泡辣椒发酵过程中质构劣化规律及其影响因素研究

该研究考察了泡辣椒在发酵过程中质构、微生物数量、理化特性的变化规律，并在此基础上，进一步采用皮尔逊相关性分析法探讨微生物数量、理化特性与产品质构之间的相关性。结果表明，泡辣椒发酵过程中硬度和咀嚼性下降，脆度上升。在发酵前2天，乳酸菌及真菌迅速增殖，pH值迅速下降，总果胶酶活力升高；发酵2 d后，乳酸菌数量、pH值趋于稳定，真菌逐渐消失，总果胶酶活力迅速下降后趋于稳定。在酸和盐的共同作用下，泡辣椒释放自由水，水分含量降低，同时部分自由水逐渐转化为不易移动水，导致产品水分活度（Aw）下降。相关性分析结果表明，泡辣椒硬度、脆度和咀嚼性质构指标的变化主要与总果胶酶活力、水分含量及水分存在状态显著相关。

Texture change of pickled pepper during fermentation and its influence factors

The changes of texture,microorganism count and physicochemical properties of pickled pepper were determined during the fermentation.On this basis,the correlation between microorganism count,physicochemical properties and texture of pickled pepper was studied by Pearson's correlation analysis.The results showed that the hardness and chewiness of pickled pepper declined during fermentation,while the crispness increased.In the 2 d before fermentation,the counts of lactic acid bacteria and fungi increased rapidly,the pH declined rapidly,and total pectinase activity increased.After 2 d of fermentation,the count of lactic acid bacteria and pH remained stable,fungi diminished gradually,and total pectinase activity decreased rapidly and then remained stable.Under the combined action of acid and salt,the free water was released from pickled pepper,and a part of free water transformed into immobilized water,leading to decline in water content and water activity(Aw)of pickled pepper.The Pearson'correlation analysis results indicated that the changes of texture indexes of pickled pepper including hardness,crispness and chewiness were significantly correlated with total pectinase activity,water content and status.