盐含量对泡辣椒发酵过程中质构劣化及相关理化指标变化的影响

Effect of salt content on texture deterioration and related physicochemical properties of pickled pepper during fermentation

该研究通过考察不同食盐含量下泡辣椒发酵过程中质构劣化与微生物数量、pH、水分存在状态以及总果胶酶活力变化之间的关系,研究食盐含量对泡辣椒质构品质形成的影响机制。结果表明,当食盐含量为4%~6%时,乳酸菌适度产酸,且高渗环境促进辣椒组织中的自由水渗出或转化为不易移动水,导致样品水分活度显著下降。同时,由于果胶酶活性受到显著抑制,细胞结构完整且水分结合能力增强,有助于样品硬度、咀嚼性和脆性的提升。当食盐含量<4%时,体系中果胶酶活性高,导致样品质构劣化。而食盐含量>6%时,高渗环境导致泡辣椒组织过度失水坍塌,硬度、咀嚼性和脆性均下降。因此,4%~6%的食盐含量可有效控制泡辣椒质构劣化。

In this study,the relationship between texture deterioration and microbial counts,p H,water status and total pectinase activity was investigated in the fermentation process of pickled pepper with different salt content,to study the influence mechanism of salt content on the texture quality of pickled pepper.Results showed that when the salt content was 4%-6%,lactic acid bacteria produced moderate acid,and the hyperosmotic environment promoted the free water in the pepper tissues to leak out or change into immobile water,resulting in a significant decrease in the water activity of the sample.At the same time,the pectinase activity was significantly inhibited,the cell structure was intact and the water binding ability was enhanced,which was conducive to the improvement of hardness,mastication and brittleness of the sample.As for the groups with salts less than 4%,the total pectinase activity was the highest among all treatments,leading to accelerated texture deterioration of pickled pepper.When the salt content was higher than 6%,the cell lost too much water and became collapsed under high osmotic pressure,leading to lower hardness,crispness and chewiness of pickled pepper.Therefore,salt content of 4%-6%can effectively alleviating texture deterioration of pickled pepper.