Study On Low Salt Yibin Yacai And Assessment Of Its Texture Characteristics

The methods to prepare Yacai in low salt and sugar by using Yacai in high salt and sugar as material were discussed in this paper, including desalination, sterilization, flavor keeping and texture keeping. Exploreing whether the quality of low-salt Yacai is conformed to the requirements of National industry standards and is superior to those in traditional ones. The purpose of this paper is to provide some basis for low-salt Yibin Yacai so as to meet the requirements for food nutrition and health. Texture analyser was used to evaluate texture characteristics in Yacai, a regression equation was established to replace the traditional sensory evaluation according the results between texture parameters and texture senses scores . At the same time, physiochemical indexes and texture characteristics were aslo studyed in Yacai in their pickled duration. The following are the summary of this paper:(1) New technology of Yacai in low salt: Traditional high salt semi-finished Yacai was used as the raw material and treated with different desalinization, sterile conditions, the addition of hardener to study low-salt Yacai quality by sensory evaluation. The results showed that the salt content, sugar (in terms of reducing sugar), total acid (in terms of lactic acid), total amino nitrogen (in terms of nitrogen), and water content were 6.00%±1.00%, 2.15g/100g, 0.91g/100g, 3.40g/100g and 80.00%~82.00%, respectively after de-salination under the following conditions : raw material-to-water ratio was 1:3 for 10min , using CaCl2 as the hardener which accounts for 0.20% of the raw material, sterilization temperature was mentained at 80℃for 20min. From which the sensory evaluation of the product was the best. All the indexes in final products are conformed to the requirements of low salt and sugar pickles GH/T1012-2007.(2) Study on low-salt Yacai's flavor: Adding different flavor agent and spices to keep flavor and fragrance in Yacai.The results showed the best formula for low-salt Yacai's flavor were as follows: MSG2.00%,HVP 0.50%,YE1.20%,(I+G)0.015%,prickly ash 0.70%, aniseed 0.46%,rhizoma kaempferiae 0.30%. And final products have a thick smell of spice, the color is normal and golden brown, the flavor intensity is palatability.(3) Study on texture characteristics assessment of low-salt Yacai: The purpose is evaluate Yacai texture characterisics in a more quantified method. The results showed that the appropriate parameter of Chewing test were as follows: test speed 0.5mm/s～3.0mm/s, test distance 10mm～15mm, strain 40%～70%, the appropriate parameter of TPA test were as follows:: test speed 1.0mm/s～3.0mm/s, strain 50%～60%. The study showed that the brittle,Chewing test hardness,TPA test hardness and springness in Yacai had highly significant correlation(P<0.01). The brittle, TPA test cohesiveness and resilience in Yacai were in no correlation (P>0.05).The toughness, Chewing test and TPA test hardness in Yacai had highly significant negative correlation(P<0.01). The toughness and TPA test springness in Yacai showed in significant negative correlation(P<0.05). The toughness, TPA test cohesiveness and resilience in Yacai were in no correlation (P>0.05). The palatability, Chewing test and TPA test hardness in Yacai had highly significant correlation(P<0.01). The palatability and TPA test springness in Yacai showed in significant correlation(P<0.05). The palatability, TPA test cohesiveness and resilience in Yacai were in no correlation (P>0.05). The texture senses score, Chewing test and TPA test hardness in Yacai had highly significant correlation(P<0.01). The texture senses score and TPA test springness in Yacai showed in significant correlation(P<0.05). The texture senses score, TPA test cohesiveness and resilience in Yacai were in no correlation (P>0.05). According to the correlation between Yacai sensory texture index and texture parameters,using stepwise method to obtain regression models between texture senses score (y) and texture parameters hardness (x1) in Yacai: y=0.008x1+1.123(R~2=0.985).(4) Study on physiochemical indexes and texture characteristics assessment in Yacai during pickled period: Using fresh Yacai as material, physiochemical indexes and texture characteristics assessment were studied during its pickled period.The results showed that: Yacai's nitrite content is far below the national standard of 20.00mg/kg in pickled vegetables, the reducing sugar,amino nitrogen and total acid also showed in good changes,all of these indexes are in accordance with the agricultural industry standards of green food pickles NY/T437-2000. The texture features parameters of pickled Yacai showed different changes.