Effect of Salt Concentration on the Physicochemical Properties and Quality of Cooked-pickling Zizania aquatica L.
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Abstract:
The effects of salt concentration on physicochemical properties (pH, total acidity, salinity, nitrite concentration, and amino nitrogen) and microbial populations (total bacteria counts and lactic acid bacteria (LAB)) were investigated during the pickling process of Zizania aquatica L. The color, texture, and volatile flavor compounds of the finished samples were also analyzed. The results indicated that for the pickled products with salinities of 3%, 5%, and 8%, the final pH values were 3.73, 3.18, and 3.48, the acidities were 13.77, 23.67, and 17.05 g/kg, the balanced salinities were 1.21%, 2.51%, and 1.21%, the nitrite peak values reached 7.86, 11.6, and 11.79 mg/kg, and the amino acid nitrogen contents were 0.012, 0.027, and 0.048 g/mL, respectively. The total bacteria counts and LAB were stable around 107 CFU/mL. The color and texture changed after pickling of Z. aquatica L. and decolorization of the final product increased with use of lower salt concentrations during pickling. The hardness of Z. aquatica L. was decreased after pickling, and the chewiness and cohesiveness increased with the increased salt concentration. A total of 39 volatile compounds were found in each of the salt concentrations. The main volatile flavor compounds were ethanol, 2,3-butanediol, acetic acid, ethyl acetate, benzene, and formaldehyde. The initial salt concentration of 5% was suggested.
