Food and Fermentation Industries >

2023 , Vol. 49 >Issue 23: 127 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033083

Effect of acidizing treatment on bamboo shoot quality and flavour

  • WU Haitao ,
  • MA Yantao
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  • 1(Science College, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Received date: 2022-07-22

  Revised date: 2022-10-08

  Online published: 2024-01-02

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Abstract

To investigate the effect of acidification treatment on the quality and flavor of bamboo shoots, this study compared acidified bamboo shoots with fresh and fermented bamboo shoots. Results showed that the contents of cellulose, lignin, protein, and reducing sugar of acidified bamboo shoots were significantly lower than those of fresh bamboo shoots (P<0.05), while they were significantly higher than those of fermented bamboo shoots (P<0.05); the hardness, crispness, and chewiness of acidified bamboo shoots were significantly lower than those of fresh bamboo shoots (P<0.05), while they were significantly higher than those of fermented bamboo shoots (P<0.05). The scanning electron microscopy results showed that that the tissue structure and cells of fresh bamboo shoots remained relatively intact, while the tissue structure and cells of acidified bamboo shoots were relatively less deformed and those of fermented bamboo shoots were more significantly deformed. The volatile flavor substances of bamboo shoots differed greatly between treatments, with acid and aldehyde accounting for a higher proportion of flavor in acidified bamboo shoots compared to fresh bamboo shoots, and the types and contents of volatile flavor substances in acidified bamboo shoots compared to fermented bamboo shoots were higher than those in fermented dried bamboo shoots. In conclusion, acidification treatment improved the quality and enriched the flavor of bamboo shoots and could be a common method for processing and treating bamboo shoots in the future.

Key words： bamboo shoot; acidizing treatment; quality; flavour

Cite this article

WU Haitao , MA Yantao . Effect of acidizing treatment on bamboo shoot quality and flavour[J]. Food and Fermentation Industries, 2023 , 49(23) : 127 -133 . DOI: 10.13995/j.cnki.11-1802/ts.033083

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