Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)

doi:10.7506/spkx1002-6630-201401016

Abstract

Abstract:

The texture, microstructure and color of bamboo shoots (Dendrocalamus latiflorus) after pickling with different
salt concentrations were investigated and compared with those of the unprocessed one in order to evaluate the effect
of pickling on the edible quality of bamboo shoots. The results showed that textural characteristics such as hardness,
cohesiveness and chewiness decreased obviously after pickling process. Meanwhile, different salt concentrations
significantly influenced hardness whereas their effect on cohesiveness and chewiness were not obvious. The scanning
electron microscope images of bamboo shoots revealed that the parenchyma cells obviously shrank and cell gap increased,
and parts of parenchyma cells were damaged after pickling process. In addition, compared to those of fresh bamboo
shoots, the lightness degree of pickled bamboo shoots decreased whereas yellowness degree increased, and the total color
differences significantly changed. The research results may provide a reference for industrial production and eating quality
control of pickled bamboo shoots.

Key words: bamboo shoots (Dendrocalamus latiflorus), pickling process, texture, microstructure, color

CLC Number:

TS255.36

ZHENG Jiong1,2, SONG Jia-xin1, CHEN Guang-jing1, LIN Mao1, KAN Jian-quan1,2,*. Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)[J]. FOOD SCIENCE, 2014, 35(1): 85-88.

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