Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas

LIU Yongyi; LIN Hua; YANG Chao; ZHANG Junbei; PENG Bangzhu

doi:10.13386/j.issn1002-0306.2021090353

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 43-51. > DOI: 10.13386/j.issn1002-0306.2021090353

LIU Yongyi, LIN Hua, YANG Chao, et al. Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas[J]. Science and Technology of Food Industry, 2022, 43(14): 43−51. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090353.

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Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas

1.
Liuzhou Quality Inspection and Testing Research Center, Liuzhou 545006, China
2.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: September 29, 2021
Available Online: May 07, 2022

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Abstract

Abstract

To enhance the quality of pickled cowpeas, the natural wet fermentation and pure-bred wet fermentation were used to ferment cowpeas in this research, and the fresh cowpea from Liuzhou, Guangxi as raw materials. To explore the effects of natural wet fermentation and wet fermentation with an inoculum of 0.04 g/kg of Lactobacillus plantarum on the quality of pickled cowpeas, the pH, total acid, amino acid nitrogen, reducing sugar, total sugar and nitrite content were determined during the curing process of different methods, and the texture analysis of fermented cowpeas was detected. The sensory score and gas chromatography-mass spectrometry (GC-MS) was used to assess the flavor components of pickled cowpeas. The results indicated that the pH, total acid, amino acid nitrogen and nitrite content of pure-bred wet pickled cowpeas were lower than those of natural wet fermentation during the fermentation process. The consumption rate of reducing sugar and total sugar was higher than that of natural wet fermentation. After fermentation, the hardness, crispness and sensory scores of pure-bred wet fermented cowpeas were higher than those of natural wet pickled cowpeas. The volatile flavors in pickled cowpeas with different fermentation methods were similar, and the content of esters, acids, and alcohols was higher. Compared with natural wet fermentation, the pure-bred wet fermentation shortened the fermentation cycle of cowpeas, and the content of nitrous acid was significantly reduced which was 0.035 mg/kg at minimum. The pure-bred fermented cowpeas maintained the similar flavor with naturally fermented cowpeas. This research would provide a certain reference value for the quality optimization and flavor composition analysis of pickled cowpeas.
- pickled cowpeas,
- Lactobacillus,
- fermentation,
- quality optimization,
- flavor composition

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References (31)

References

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