Effects of Different Mustard Varieties on the Quality of Fermented Pickle
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Abstract:
In order to explore the differences in the quality and volatile substances of different varieties of mustards after fermentation, 12 mustard varieties were selected in this study for fermentation through analyzing total sugar contents of different varieties of fresh mustards. The sensory analysis, microbial analysis, and measurements of pH, total acids, organic acids, nitrites, antioxidant capacity, biogenicamines, and volatile flavor substances of the fermented mustards were performed. Results showed that all the physical and chemical indexes of the fermented Zhuchong mustard were better than those of other fermented mustards. Among which, the fermented Zhuchong mustard had a sensory score of 87.0, total colony of 1.18×107 CFU/g, lactic acid bacteria of 1.01×107 CFU/g, pH of 4.80, total acid content of 1.73 g/kg, nitrite content of 11.82 mg/kg, DPPH radical scavenging rate of 84.60%, organic acid content of 1543.69 mg/100 g, and biogenicamine content of 30.03 mg/kg. All the physico-chemical indices of fermented Zhuchong mustard were ranked frontier than other fermented mustards. In addition, a total of 40 volatile compounds were detected in fermented Zhuchong mustard, with a total content of 21.0 μg/g (which exceeded the average level of the tested varieties). This research provides a theoretical basis for the selection of fermented mustard varieties.
