腌制加工对麻竹笋质构和微观结构及色泽的影响

为了评价腌制加工对麻竹笋食用品质的影响，以大叶麻竹笋为实验原料，研究麻竹笋的质构、微观结构和色泽等在腌制加工前后的变化，并比较不同腌制食盐质量浓度之间的差异。结果表明：腌制加工以后麻竹笋的硬度、凝聚性、咀嚼性等质构特性显著下降，不同腌制食盐质量浓度对硬度有显著影响，而对凝聚性和咀嚼性的影响不显著。通过扫描电镜观察发现，麻竹笋在腌制加工以后，细胞壁呈现出明显的皱缩，细胞间隙增大，部分薄壁组织细胞出现破损。与鲜样相比，腌制加工后麻竹笋的亮度L*降低，黄色度b*升高，总色差ΔE＞2，说明腌制加工前后麻竹笋的色泽变化差异较大，可以从视觉上比较容易分辨。

Effects of Pickling on the Texture,Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)

The texture, microstructure and color of bamboo shoots (Dendrocalamus latiflorus) after pickling with different
salt concentrations were investigated and compared with those of the unprocessed one in order to evaluate the effect
of pickling on the edible quality of bamboo shoots. The results showed that textural characteristics such as hardness,
cohesiveness and chewiness decreased obviously after pickling process. Meanwhile, different salt concentrations
significantly influenced hardness whereas their effect on cohesiveness and chewiness were not obvious. The scanning
electron microscope images of bamboo shoots revealed that the parenchyma cells obviously shrank and cell gap increased,
and parts of parenchyma cells were damaged after pickling process. In addition, compared to those of fresh bamboo
shoots, the lightness degree of pickled bamboo shoots decreased whereas yellowness degree increased, and the total color
differences significantly changed. The research results may provide a reference for industrial production and eating quality
control of pickled bamboo shoots.