Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 220 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030291

Development and quality analysis of Liuzhou sourbamboo shoots with low nitrite

  • LIU Yongyi ,
  • LIN Hua ,
  • YANG Chao ,
  • YANG Wanying ,
  • PENG Bangzhu
Expand
  • 1(Liuzhou Quality Inspection and Testing Research Center, Liuzhou 545001, China)
    2(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
    3(Hubei key Laboratory of Fruit & Vegetable Processing & Quality Control (HuazhongAgricultural University), Wuhan 430070, China)

Received date: 2021-12-06

  Revised date: 2022-01-24

  Online published: 2022-11-01

Fold

Abstract

To improve the edible safety and the quality of low nitrite sour bamboo shoots, in this study the fresh bamboo from Liuzhou, Guangxi was used as raw materials for the production of the sour bamboo shoots by natural fermentation and pure lactic acid bacteria (LAB) fermentation. In order to explore the effect of different fermentation methods on the quality of low nitrite Liuzhou sour bamboo shoots, the pH value, total acid, reducing sugar, and nitrite content were detected as indicators during the fermentation. The texture and flavor of fermented sour bamboo shoots were analyzed after fermentation. The results indicated that the pH value, reducing sugar, and nitrite content of pure LAB fermented sour bamboo shoots were lower than natural fermentation, and the total acid content was higher than natural fermentation during the fermentation process. After fermentation, the hardness, crispness, and sensory scores of pure LAB fermented sour bamboo shoots were better than those of natural fermentation, but the flavor components of the two fermented sour bamboo shoots were relatively similar and the main flavor components were esters, aldehydes, phenols, and alcohols The nitrite content of pure LAB fermented sour bamboo shoots was lower than natural fermentation. It had a short fermentation cycle and maintained a flavor composition similar to that of naturally fermented sour bamboo shoots. This study provides a theoretical basis for the development of low nitrite Liuzhou sour bamboo shoots.

Key words： sour bamboo shoots; nitrite; lactic acid bacteria; fermentation; quality analysis

Cite this article

LIU Yongyi , LIN Hua , YANG Chao , YANG Wanying , PENG Bangzhu . Development and quality analysis of Liuzhou sourbamboo shoots with low nitrite[J]. Food and Fermentation Industries, 2022 , 48(19) : 220 -224 . DOI: 10.13995/j.cnki.11-1802/ts.030291

References

[1] 孙宁, 雷敬玲, 吴晓青, 等.自然发酵酸笋中乳酸菌的筛选鉴定及益生特性研究[J].中国酿造,2020, 39(6):63-68.
SUN N, LEI J L, WU X Q, et al.Screening, identification and probiotic characteristic of lactic acid bacteria from natural fermented sour bamboo shoots[J].China Brewing, 2020, 39(6):63-68.
[2] 王一茜, 荣金诚, 王晓辉, 等.常见乳酸菌降解亚硝酸盐机理探讨[J].食品与发酵工业,2019, 45(8):50-56.
WANG Y Q, RONG J C, WANG X H, et al.Mechanisms of nitrite degradation by lactic acid bacteria commonly appeared in foods[J].Food and Fermentation Industries, 2019, 45(8):50-56.
[3] CHANG A C, YANG T Y, RISKOWSKI G L.Changes in nitrate and nitrite concentrations over 24 h for sweet basil and scallions[J].Food Chemistry, 2013, 136(2):955-960.
[4] DE MEY E, DE KLERCK K, DE MAERE H, et al.The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation[J].Meat Science, 2014, 96(2):821-828.
[5] 郭荣灿, 王成华, 江虹锐, 等.广西发酵酸笋气味物质提取方法优化及比较分析[J].食品工业科技,2019, 40(13):202-210;220.
GUO R C, WANG C H, JIANG H R, et al.Optimization and comparison analysis of extraction methods of odorant from Guangxi fermentated bamboo shoots[J].Science and Technology of Food Industry, 2019, 40(13):202-210;220.
[6] 朱照华. 酸笋的营养成分检测及其主要风味物质的研究[D].南宁:广西大学,2014.
ZHU Z H.Study on fermented bamboo shoot nutrition and flavor components[D].Nanning:Guangxi University, 2014.
[7] 秦雅莉, 赵笑颍, 沈圆圆, 等.酸笋中具有抗炎活性乳酸菌的筛选及鉴定[J].食品科学, 2022, 43(8):121-127.
QIN Y L, ZHAO X Y, SHEN Y Y, et al.Screening and identification of anti-inflammatory lactic acid bacteria from sour bamboo shoot[J].Food Science, 2022, 43(8):121-127.
[8] 徐丹萍, 蒲彪, 敖晓琳, 等.传统泡菜中乳酸菌的研究现状[J].食品工业科技, 2013, 34(19):369-372;377.
XU D P, PU B, AO X L, et al.Research states of lactic acid bacteria in Chinese traditional pickles[J].Science and Technology of Food Industry, 2013, 34(19):369-372;377.
[9] 陈正培, 蒋潮, 夏娴润, 等.柳州酸笋中降亚硝酸盐乳酸菌的筛选及鉴定[J].中国酿造,2020, 39(3):26-31.
CHEN Z P, JIANG C, XIA X R, et al.Screening and identification of nitrite-degrading lactic acid bacteria from Liuzhou sour bamboo shoots[J].China Brewing, 2020, 39(3):26-31.
[10] 郭志华, 张兴桃, 段腾飞, 等.泡菜中降解亚硝酸盐乳酸菌的筛选及生物学特性研究[J].食品与发酵工业,2019, 45(17):66-72.
GUO Z H, ZHANG X T, DUAN T F, et al.Screening and biological characterization of nitrite degrading lactic acid bacteria in kimchi[J].Food and Fermentation Industries, 2019, 45(17):66-72.
[11] 熊蝶, 袁岚玉, 李媛媛, 等.陕西泡菜中降解亚硝酸盐乳酸菌的筛选及其发酵特性与耐受性研究[J].食品与发酵工业,2021, 47(6):139-144.
XIONG D, YUAN L Y, LI Y Y, et al.Screening, fermentation characteristics and tolerance of nitrite-degrading lactic acid bacteria in Shaanxi Paocai[J].Food and Fermentation Industries, 2021, 47(6):139-144.
[12] 刘洪, 车振明, 陈坤, 等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012, 33(14):111-115.
LIU H, CHE Z M, CHEN K, et al.Research of texture of artificial inoculation and natural fermentation of pickled cowpea[J].Science and Technology of Food Industry, 2012, 33(14):111-115.
[13] 郑文迪, 关倩倩, 刘长根, 等.基于GC-MS法对比广西地区酸菜和酸笋风味的差异[J].食品与发酵工业,2020, 46(4):253-257.
ZHENG W D, GUAN Q Q, LIU Z G, et al.Comparison of flavors of Suancai and Suansun in Guangxi based on GC-MS[J].Food and Fermentation Industries, 2020, 46(4):253-257.
[14] 皮佳婷, 刘冬敏, 王建辉, 等.乳酸菌降解泡菜中亚硝酸盐的机制及应用研究现状[J].食品与发酵工业, 2021, 47(24):301-307.
PI J T, LIU D M, WANG J H, et al.Advances on nitrite degradation mechanisms of lactic acid bacteria in pickles[J].Food and Fermentation Industries, 2021, 47(24):301-307.
[15] 陈大鹏, 郑娅, 周芸, 等.自然发酵与人工接种发酵法发酵泡菜的品质比较[J].食品工业科技,2019, 40(18):368-372.
CHEN D P, ZHENG Y, ZHOU Y, et al.Quality comparison of pickled cabbage fermented by natural fermentation and artificial inoculation[J].Science and Technology of Food Industry, 2019, 40(18):368-372.
[16] TOMITA S, NAKAMURA T, OKADA S.NMR-and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leaves[J].Food Chemistry, 2018, 258:25-34.
[17] 陈凤, 游玉明, 张冬梅, 等.发酵方式对泡豇豆品质的影响[J].中国调味品, 2018, 43(12):44-49.
CHEN F, YOU Y M, ZHANG D M, et al.Effect of fermentation methods on the quality of pickled cowpea[J].China Condiment, 2018, 43(12):44-49.
[18] 郑炯, 李薇, 陈光静, 等.麻竹笋腌制加工过程中风味物质的变化[J].食品与发酵工业,2019, 45(18):93-100;106.
ZHENG J, LI W, CHEN G J, et al.Changes in flavor compounds of bamboo shoots (Dendrocalamus latiflorus) during pickling process[J].Food and Fermentation Industries, 2019, 45(18):93-100;106.
[19] CHEN C, LU Y Q, YU H Y, et al.Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice[J].Food Bioscience, 2019,27:30-36.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.