Kinetics of Non-Enzymatic Browning in Low-Salt Pickled Radish

doi:10.7506/spkx1002-6630-201613012

Abstract

Abstract:

The paper discusses the causes and kinetics of non-enzymatic browning during pickling of radish, which is
expected to be helpful for the processing of radish. The radish was fermented spontaneously at different temperatures (25,
30 and 35 ℃) in this study. Changes in qualities related to non-enzymatic browning include total polyphenols, reducing
sugar, vitamin C, free amino acid, 5-hydroxymethylfurfural (5-HMF), browning degree (BD) and color parameters (L*, a*
and b*) were studied and fitted with zero order and first order models, respectively. The browning of pickled radish was
non-enzymatic browning, which was mainly due to Maillard reaction and oxidative polymerization. The first order model
could better explain the kinetic changes of total polyphenols, reducing sugar, and free amino acids in radish during pickling.
The changes of 5-HMF and BD accorded with zero order model, and a good correlation between 5-HMF and BD was
observed (R2 > 0.936 0). Color parameters (L*, and b*) could be expressed by a first-order kinetic equation (R2 > 0.801 2).
The fermentation temperature had a significant effect on the quality of pickled radish products, and the quality of pickled
radish can be improved by controlling fermentation temperature.

Key words: radish, non-enzymatic browning, kinetics, low-salt pickled

CLC Number:

TS255.5

LIU Wei, ZHANG Mingmei, SONG Ying, YANG Manqian, LAN Yang, GOU Zhenqiong, DONG Quan. Kinetics of Non-Enzymatic Browning in Low-Salt Pickled Radish[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613012.

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