版权说明 操作指南
首页 > 成果 > 详情

Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus

认领
导出
Link by DOI
反馈
分享
QQ微信 微博
成果类型:
期刊论文
作者:
Zhang, Sijie;Li, Congcong;Wu, Junling;Peng, Simin;Mao, Haifeng;...
通讯作者:
Wu, W.;Liao, L.
作者机构:
[Wu, Junling; Zhang, Sijie; Li, Congcong; Wu, Weiguo; Liao, Luyan; Peng, Simin] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
[Mao, Haifeng] Food & Strateg Res & Design Inst Hunan Prov, Changsha 410008, Peoples R China.
通讯机构:
[Weiguo Wu; Luyan Liao] A
Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
语种:
英文
关键词:
pickled Brassica napus;fermentation salt concentration;free amino acids;volatile flavor components
期刊:
Fermentation
ISSN:
2311-5637
年:
2023
卷:
9
期:
3
页码:
275-
基金类别:
Conceptualization, S.Z., W.W. and L.L.; Data curation and formal analysis, S.Z., C.L., J.W. and S.P.; Funding acquisition, H.M., W.W. and L.L.; Investigation and methodology, S.Z. and C.L.; Project administration and resources, W.W. and L.L.; Software, S.Z., C.L., J.W. and S.P.; Supervision and validation, W.W. and L.L.; Visualization, S.Z. and C.L.; Writing—original draft, S.Z.; Writing—review & editing, L.L. All authors have read and agreed to the published version of the manuscript. This study had the support of the Department of Agriculture and Rural Affairs of Hunan Province; we also acknowledge financial support from Department of Agriculture and Rural Affairs of Hunan Province. The authors also acknowledge the support from the Scientific Research Innovation Program of Hunan (CX20190507), Natural Science Foundation of Hunan Province (2019JJ50262), and the Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development.
机构署名:
本校为第一机构
院系归属:
食品科学技术学院
摘要:
This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samples were prepared, and the physicochemical parameters, free amino acids (FAAs), and the volatile flavor components (VFCs) were analyzed after fermentation. Results showed that some antioxidants, FAAs, and VFCs underwent dynamic changes during fermentation. Nitrite increased with an increase in the salt concentration used for fermentation. Pickled B...

反馈

验证码:
看不清楚,换一个
确定
取消

成果认领

标题:
用户 作者 通讯作者
请选择
请选择
确定
取消

提示

该栏目需要登录且有访问权限才可以访问

如果您有访问权限,请直接 登录访问

如果您没有访问权限,请联系管理员申请开通

管理员联系邮箱:yun@hnwdkj.com