Astragalus extract on physicochemical properties, microbial flora, and sensory quality of low-salt naturally fermented pickles

  • FAN Longquan ,
  • HUANG Qiong ,
  • WANG Yanfei
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  • (College of Health Management, Shanxi Technology And Business College, Taiyuan 030000, China)

Received date: 2022-04-09

  Revised date: 2022-05-22

  Online published: 2022-10-17

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Abstract

In order to meet the public’s demand for low-salt and nutritious pickles, Astragalus membranaceus (Fisch.)Bge. var. mongholicus (Bge) Hsiao was selected as the research object to investigate the effects of different concentrations (0 control, 0.25%, 0.5%, 1.0%, based on the weight of Chinese cabbage) on the physicochemical properties, microbial flora and sensory quality during fermentation. The results showed that the Astragalus extract addition could effectively alleviate the accumulation of nitrite, whose peak value was reduced with the increase of the concentration, and the final residues were 2.69, 1.17, 0.77 mg/kg, respectively, significantly lower than that of the control (10.51 mg/kg). The Astragalus extract had a significant effect on accelerating the decrease of pH, promoting the accumulation of total acid and reducing the degradation of reducing sugar. When the mass fraction of Astragalus extract was 0.25%, the growth of harmful bacterial was inhibited, the reproduction of lactic acid bacteria was promoted. Through sensory evaluation, it was found that 0.25% and 0.5% Astragalus extract could keep the shape of vegetable intact, the color of soup clear, the acidity suitable, and the texture tender and crisp, with unique bean flavor of Astragalus. When the addition amount reached 1.0%, the crispness and taste of pickles were decreased. In conclusion, Astragalus can serve as an auxiliary material in the production of low-salt pickles, and the optimum addition amount of Astragalus extract was 0.25%. This finding provides data support for the production of low-salt pickles and the research and development of healthy pickles.

Key words： Astragalus extract; low-salt pickles; natural fermentation; physicochemical properties; microbial flora; sensory quality

Cite this article

FAN Longquan , HUANG Qiong , WANG Yanfei . Effects of Astragalus extract on physicochemical properties, microbial flora, and sensory quality of low-salt naturally fermented pickles[J]. Food and Fermentation Industries, 2022 , 48(18) : 213 -218 . DOI: 10.13995/j.cnki.11-1802/ts.031906

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