College of Food Science and Technology, Hunan Agricultural University, Changsha, China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
J Food Sci. 2022 Jun;87(6):2427-2439. doi: 10.1111/1750-3841.16182. Epub 2022 May 19.
Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (M ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) M increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and M , Rha content, CSP M , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP- and TP-treated FMP during storage were assessed, including hardness, the content, monosaccharide compositions, M distribution, and nanostructure of WSP, SSP, and CSP. Compared to TP treatment, HPP could effectively improve the texture quality of FMP by inhibiting pectin degradation during storage. All the findings presented in this study would help to provide new insights into regulating the texture quality of FMP.
质地质量会影响发酵肉末辣椒（FMP）的感官和市场接受度，但在储存过程中会恶化。因此，采用高压处理（HPP）和热巴氏杀菌（TP）来改善储存过程中 FMP 的质地质量。结果表明，在储存过程中，HPP 和 TP 处理下的质地质量和果胶特性的变化相似。硬度、细胞壁物质（CWM）和碳酸钠可溶性果胶（SSP）含量、水溶性果胶（WSP）分子量（M）降低，而 WSP 含量和钠螯合可溶性果胶（CSP）M 在储存后增加。储存过程中，HPP 处理的 FMP 硬度（66.64-85.95 N）高于 TP 处理的 FMP（57.23-62.72 N）。鼠李糖（Rha）、阿拉伯糖、甘露糖和葡萄糖是三种果胶的关键成分，分别达到 89.19%和 87.97%，经过 HPP 和 TP 处理后。然而，储存后三种果胶中大多数单糖的摩尔比降低。原子力显微镜图像表明，在储存过程中，大多数果胶成分中的短链和分支结构增加，但聚集物减少。Pearson 相关分析表明，FMP 硬度与 CWM 和 SSP 含量呈极显著（p<0.01）正相关，与 WSP 含量呈极显著（p<0.01）负相关。与 TP 处理相比，HPP 在储存过程中具有更高的硬度、SSP 含量和 M、Rha 含量、CSP M 和更低的 WSP 含量。因此，HPP 是一种通过在储存过程中保持果胶特性来改善 FMP 质地质量的有效方法。实际应用：软化是影响发酵肉末辣椒（FMP）市场价值和消费者偏好的主要因素之一，与果胶的修饰和解聚密切相关。评估了 HPP 和 TP 处理的 FMP 在储存过程中质地质量和果胶特性的变化，包括硬度、含量、单糖组成、WSP、SSP 和 CSP 的 M 分布和纳米结构。与 TP 处理相比，HPP 可以通过抑制储存过程中果胶的降解来有效改善 FMP 的质地质量。本研究中的所有发现将有助于为调节 FMP 的质地质量提供新的见解。
