Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles
文献类型： 外文期刊
作者： Ge, Lihong 1 ; Lai, Haimei 2 ; Huang, Yuli 1 ; Wang, Yali 2 ; Li, Yanshu 1 ; Zhu, Shiyu 1 ; Shi, Qiao 3 ; Li, Huajia 2 ; Zhu, Yongqing 2 ; Zhao, Nan 2 ;
作者机构： 1.Sichuan Normal Univ, Coll Life Sci, Chengdu, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
3.Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming, Yunnan, Peoples R China
关键词： Fermented vegetable; Texture; Package-swelling; Package type; Pectinolysis; Microbial invasion; Sugar profile; Organic acid profile
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2021 年 365 卷
页码：
收录情况： SCI
摘要： The present study aimed to investigate the effect of initial vacuum package (VP), air package (AP) and salt -solution package (NP) on texture softening and package-swelling of Paocai by comparing the changes in phys-icochemical properties, pectinolysis, microstructure, microbial profile, as well as sugar and organic acid profiles during storage. Results showed that, when compared with AP and NP, with suppressive microbial invasion and less total pectinase activity, VP could retain more soluble pectin and induce more compact microstructure of Paocai, leading to higher hardness of Paocai during storage. As for package-swelling, VP mitigated gas-production in package by changing the microbial composition and metabolic patterns of sugar and organic acid in Paocai, especially targeted regulating the abundance of genus Kazachstania. This study provided a perspective for appropriate packaging technology to control the pectinase activity as well as cell-invading and gas-producing microorganisms for manufacturing fermented vegetable with better texture and non-package-swelling.
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