Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 118 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037186

Effect of processing technologies and storage conditions on quality changes in acidified Xiaomila

  • BAO Xi ,
  • ZHANG Shiyao ,
  • XIAO Yue ,
  • WANG Xinyu ,
  • HU Xiaosong ,
  • YI Junjie
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  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
    2(Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China)
    3(International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China)
    4(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2023-08-28

  Revised date: 2023-09-21

  Online published: 2024-10-10

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Abstract

Acidified Xiaomila (Capsicum frutescens L.) is a typical condiment and it has been used as a popular condiment in Southwest Chinese cuisine with its unique flavor.This study compared the effects of different pasteurization technologies[thermal processing (TP, 80 ℃, 20 min), high-pressure processing (HPP, 600 MPa, 5 min), and adding sodium metabisulfite (SMS, 0.1 g/kg)] and storage conditions (25, 37, and 42 ℃ for 30 days) on the quality changes in acidified Xiaomila.The main results were that more than 96% of the microorganisms in the acidified Xiaomila were inactivated by TP and HPP.Compared with HPP and SMS, TP had the largest influence on the quality characteristics of acidified Xiaomila.After TP, the color of acidified Xiaomila changed from green to yellow, chlorophyll content significantly decreased by 55.86% (P<0.05), the total phenolic and total flavone content in acidified Xiaomila decreased by 29.68% and 63.93%, and the antioxidant ability (DPPH radical and ABTS cationic radical scavenging capacities) decreased by 6.05%-6.67%.The effect of HPP and SMS on the quality characteristics of samples was much less than that of TP.During the storage time, the microbial content of acidified Xiaomila increased in the early stage (0-14 days) and decreased in the late stage (14-30).The high temperature storage (37 and 42 ℃) significantly inhibited the growth of mycotic yeast (not detected).The content of nitrite did not exceed the upper limit of the national standard in the whole storage process.Meanwhile, with the increased storage temperature, the lower L* value and b* value, the a*value, and the browning index of acidified Xiaomila were higher.After storage, the content of total phenol and total flavone decreased significantly (decreased by 47.30%-70.49% and 36.10%-91.23%, respectively), especially in high storage temperature groups (P<0.05).The antioxidant ability was also maintained at a low level (48.91-51.42%).In summary, TP and storage could cause the deterioration of the quality of acidified Xiaomila and high temperature storage (37 and 42 ℃) could accelerate this process.This paper can provide the theoretical basis and technical support for the industrial production of acidified Xiaomila.

Key words： acidified Xiaomila; high pressure processing; high temperature storage; quality characteristics

Cite this article

BAO Xi , ZHANG Shiyao , XIAO Yue , WANG Xinyu , HU Xiaosong , YI Junjie . Effect of processing technologies and storage conditions on quality changes in acidified Xiaomila[J]. Food and Fermentation Industries, 2024 , 50(17) : 118 -127 . DOI: 10.13995/j.cnki.11-1802/ts.037186

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