Abstract
The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.
Publication Date
8-28-2018
First Page
29
Last Page
32
DOI
10.13652/j.issn.1003-5788.2018.08.007
Recommended Citation
Jun, WAN; Weiwei, CHENG; Xiaolu, SHEN; and Aimin, JIANG
(2018)
"Effect of salt content on physicochemical properties and antioxidant activity during post-fermentation of douche,"
Food and Machinery: Vol. 34:
Iss.
8, Article 7.
DOI: 10.13652/j.issn.1003-5788.2018.08.007
Available at:
https://www.ifoodmm.cn/journal/vol34/iss8/7
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