不同腌制工艺对木薯嫩梢加工品质的影响
Impact of Various Pickling Techniques on the Processing Quality of Cassava Tender Shoots
张金泉 1王琴飞 2吴若娜 2余厚美 2林立铭 2宋勇 3张振文2
作者信息
- 1. 湖南农业大园艺学院,湖南长沙 410000;中国热带农业科学院热带作物品种资源研究所,海南海口 571101
- 2. 中国热带农业科学院热带作物品种资源研究所,海南海口 571101
- 3. 湖南农业大园艺学院,湖南长沙 410000
- 折叠
摘要
本研究以木薯嫩梢(Cassava tender shoots,CTS)为对象,利用感官评价法、营养质量指数法(Index of nutritional quality,INQ)和主成分分析法(Principal component analysis,PCA),探究了传统泡菜、芽菜、酱菜、橄榄菜、烫泡菜和盐渍菜等制作工艺对CTS腌制菜基本化学和元素组成、抗营养因子和亚硝酸盐含量的差异,以筛选出CTS适合的腌制菜工艺.结果表明:腌制的不同工艺条件显著影响CTS腌制菜品质.其中,CTS芽菜蛋白质含量最高,为 35.29 g/100 g;CTS盐渍菜大部分化学组成含量较低;CTS腌制菜所含的矿物质皆不同程度降低,其中CTS芽菜工艺减少最多(Mn、Zn、K和Mg含量分别减少 71.91%、70.72%、59.20%和 60.84%).各CTS腌制菜氰化物含量在 32.62～82.41 mg/kg;单宁含量较低,含量在 1.07～2.33 g单宁酸/100 g;亚硝酸盐含量远低于国家标准,含量在 0.37～1.02 mg/kg.感官评价表明,CTS泡菜具有较好鲜味、质感和品相等,大众认可度高;INQ评价结果显示CTS盐渍菜、CTS泡菜和CTS烫泡菜的营养价值较高;PCA发现前 3个主成分的累计贡献率为 83.949%,PCA综合得分结果显示,CTS泡菜、CTS橄榄菜和CTS烫泡菜综合分值较高.最后,综合感官评价、INQ评价和PCA分析评价结果,得出CTS腌制的最佳工艺为CTS泡菜制作工艺,其次是CTS烫泡菜和CTS盐渍菜制作工艺.
Abstract
This study explored the differences in the chemical and elemental composition,anti-nutritional factors,and nitrate content of cassava tender shoots(CTS)pickled vegetables under various traditional processes,such as Kimchi(KIM),sprouts pickles(SPP),vegetable pickled in sauce(SP),olives pickles(OP),hot Kimchi(HK)and salted pickles(SAP),using sensory evaluation,the index of nutritional quality(INQ),and principal component analysis(PCA).The aim was to identify the optimal process for producing high-quality CTS pickled vegetables.Results indicated that different pickling processes significantly affect the quality of CTS pickled vegetables.SPP had the highest protein content at 35.29 g/100 g,while SAP had relatively lower chemical composition.The mineral content in the CTS pickled vegetables decreased to varying degrees,with SPP having the most significant decrease(71.91%in Mn content,70.72%in Zn,59.20%in K,and 60.84%in Mg).The cyanide content of CTS pickled vegetables ranged from 32.62 mg/kg to 82.41 mg/kg,while tannin content ranged from 1.07 g tannic acid/100 g to 2.33 g tannic acid/100 g,with nitrate content lower than the national standard at 0.37 mg/kg to 1.02 mg/kg.Sensory evaluation showed that KIM had satisfactory freshness,texture,and appearance,ranking the highest among all.INQ evaluation indicated that SAP,KIM,and HK had higher nutritional value.PCA analysis showed that the cumulative contribution rate of the first three principal components was 83.949%,and the overall score showed that KIM,OP and HK had higher quality.After comprehensive evaluation of sensory evaluation,INQ evaluation,and PCA analysis,KIM using the pickle-making process was determined to be the best method,followed by HK and SAP.
关键词
木薯嫩梢/腌制菜/感官评价/营养质量指数评价/主成分分析评价Key words
cassava tender shoots/pickled vegetables/sensory evaluation/index of nutritional quality evaluation/principal component analysis evaluation引用本文复制引用
基金项目
现代农业产业技术体系(CARS-11-HNZZW)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据