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Effects of Different Fermentation Conditions and Methods on the Sensory Qualities of Pickled Cabbages(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年06期
Page:
150-153
Research Field:
Publishing date:

Info

Title:
Effects of Different Fermentation Conditions and Methods on the Sensory Qualities of Pickled Cabbages
Author(s):
LI Min
Key of Laboratory Food Safety and Inspection， Heze College，Heze，Shandong 274000
Keywords:
Chinese cabbage; fermentation; artificial inoculation
PACS:
TS 255.54
DOI:
-
Abstract:
With‘Xiayang 50’cabbages as experimental materials，by orthogonal design，a pickled cabbage fermentation experiment was carried out to select the fermentation conditions for acquiring the best sensory qualities.The results showed that the importance degree of each factor to sensory qualities of pickled cabbages was temperature＞fermentation days＞inoculation amount of lactic acid bacteria＞salt addition amount.And the optimal combination of fermentation conditions was a1b2c2d2 (inoculation amount of lactic acid bacteria was 1%；salt addition amount was 6%；fermentation temperature was 25℃；fermenting time was 7 days).Under the optimal combination of fermentation conditions，three fermentation experiments were carried out by 3 methods as follow：A (natural fermentation)，B (inoculated fermentation) and C (blanching and inoculated fermentation).Then the nitrite of pickled cabbages and lactic acid bacteria concentration were determined，the sensory qualities were evaluated.Through these determinations，several conclusions were got that，the nitrite concentrations of B and C were lower than A，the lactic acid bacteria concentrations higher than A，the sensory qualities better than A.Therefore，that indicated the pickled cabbages with inoculated fermentation was better than those with natural fermentation.

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Last Update: 2014-08-30