Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage

This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200–600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lactic acid bacteria count (LAB) of the samples decreased with the increase in pressure, and the yeast count decreased to no detectable levels. Next, compared with the control group (no high-pressure treatment) the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness and chewiness) of the HHP-processed samples, which increased significantly with increasing pressure, while the a* (redness) and b* (yellowness) values decreased slightly. This indicates that HHP processing gave the mustard pickle a harder texture and a brighter white color and appearance. Furthermore, when the mustard pickle was treated with HHP 400 and 600 MPa for 5 min and stored at 25 °C for 60 days, it was found that the APC and LAB counts in the HHP-processed group recovered rapidly and did not differ from those in the control group (the non-HHP treated group) but significantly delayed the growth of yeast, the increase in pH value, and total volatile basic nitrogen (TVBN). The high-throughput sequencing (HTS) analysis revealed that the predominant bacterial genera in the non-HHP-treated mustard pickle were Lactiplantibacillus (74%), Lactilactobacillus (12%), and Levilactobacillus (6%); after 60 days of storage, Companilactobacillus (80%) became dominant. However, after 60 days of storage, Lactiplantibacillus (92%) became dominant in the samples processed at 400 MPa, while Levilactobacillus (52%), Pediococcus (17%), and Lactiplantibacillus (17%) became dominant in the samples processed at 600 MPa. This indicated that the HHP treatment changed the lactic acid bacterial flora of the mustard pickle during the storage period. Overall, it is recommended to treat the mustard pickle with HHP above 400 MPa for 5 min to improve its texture and color and delay the deterioration of quality during storage. Therefore, HHP technology has the potential to be developed as a treatment technique to replace the addition of sulfite.

[1]  O. Arakawa,et al.  Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage , 2022, Journal of Aquatic Food Product Technology.

[2]  Yi-Chen Lee,et al.  Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage , 2022, Food Control.

[3]  Yingying Hu,et al.  The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China. , 2020, Food microbiology.

[4]  Chung-Yi Wang,et al.  High-Pressure Inactivation of Histamine-Forming Bacteria Morganella morganii and Photobacterium phosphoreum. , 2020, Journal of food protection.

[5]  Q. Hou,et al.  Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology. , 2018, Journal of the science of food and agriculture.

[6]  S. Ha,et al.  Effects of high hydrostatic pressure on the inactivation of norovirus and quality of cabbage Kimchi , 2017 .

[7]  Q. Hou,et al.  Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology , 2017 .

[8]  Xiaosong Hu,et al.  Effects of high pressure processing on the quality of pickled radish during refrigerated storage , 2016 .

[9]  C. Jeon,et al.  Microbial succession and metabolite changes during long-term storage of Kimchi. , 2013, Journal of food science.

[10]  William A. Walters,et al.  Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms , 2012, The ISME Journal.

[11]  Y. Hahn,et al.  Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food , 2011, Applied and Environmental Microbiology.

[12]  Xiaosong Hu,et al.  High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage. , 2010, International journal of food microbiology.

[13]  E. Peñas,et al.  High hydrostatic pressure can improve the microbial quality of sauerkraut during storage , 2010 .

[14]  Yu-Ru Huang,et al.  Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning , 2010 .

[15]  Y. Tsai,et al.  Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. , 2009, International journal of food microbiology.

[16]  Alan L. Kelly,et al.  Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage , 2008 .

[17]  F. C. Lavinas,et al.  Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation. , 2008, Journal of food science.

[18]  Ann Van Loey,et al.  Does high pressure processing influence nutritional aspects of plant based food systems , 2008 .

[19]  P. Hsieh,et al.  Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan , 2006 .

[20]  K. Sohn,et al.  Effects of high pressure treatment on the quality and storage of kimchi , 1998 .

[21]  J. Claude Cheftel,et al.  Review : High-pressure, microbial inactivation and food preservation , 1995 .

[22]  C. A. Thompson,et al.  BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP: VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS , 1973 .