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Effect of Salt Concentration on Quality of Bamboo Shoots during Pickling

CHEN Guang-jing,WANG Li-sha,ZHENG Jiong,HU Peng,SONG Ying-ying,ZHANG Yi,KAN Jian-quan*   

  1. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of
    Agriculture, Chongqing Key Laboratory of Produce Processing and Storage, College of Food Science, Southwest University,
    Chongqing 400715, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: KAN Jian-quan

Abstract:

The effect of salt concentration on pH, titratable acid, water content, sodium chloride content, alcoholinsoluble
solid content, mineral content, firmness and tissue microstructure of bamboo shoots (Dendrocalamus
latiflorus) was investigated during pickling. It was found that bamboo shoots pickled in high salt solution had higher
pH, mineral content and firmness, lower titratable acid and water content, and thicker middle lamella. These results
indicated that bamboo shoots pickled at high salt solution can maintain the hardness and slow down the softening of
texture during pickling.

Key words: bamboo shoots (Dendrocalamus latiflorus), salt, pickling, quality characteristics

CLC Number: