Changes in Quality and Appearance of Sichuan Dongcai
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Abstract:
Currently, the low number of studies and the lack of a systematic theoretical system on Sichuan dongcai have become the main factors restricting its industrial development. In order to understand variation in the quality and appearance of the Sichuan dongcai, indicators of quality and appearance were monitored during the salting process. Nitrite, crude protein, and amino acid content were determined according to national standard methods. The nitrite content reduced by more than 97% to only 1~2 mg/kg dry matter; crude protein and amino acid content was reduced by 78% and 81%, respectively, whereas the proportion of the essential amino acids increased from 23% to 34%. Color changes in different portions of the Sichuan dongcai were determined by using a colorimeter. It was found that the L* and b* values decreased while a* value increased in three portions of the Sichuan dongcai, respectively. Colors in different parts were similar in the post-salting period. Micro-morphology was observed by scanning electron microscopy. The structure of the sample tissue gradually blurred and was damaged. In conclusion, it was observed that the quality and appearance of the Sichuan dongcai was maintained in a stable state after 32 months of salting, and extending the salting time has little effect on it.
