3种不同腌渍方式对腌渍黄瓜品质的影响

为改善低盐腌渍蔬菜品质下降的问题,本研究通过分析测定腌渍黄瓜的微观结构、质构性质、风味物质,研究低盐腌渍、复合腌制剂腌渍、高盐腌渍3种不同腌渍方式对腌渍黄瓜品质的影响。结果表明,高盐腌渍黄瓜和复合腌制剂腌渍黄瓜的质构及风味品质均优于低盐腌渍黄瓜。其中,高盐腌渍黄瓜的硬度略高于复合腌制剂腌渍黄瓜,氨基酸总量和有机酸总量差别不大;复合腌制剂腌渍黄瓜的硬度比低盐腌渍黄瓜高271 g;氨基酸、有机酸总量分别比低盐腌渍黄瓜样品高35.3和55.1 mg·100g^-1。 复合腌制剂腌渍黄瓜的质构、风味和感官等品质接近传统高盐腌渍黄瓜,优于低盐腌渍黄瓜。本研究结果为有效解决低盐腌渍使得黄瓜品质下降提供了一定的数据支持。

Effects of Three Different Pickling Methods on the Quality of Pickled Cucumber

In order to improve the quality of low-salted pickled vegetables, this study analyzed the microstructure, texture, flavor and sensory evaluation of pickled cucumbers, and studied the effect of different treatments (low-salt pickles, low-salt pickles of composite pickles, and high-salt pickles) on the quality of pickled cucumbers. The results showed that the texture and flavor quality of high-salted pickled cucumber and composite low-salt pickled cucumber were better than low-salt pickled cucumber. Among them, the hardness of high-salted pickled cucumber was slightly higher than that of composite pickled cucumber, slight difference between total amino acid and total organic acid was observed; the hardness of composite pickled cucumber was 271 g higher than that of low-salted pickled cucumber; the total amount of amino acids and organic acids was 35.3 and 55.1 mg·100 g^-1 higher than that of low-salted pickled cucumber samples, respectively. The texture, flavor and sensory quality of the composite pickled cucumber were similar to the traditional high-salt pickled cucumber, which were superior to the low-salt pickled cucumber. This study provides data support to effectively solve the problem of low salt pickling and the quality of cucumber.