不同发酵方式对马铃薯泡菜理化指标的影响及感官评价

Effects of Different Fermentation Methods on the Physicochemical Properties and Sensory Evaluation of Potato Kimchi

摘要

马铃薯泡菜作为食品领域一种新型发酵食品，具有较高的开发潜力。为了探究不同发酵方式对马铃薯泡菜品质的影响，以马铃薯品种‘中薯2号’和‘希森7号’为材料，设置‘中薯2号’自然发酵（Z）和接种发酵（ZJ），‘希森7号’自然发酵（X）和接种发酵（XJ）4个处理，分析发酵过程中pH、总酸含量、还原糖含量、维生素C含量变化并结合感官评价，比较2种发酵方式的差异。在6 d发酵期内，所有泡菜样品pH均持续下降（3.92~4.87），总酸含量逐渐增加（2.15~6.71 g/kg），还原糖和维生素C含量呈下降趋势，其中发酵初期（0~3 d）接种发酵处理（ZJ）维生素C损失速度低于自然发酵处理（Z）。感官评价表明，自然发酵处理在形态、色泽和口感上评分更高，但酸甜度和香气评分较低，接种发酵处理（J）综合评分更优，其中，ZJ处理综合评分最高。因此，自然发酵能更好地保留马铃薯泡菜的传统特征，而接种发酵可以提升风味稳定性。

Abstract

Potato kimchi, as a novel fermented food product, possesses significant development potential. To investigate the effects of different fermentation methods on the quality of potato kimchi, this study utilized two potato cultivars, 'Zhongshu 2' and 'Xisen 7', as test materials. Four treatments were established: natural fermentation of 'Zhongshu 2' (Z), inoculated fermentation of 'Zhongshu 2' (ZJ), natural fermentation of 'Xisen 7' (X) and inoculated fermentation of 'Xisen 7' (XJ). Changes in pH, total acidity, reducing sugar content and vitamin C content during fermentation were analyzed, combined with sensory evaluation to compare differences between the two fermentation methods. During the 6-day fermentation period, the pH of all kimchi samples continuously decreased (ranging from 3.92 to 4.87), while the total acidity gradually increased (from 2.15 to 6.71 g/kg). Reducing sugar and vitamin C contents both showed a downward trend. Notably, in the early stage of fermentation (0-3 days), the inoculated fermentation treatment (ZJ) exhibited a slower loss of vitamin C compared to the natural fermentation (Z). Sensory evaluation indicated that the natural fermentation groups scored higher in appearance, color, and taste, but lower in acidity and sweetness, and aroma. The inoculated fermentation treatment (J) had a more favorable comprehensive score, with the ZJ treatment achieving the highest comprehensive score. Therefore, natural fermentation could better preserve the traditional characteristics of potato kimchi, while inoculated fermentation could enhance flavor stability.

关键词

马铃薯泡菜 / 自然发酵 / 接种发酵 / 理化指标 / 感官评价

Key words

potato kimchi / natural fermentation / inoculated fermentation / physicochemical property / sensory evaluation

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基金资助

宜宾学院高层次人才启航项目(2023QH23)

固态发酵资源利用四川省重点实验室开放课题(2023GTZD07)

固态发酵资源利用四川省重点实验室开放课题(412-2024GTYY06)

宜宾市科技计划专项项目(2022NY028)