Résumé
ObjectiveTo explore the effect of mint juice on the nitrite content in pickled cabbage， and to determine the best concentration of mint juice through comprehensive sensory evaluation. MethodsThe control variates method was used to conduct this single factor experiment. The pickled cabbage processing was divided into five groups， one control group CK， and four experimental groups， Lp100， Lp80， Lp60， Lp40， respectively. The data were analyzed by using test of normality， homogeneity of variance test， ANOVA and multiple comparisons. ResultsThe content of nitrite in the experimental group with mint juice was much lower than that in the control group. During each day， as the concentration of mint juice increased， the removal efficiency also increased and the nitrite content in pickled cabbage decreased， too. When the concentration of mint juice was 100%， the nitrite content in pickled cabbage remained the lowest during 1-5 days of fermentation. On the fifth day of fermentation， the removal efficiency of nitrite in pickled cabbage by mint juice with 100% concentration reached the highest （49.55%）. Adding 60% mint juice to pickled cabbage showed the highest score of 92 in sensory evaluation. ConclusionMint juice can reduce the nitrite content in pickled cabbage and make pickled cabbage a better flavor. Result indicates that 60% mint juice is the best concentration for a comprehensive effect.
Résumé
This study was carried out between July-September, 2017 at Food and Industrial Microbiology Laboratory, University of Port Harcourt, Port Harcourt Nigeria. 1 %, 3 % and 5 % citric acid were separately added to brine solution containing pickled African walnut inside three glass jars, and sterilised. Similarly, 1 %, 3 % and 5 % lactic acid was added to already sterilised pickled African walnut mixed with brine solution. Pickled African walnut without preservative was the control sample. The entire setup was stored for 6 Wks at room temperature (28±2°C). At 1 Wk interval, pH of the samples was monitored. Proximate composition and antinutrients in freshly cooked African walnut (FCAW) and pickle from each glass jar were determined using standard methods after 6 Wks storage period and sensory characteristics by 9 point Hedonic scale. The antinutrients, fibre, ash and carbohydrate content of FCAW were higher than that of pickled samples after 6 weeks storage period. The protein content of the pickles ranged between 24.12-25.20 %, ash 2.88-3.22 %, moisture 31.55-33.33 %, fat 28.30-29.24 %, fibre 0.90-1.21 % and carbohydrate 10.08-10.49 %. All the parameters evaluated showed significant differences (P = .05) among the samples. Very strong correlation exist between the proximate composition of the pickles preserved with same concentration of citric and lactic acid but level of antinutrients and sensory evaluation scores of the pickles exhibited weaker correlations with few exceptions. During storage, pH of FCAW steadily increased from 5.6-7.0 but that of pickled samples which ranged between1.8-4.0 decreased. The pickles met U.S. Code of Federal Regulations (21 CFR Part 114) which stipulate that acetic acid added to food products must maintain its pH at 4.6 or below. Sensory evaluation revealed that pickled African walnut preserved with 5 % lactic acid was most preferred. Pickled African walnut preserved with citric and lactic acid is well acceptable to consumers. The preservatives slightly affected its nutritional composition, reduced its pH and level of antinutrients.
Résumé
ABSTRACT: The effects of sun-drying, air-drying and pickling processes on phenol and capsaicinoid contents, and free radical-scavenging activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid (ABTS)] in Anaheim (red) and Jalapeño peppers were evaluated. Sun-drying process in Anaheim pepper caused the highest phenols retention (100%), and the free radical-scavenging activity (100%) when compared with air-drying (80%). Pickling process in Jalapeño pepper caused a moderate reduction on the phenol content (24%) and the radical-scavenging activity by DPPH (35%). Processes studied did not cause variations in the capsaicinoid fractions neither in its radical-scavenging activity. Results suggested that dried and pickled peppers are a good source of phenolics and capsaicinoids with antioxidant activity.
RESUMO: Os efeitos dos processos de secagem ao sol, secagem ao ar e conserva sobre o conteúdo dos fenóis e capsaicinoides, assim como a atividade de eliminação de radicais livres [2,2-difenil-1-picrilhidrazilo (DPPH), e ácido 2, 2'-azino-bis 3-etilbenztiazolino-6-sulfónico ABTS)] em pimentas Anaheim (vermelho) e Jalapeño foram avaliados. A secagem ao sol mostrou maior retenção de fenóis (100%) e atividade de eliminação dos radicais livres (100%) quando foi comparada com a secagem ao ar (80%). O processo de conserva mostrou uma redução moderada no teor de fenóis (24%) e na capacidade de remoção de radicais (35%). Os processos estudados não causaram alterações nas frações capsaicinoides nem na seu atividade de eliminação de radicais. Os resultados sugerem que as pimentas secas e em conserva são uma boa fonte de fenóis e capsaicinoides com atividade antioxidante.