Abstract
[Objective] To further control the quality of leaf mustard (Brassica juncea var. foliosa ) during low -salt brining pretreatment. [Methods] The effects of different low -salt concentrations (3%, 5%, and 8%) and brining durations (0~72 h) on mass transfer kinetics, total bacterial count, color, bitterness, texture, and water distribution during the brining process of leaf mustard were investigated. [Results] Increasing the salt concentration significantly intensified mass loss, water loss, and salt uptake in leaf mustard, and the increments increased with higher salt concentrations. Furthermore, the Peleg model accurately described the mass transfer kinetics during the low -salt brining pretreatment of leaf mustard (R2 ≥ 0.95). Based on its parameters, the mass transfer rates and variations of mass, water, and salt could be quantified, and the key onset point of the plateau phase during the low -salt brining pretreatment could be effectively predicted. Reducing the salt concentration significantly slowed the decrease in brightness (by 5%) and reduced mass loss (by 7.6%). However, excessively low salt concentration (3%) increased the total bacterial count and water mobility, and significantly delayed the onset time of the plateau phase for hardness and bitterness. [Conclusion] Brining at 5% salinity for 10.6 h effectively maintained the sensory and textural quality of leaf mustard and provided good antibacterial effects.
Publication Date
11-3-2026
First Page
45
Last Page
53
DOI
10.13652/j.spjx.1003.5788.2025.80838
Recommended Citation
Kun, Huang; Rui, Zhang; Yin, Zhang; Zhongliang, Fang; Hao, Chen; and Dan, Zhao
(2026)
"Mass transfer kinetics and quality impact in pickled leaf mustard under low-salt pretreatment,"
Food and Machinery: Vol. 42:
Iss.
10, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2025.80838
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/6
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