Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas

To enhance the quality of pickled cowpeas, the natural wet fermentation and pure-bred wet fermentation were used to ferment cowpeas in this research, and the fresh cowpea from Liuzhou, Guangxi as raw materials. To explore the effects of natural wet fermentation and wet fermentation with an inoculum...

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Main Authors: Yongyi LIU, Hua LIN, Chao YANG, Junbei ZHANG, Bangzhu PENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-07-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090353
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author Yongyi LIU
Hua LIN
Chao YANG
Junbei ZHANG
Bangzhu PENG
author_facet Yongyi LIU
Hua LIN
Chao YANG
Junbei ZHANG
Bangzhu PENG
author_sort Yongyi LIU
collection DOAJ
description To enhance the quality of pickled cowpeas, the natural wet fermentation and pure-bred wet fermentation were used to ferment cowpeas in this research, and the fresh cowpea from Liuzhou, Guangxi as raw materials. To explore the effects of natural wet fermentation and wet fermentation with an inoculum of 0.04 g/kg of Lactobacillus plantarum on the quality of pickled cowpeas, the pH, total acid, amino acid nitrogen, reducing sugar, total sugar and nitrite content were determined during the curing process of different methods, and the texture analysis of fermented cowpeas was detected. The sensory score and gas chromatography-mass spectrometry (GC-MS) was used to assess the flavor components of pickled cowpeas. The results indicated that the pH, total acid, amino acid nitrogen and nitrite content of pure-bred wet pickled cowpeas were lower than those of natural wet fermentation during the fermentation process. The consumption rate of reducing sugar and total sugar was higher than that of natural wet fermentation. After fermentation, the hardness, crispness and sensory scores of pure-bred wet fermented cowpeas were higher than those of natural wet pickled cowpeas. The volatile flavors in pickled cowpeas with different fermentation methods were similar, and the content of esters, acids, and alcohols was higher. Compared with natural wet fermentation, the pure-bred wet fermentation shortened the fermentation cycle of cowpeas, and the content of nitrous acid was significantly reduced which was 0.035 mg/kg at minimum. The pure-bred fermented cowpeas maintained the similar flavor with naturally fermented cowpeas. This research would provide a certain reference value for the quality optimization and flavor composition analysis of pickled cowpeas.
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spelling doaj.art-4bb7fee6ef7a42e787d0bc9ef39c56a42022-12-22T04:39:14ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-07-014314435110.13386/j.issn1002-0306.20210903532021090353-14Effects of Different Fermentation Methods on the Quality and Flavor of Pickled CowpeasYongyi LIU0Hua LIN1Chao YANG2Junbei ZHANG3Bangzhu PENG4Liuzhou Quality Inspection and Testing Research Center, Liuzhou 545006, ChinaLiuzhou Quality Inspection and Testing Research Center, Liuzhou 545006, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaTo enhance the quality of pickled cowpeas, the natural wet fermentation and pure-bred wet fermentation were used to ferment cowpeas in this research, and the fresh cowpea from Liuzhou, Guangxi as raw materials. To explore the effects of natural wet fermentation and wet fermentation with an inoculum of 0.04 g/kg of Lactobacillus plantarum on the quality of pickled cowpeas, the pH, total acid, amino acid nitrogen, reducing sugar, total sugar and nitrite content were determined during the curing process of different methods, and the texture analysis of fermented cowpeas was detected. The sensory score and gas chromatography-mass spectrometry (GC-MS) was used to assess the flavor components of pickled cowpeas. The results indicated that the pH, total acid, amino acid nitrogen and nitrite content of pure-bred wet pickled cowpeas were lower than those of natural wet fermentation during the fermentation process. The consumption rate of reducing sugar and total sugar was higher than that of natural wet fermentation. After fermentation, the hardness, crispness and sensory scores of pure-bred wet fermented cowpeas were higher than those of natural wet pickled cowpeas. The volatile flavors in pickled cowpeas with different fermentation methods were similar, and the content of esters, acids, and alcohols was higher. Compared with natural wet fermentation, the pure-bred wet fermentation shortened the fermentation cycle of cowpeas, and the content of nitrous acid was significantly reduced which was 0.035 mg/kg at minimum. The pure-bred fermented cowpeas maintained the similar flavor with naturally fermented cowpeas. This research would provide a certain reference value for the quality optimization and flavor composition analysis of pickled cowpeas.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090353pickled cowpeaslactobacillusfermentationquality optimizationflavor composition
spellingShingle Yongyi LIU
Hua LIN
Chao YANG
Junbei ZHANG
Bangzhu PENG
Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
Shipin gongye ke-ji
pickled cowpeas
lactobacillus
fermentation
quality optimization
flavor composition
title Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
title_full Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
title_fullStr Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
title_full_unstemmed Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
title_short Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas
title_sort effects of different fermentation methods on the quality and flavor of pickled cowpeas
topic pickled cowpeas
lactobacillus
fermentation
quality optimization
flavor composition
url http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090353
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