Abstract: In order to improve the quality of pickle Shiitake, effects of low temperature blanching conditions, nitrite control and fermentation methods on the texture and flavor characteristics of pickle Shiitake was evaluated. The results showed that the optimal conditions for the pre-treatment of shiitake were 55°C and 15 min, and the L value, hardness and elasticity of the kimchi products were 30.64, 43.49 and 0.59, respectively. Moreover, the nitrite content of the pickle shiitake could be decreased from 6.16 mg/kg to 3.11 mg/kg with adding 0.5‰ vitamin C at the beginning of the fermentation. In addition, compared with natural fermentation, pure fermentation could reduce the fermentation time from 11 days to 7 days, increase the total amount of free amino acids by 49.7%; and raise the relative content of acid, alcohol, aldehydes and alkanes by 2.17%, 5.88%, 1.07% and 4.37%, respectively. In a word, this study provides a theoretical basis for the industrialization and standardized of Shiitake kimchi.

Key words: pickle Shiitake, low-temperature blanching, fermentation, texture, nitrite, flavor