低盐泡菜的贮藏后酸化及其对泡菜品质安全的影响

胡容 唐垚 覃书漫 张其圣 迟原龙

摘要：通過比较分析低盐泡菜熟后贮藏过程中的酸度和酸味喜好度，确定低盐泡菜后酸化指标参数。在此基础上，考察后酸化对低盐泡菜质构、色泽、氨基酸构成、生物胺和亚硝酸盐含量的影响。贮藏4 d时低盐泡菜的总酸和乳酸含量分别为0.6 g/100 g和3.71 g/kg，酸味喜好度得分为1.6，表明低盐泡菜已后酸化；贮藏10 d时泡菜的总酸和乳酸含量分别为0.8 g/100 g和6.56 g/kg，酸味喜好度得分低至1.0，表明泡菜达到重度后酸化。后酸化过程中，低盐泡菜的硬度和咀嚼性分别降低了54.1%和92.3%；L*值减小且b*值增大，泡菜的色泽发生褐变和黄变；苦味氨基酸含量从138.64 mg/kg逐渐升高至240.26 mg/kg；腐胺含量从18.71 mg/kg升高至35.47 mg/kg；但亚硝酸盐含量基本无变化。相关性分析结果显示后酸化会导致低盐泡菜的质构、色泽和风味发生劣变，乳酸菌数量降低（P<0.01）。

关键词：低盐泡菜；后酸化；质构；色泽；氨基酸；生物胺

中图分类号：TS255.54      文献标志码：A     文章编号：1000-9973（2023）08-0066-04

Post-Acidification of Low-Salt Pickles During Storage and Its Effect

on the Quality and Safety of Pickles

HU Rong1， TANG Yao2， QIN Shu-man1， ZHANG Qi-sheng2， CHI Yuan-long1*

（1.College of Biomass Science and Engineering， Sichuan University， Chengdu 610065， China;

2.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute，

Meishan 620036， China）

Abstract： By comparing and analyzing the acidity and sourness preference of low-salt pickles during storage， the index parameters of post-acidification of low-salt pickles are determined. Based on this， the effects of post-acidification on the texture， color， amino acid composition， biogenic amine and nitrite content of low-salt pickles are investigated. After four days' storage， the content of total acid and lactic acid of low-salt pickles is 0.6 g/100 g and 3.71 g/kg respectively， and the sourness preference score is 1.6， indicating that low-salt pickles have been post-acidified. After ten days' storage， the content of total acid and lactic acid is 0.8 g/100 g and 6.56 g/kg， the sourness preference score is as low as 1.0， indicating that pickles have been post-acidified seriously. During the post-acidification process， the hardness and chewiness of low-salt pickles decrease by 54.1% and 92.3% respectively. L* value decreases and b* value increases， and the color of pickles undergoes browning and yellowing. The content of bitter amino acid gradually increases from 138.64 mg/kg to 240.26 mg/kg， the content of putrescine increases from 18.71 mg/kg to 35.47 mg/kg， but the content of nitrite remains basically unchanged. The results of correlation

analysis show that post-acidification can result in deterioration of texture， color and flavor of low-salt pickles and a decrease in the number of lactic acid bacteria （P<0.01）.

Key words： low-salt pickles; post-acidification; texture; color; amino acids; biogenic amine

收稿日期：2023-02-19

基金项目：国家自然科学基金（31601442）

作者简介：胡容（1996—），女，硕士，研究方向：健康食品工程。

通信作者：迟原龙（1981—），男，副教授，博士，研究方向：四川特色发酵食品质量与安全控制。

泡菜是乳酸菌主导发酵的一类传统发酵蔬菜制品。低盐泡菜在低盐条件下（1%～5%食盐浓度）发酵而成，具有营养、美味、健康、富含益生菌的特点，有广阔的市场发展前景。低盐泡菜发酵成熟后通常不进行灭菌处理，乳酸菌在泡菜贮藏过程中仍保持较高的代谢活性并持续产酸，可能造成低盐泡菜的过度酸化（后酸化），进而对泡菜的质量和安全产生影响。……