Utilization and flavor profile of high quality salt-dried mustard made from mustard pickle wastes
|Keywords:||酸菜;酸菜尾;梅乾菜;廢棄物再利用;罐頭;風味;mustard pickle;mustard pickle wastes;salt-dried mustard;waste reuse;canned food;flavor.||Issue Date:||2008||Abstract:||
Dapi township, Yun-lin County is a famous for mustard pickles production, and mustard pickles wastes are left from removing stems and leaves of mustard pickles after they are graded and packed during the pickling process. These wastes have high salt and acid contents, and if not disposed properly, may cause environmental pollution. Thus it becomes abundantly clear that a beneficial solution to the mustard pickles disposal problem is needed. Therefore, recycle those wastes to produce a kind of salt - dried mustard and steamed belly pork with salt-dried mustard. The steamed belly pork with salt-dried mustard is not only a popular food but also a delicious dish of Hakka people, but it can’t preserve a long period unless we can use the canning technique to solve the preserving problem. As the result, the quality and the microflora of mustard pickle wastes were both safe to produce salt-dried mustard, and whether salt-dried mustard nor canned food of steamed belly pork with salt-dried mustard have similar acceptance to commercial products. Salt-dried mustard has a special character for flavor, in the meanwhile, organic acid can enhance the flavor and sourness of them. Aroma substance and fatty acids also played an important role in their characters, so we analyzed the major organic acid contents and aroma ingredients for salt-dried mustard made from mustard pickle wastes and commercial salt-dried mustard since they contained lactic acid and acetic acid, and also find minor organic acid, such as citric acid, oxalic acid to bring out the tender flavor for salt-dried mustard made from mustard pickle wastes. The fatty acids of salt-dried mustard were consisted of plamitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. Furthermore, we identified the aroma substance as ethyl hexadecanoate, ethyl 9, 12, 15 – octadeoutrienoate, methyl 9, 12, 15 – octadeoutrienoate and so on in salt-dried mustard made from mustard pickle wastes and commercial salt-dried mustard. In conclusion, all of these comounds contribute the special falvor character and sourness to the salt-dried mustard.
|Appears in Collections:||食品科技研究所|
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