FOOD SCIENCE

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Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage

DING Yong-bo1, ZHAO Xing-e1, CHEN Guang-jing1, TAN Yan-wen1, LUO Dong-sheng1, KAN Jian-quan1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 400715, China;
    3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservationg (Chongqing),
    Ministry of Agriculture, Chongqing 400715, China
  • Online:2014-09-25 Published:2014-09-17
  • Contact: KAN Jian-quan

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Abstract:

The inhibitory effect of the food additives sodium erythorbate, EDTA-2Na, sodium pyrosulfite, and anhydrous
CaCl2 simultaneously added to pickled mustard tubers packaged with transparent material on quality deterioration during
storage was investigated by examining changes in color, brittleness, and browning degree. The food additives each at three
addition levels were individually investigated and further optimized by response surface methodology for simultaneous
addition. The results showed that both sodium erythorbate and EDTA-2Na were effective in protecting the color of pickled
mustard tubers and inhibiting the browning but resulted in poor brittleness maintenance, sodium pyrosulfite had no
significant effect on browning inhibition and brittleness maintenance, and CaCl2 could effectively maintain the brittleness
of pickled mustard tubers but was less effective for color protection. Finally, the optimal amounts of sodium erythorbate,
EDTA-2Na, and CaCl2 added for better quality control were determined as 9.14, 240.88, and 946.63 mg/kg, respectively.
Under these conditions, after storage at room temperature for 10 months, the quality of pickled mustard tubers packaged with
transparent material was similar to that of the control samples without transparent packaging.

Key words: pickled mustard tuber, transparent packing, food additives, quality control

CLC Number: