The effects of dry-salting and brine-pickling on the physicochemical properties and flavor of spaghetti squash shreds were investigated.The results showed that dry-salting had a positive effect on the contents of tota...The effects of dry-salting and brine-pickling on the physicochemical properties and flavor of spaghetti squash shreds were investigated.The results showed that dry-salting had a positive effect on the contents of total acid,soluble sugars,reducing sugars and Vc of squash shreds compared to brine-pickling,except for the acceleration of water loss.The pH of dry-salted and brine-pickled shreds were 4.65 and 4.83 at day 12,respectively.Additionally,after 12 d of pickling,higher brittleness(34.11%higher)was observed in dry-salted shreds than in brine-pickled shreds,accompanied by higher levels of protopectin(15.31%higher),cellulose(60.71%higher)and lignin(18.75%higher)and lower activities of polygalacturonase(27.58%lower)and cellulase(13.30%lower)as well as a more intact cell structure.Furthermore,this study characterized the shred flavor by using electronic tongue and electronic nose combined with GC-MS analysis,and found that dry-salting resulted in a more pronounced salt and umami taste and a faster development of more intense aroma.These results demonstrate the benefits of dry-salting in pickling spaghetti squash shreds and provide new ideas for developing related pickled products.展开更多
文摘The effects of dry-salting and brine-pickling on the physicochemical properties and flavor of spaghetti squash shreds were investigated.The results showed that dry-salting had a positive effect on the contents of total acid,soluble sugars,reducing sugars and Vc of squash shreds compared to brine-pickling,except for the acceleration of water loss.The pH of dry-salted and brine-pickled shreds were 4.65 and 4.83 at day 12,respectively.Additionally,after 12 d of pickling,higher brittleness(34.11%higher)was observed in dry-salted shreds than in brine-pickled shreds,accompanied by higher levels of protopectin(15.31%higher),cellulose(60.71%higher)and lignin(18.75%higher)and lower activities of polygalacturonase(27.58%lower)and cellulase(13.30%lower)as well as a more intact cell structure.Furthermore,this study characterized the shred flavor by using electronic tongue and electronic nose combined with GC-MS analysis,and found that dry-salting resulted in a more pronounced salt and umami taste and a faster development of more intense aroma.These results demonstrate the benefits of dry-salting in pickling spaghetti squash shreds and provide new ideas for developing related pickled products.
