Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.
Molecules. 2022 Feb 28;27(5):1609. doi: 10.3390/molecules27051609.
Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial properties of fresh and pickled green tomatoes during 28 days of fermentation. By the means of physicochemical composition, the NaCl addition induced the most stable characteristics for the pickles compared to the other two types of salts. The content of total flavonoids in green pickled tomatoes with NaCl (34.72 ± 0.43 mg CE/g DW) was significantly lower compared with the control sample (63.80 ± 0.55 mg CE/g DW). The total number of lactic acid bacteria (LAB) at the final stage of fermentation varied between 4.11 and 4.63 log CFU for all variants. The textural analysis revealed that the NaCl has the lowest influence on the textural parameters. Finally, the overall acceptance of green pickled tomatoes containing KCl and MgCl was found to be proper to be consumed as a substitute for pickles with NaCl.
绿番茄腌制是罗马尼亚的一种传统发酵产品。本研究主要研究了用 KCl 和 MgCl 完全替代 NaCl 对鲜绿番茄和腌制绿番茄在发酵 28 天过程中的理化和微生物质量、生物活性化合物、微观结构、质地和感官特性的影响。通过理化成分分析，与其他两种盐相比，添加 NaCl 可使泡菜具有最稳定的特性。与对照样品（63.80 ± 0.55mgCE/gDW）相比，含有 NaCl 的绿番茄腌制样品中的总类黄酮含量（34.72 ± 0.43mgCE/gDW）显著降低。发酵终期所有变种的乳酸菌（LAB）总数在 4.11 到 4.63 之间。质构分析表明，NaCl 对质构参数的影响最小。最后，发现含有 KCl 和 MgCl 的绿番茄腌制品的整体接受度适宜作为含有 NaCl 的泡菜替代品。
