Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai. (March 2023)

• Record Type: Journal Article
• Authors: Xing, Yage; Yi, Rumeng; Yue, Tianyi; Bi, Xiufang; Wu, Lin; Pan, Hongjie; Liu, Xiaocui; Che, Zhenming
• Is Part Of: Food research international. Volume 165(2023)
• Publication Date: 2023-03
• Subjects: Dense phase carbon dioxide -- New-paocai -- Texture -- Flavor -- Quality; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112431
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A new-paocai was innovatively prepared and DPCD was applied in infiltration stage. Optimal DPCD treatment for new-paocai (25 MPa, 40 °C, 40 min). DPCD treatment had minimal impacts on texture, nitrite, pH, total acid, organic acid and retained better quality. Abstract: This study investigated the effect of dense phase carbon dioxide (DPCD) treatment on the organoleptic properties of new-paocai. Optimal DPCD treatment (25 MPa/40 °C/40 min) was determined by conducting single-factor and orthogonal experiments with the sensory, bactericidal, and electronic eye evaluations. DPCD treatment (25 MPa/40 °C/40 min) did not significantly affect the nitrite, pH, total acid, and organic acid of the new-paocai brine, and the texture of the radish slices did not display substantial changes. Gas chromatography-mass spectrometry (GC–MS) was employed to characterize the new-paocai brine flavor, revealing 63 and 60 respective flavor compounds with and without DPCD treatment. In addition, DPCD treatment significantly reduced the total organic volatile compound content in the paocai from 48.182 μg/mL to 35.952 μg/mL, DPCD has a great influence on volatile flavor substances. The electronic nose (E-nose) effectively distinguished the flavor differences in the new-paocai brine with and without DPCD treatment. This study combined new food processing technology with traditional food production, could provide a new idea for pickle production technology.