Quality changes of different varieties of pepper during natural fermentation process
Chopped pepper was prepared with Xiaomila and Erjingtiao as raw materials, the changes of physiochemical indexes and sensory quality of chopped pepper during natural fermentation process was analyzed, and the effects of fermentation time and pepper variety on the quality of chopped pepper were inves...
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| Language: | English |
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Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-243.pdf |
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| author | ZHENG Rong, HE Xufeng, XIONG Shuang, HU Lu, YI Liangjian, HUANG Wenping, LONG Chao, HUANG Xiaolan |
| author_facet | ZHENG Rong, HE Xufeng, XIONG Shuang, HU Lu, YI Liangjian, HUANG Wenping, LONG Chao, HUANG Xiaolan |
| author_sort | ZHENG Rong, HE Xufeng, XIONG Shuang, HU Lu, YI Liangjian, HUANG Wenping, LONG Chao, HUANG Xiaolan |
| collection | DOAJ |
| description | Chopped pepper was prepared with Xiaomila and Erjingtiao as raw materials, the changes of physiochemical indexes and sensory quality of chopped pepper during natural fermentation process was analyzed, and the effects of fermentation time and pepper variety on the quality of chopped pepper were investigated. The results showed that the pH, total sugar content of the 2 kinds of chopped peppers showed a decreasing trend, the contents of total acid, organic acid, free amino acid, and capsaicin compounds contents increased first and then tended to be stable, and the amino acid nitrogen increased first and then decreased. The sensory score of chopped pepper was the highest after fermentation for 50 d, forming the optimum flavor with rich flavor, moderate sour taste and slightly weak spicy taste, indicating that fermentation for 50 d was suitable as the end point of fermentation. The quality of chopped pepper fermented with Erjingtiao was better than that of Xiaomila after fermentation for 50 d, the pH, total acid, total sugar, amino acid nitrogen, organic acid, free amino acid, capsaicin compounds contents and sensory score were 4.79, 0.73 g/100 g, 8.23 g/100 g, 0.25 g/100 g, 27.76 mg/kg, 3 724.11 mg/kg, 361.00 mg/kg, and 91, respectively. |
| format | Article |
| id | doaj-art-ec0cb43852a64b70b4353f71858c29cf |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-ec0cb43852a64b70b4353f71858c29cf2025-08-20T03:04:46ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-03-0143324324910.11882/j.issn.0254-5071.2024.03.039Quality changes of different varieties of pepper during natural fermentation processZHENG Rong, HE Xufeng, XIONG Shuang, HU Lu, YI Liangjian, HUANG Wenping, LONG Chao, HUANG Xiaolan01. Chongqing Wanzhou Food and Drug Inspection Institute, Chongqing 400100, China;;2. College of Food and Biological Engineering, Chongqing Three Gorges University, Chongqing 400100, ChinaChopped pepper was prepared with Xiaomila and Erjingtiao as raw materials, the changes of physiochemical indexes and sensory quality of chopped pepper during natural fermentation process was analyzed, and the effects of fermentation time and pepper variety on the quality of chopped pepper were investigated. The results showed that the pH, total sugar content of the 2 kinds of chopped peppers showed a decreasing trend, the contents of total acid, organic acid, free amino acid, and capsaicin compounds contents increased first and then tended to be stable, and the amino acid nitrogen increased first and then decreased. The sensory score of chopped pepper was the highest after fermentation for 50 d, forming the optimum flavor with rich flavor, moderate sour taste and slightly weak spicy taste, indicating that fermentation for 50 d was suitable as the end point of fermentation. The quality of chopped pepper fermented with Erjingtiao was better than that of Xiaomila after fermentation for 50 d, the pH, total acid, total sugar, amino acid nitrogen, organic acid, free amino acid, capsaicin compounds contents and sensory score were 4.79, 0.73 g/100 g, 8.23 g/100 g, 0.25 g/100 g, 27.76 mg/kg, 3 724.11 mg/kg, 361.00 mg/kg, and 91, respectively.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-243.pdftraditional chopped pepper|physiochemical indexes|capsaicin|organic acid|free amino acid|sensory evaluation |
| spellingShingle | ZHENG Rong, HE Xufeng, XIONG Shuang, HU Lu, YI Liangjian, HUANG Wenping, LONG Chao, HUANG Xiaolan Quality changes of different varieties of pepper during natural fermentation process Zhongguo niangzao traditional chopped pepper|physiochemical indexes|capsaicin|organic acid|free amino acid|sensory evaluation |
| title | Quality changes of different varieties of pepper during natural fermentation process |
| title_full | Quality changes of different varieties of pepper during natural fermentation process |
| title_fullStr | Quality changes of different varieties of pepper during natural fermentation process |
| title_full_unstemmed | Quality changes of different varieties of pepper during natural fermentation process |
| title_short | Quality changes of different varieties of pepper during natural fermentation process |
| title_sort | quality changes of different varieties of pepper during natural fermentation process |
| topic | traditional chopped pepper|physiochemical indexes|capsaicin|organic acid|free amino acid|sensory evaluation |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-243.pdf |
| work_keys_str_mv | AT zhengronghexufengxiongshuanghuluyiliangjianhuangwenpinglongchaohuangxiaolan qualitychangesofdifferentvarietiesofpepperduringnaturalfermentationprocess |