Physicochemical Properties and Flavor components of Low-Salt Pickle Inoculated with Lactic Acid Bacteria
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Abstract:
In order to get a more healthy and safe pickle, lactic acid bacteria (LAB) was inoculated in the pickle-preparation process under low salt condition. The pH, the number of LAB, and the nitrite content in the pickle progress, as well as the amino nitrogen content and the flavor components of the final products were determined when adopting different processing methods including one inoculation, multiple inoculation and the traditional high salt pickling process. The results showed that, at primary pickle stage, pH values of the pickle inoculated only once and inoculated by several times quickly reduced to 4 or less than 4, and the number of lactic acid bacteria reached to 108 cfu/mL. The nitrite peak value (1 μg/mL) appeared 4~6 days earlier than that of the control. During the repeat pickle process, the pickle inoculated by several times showed a contant pH range of 3.6~3.8, stable number of LAB and the lower nitrite peak value below 0.3 μg/mL at the post period. The pickle inoculated with LAB had more amino nitrogen content and flavor components than the control group, and multiple inoculation process was better than one inoculation for achieving better quality of the product.
