Improving Cowpea Pickle Quality with Fermentation-Promoting Peptides
Author Information
Author(s): Chen Yangyang, Gong Huiyu, Wang Junwei, Liu Tongxun, Zhao Mouming, Zhao Qiangzhong, Gomez-Zavaglia Andrea
Primary Institution: School of Food Science and Engineering, South China University of Technology
Hypothesis
The study investigates whether fermentation-promoting peptides (FPPs) can enhance the quality of cowpea pickles during fermentation and storage.
Conclusion
Fermentation-promoting peptides significantly improved the quality, safety, and sensory appeal of cowpea pickles by enhancing fermentation, reducing nitrite levels, and preserving antioxidants.
Supporting Evidence
- FPPs accelerated fermentation by stimulating lactic acid bacteria activity.
- FPPs reduced nitrite accumulation significantly compared to the control group.
- Antioxidant retention was improved, with ascorbic acid degradation reduced by 30%.
- Texture analysis showed better hardness preservation in the FPP group.
- Sensory evaluations indicated superior flavor, texture, and appearance in the FPP group.
Takeaway
Adding special peptides to cowpea pickles helps them taste better and stay fresh longer by making the fermentation process faster and safer.
Methodology
The study involved adding fermentation-promoting peptides to cowpea pickles and measuring their effects on pH, acidity, nitrite levels, antioxidant retention, and sensory qualities during fermentation and storage.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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