Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57622 10.21603/2074-9414-2023-1-2420 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids Химический состав и микробиологические показатели квашеной капусты, приготовленной из разных гибридов https://orcid.org/0000-0002-3165-7238 Янченко Елена Валерьевна Yanchenko Elena V. elena_0881@mail.ru https://orcid.org/0000-0003-4051-1828 Волкова Галина Сергеевна Volkova Galina S. Куксова Елена Владимировна Kuksova Elena V. https://orcid.org/0000-0002-2435-0377 Вирченко Иван Иванович Virchenko Ivan I. https://orcid.org/0000-0002-1031-9459 Янченко Алексей Владимирович Yanchenko Aleksey V. https://orcid.org/0000-0002-1660-2634 Серба Елена Михайловна Serba Elena M. serbae@mail.ru https://orcid.org/0000-0001-7326-2157 Иванова Мария Ивановна Ivanova Maria I. Всероссийский научно-исследовательский институт овощеводства Верея Россия All-Russian Scientific Research Institute of Vegetable Growing Vereya Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт овощеводства Верея Россия All-Russian Scientific Research Institute of Vegetable Growing Vereya Russian Federation Всероссийский научно-исследовательский институт овощеводства Верея Россия All-Russian Scientific Research Institute of Vegetable Growing Vereya Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт овощеводства Верея Россия All-Russian Scientific Research Institute of Vegetable Growing Vereya Russian Federation 27 03 2023 27 03 2023 53 1 131 139 18 04 2022 05 07 2022 https://fptt.ru/en/issues/21374/21410/

Ферментированные продукты отличаются увеличенным сроком хранения и повышенной питательной ценностью. Для получения квашеной продукции высокого качества, в том числе капусты, определяющую роль играет исходное сырье. Однако не каждый сорт капусты пригоден для переработки. Цель данной работы – охарактеризовать пригодность современных гибридов капусты белокочанной к естественной ферментации по микробиологическим показателям и нативному содержанию сахаров после 4-х месячного хранения кочанов. Объектами исследования являлись кочаны 12 гибридов капусты белокочанной отечественной селекции и образцы квашеной продукции из них. Опытные партии кочанов хранили 4 месяца при температуре –1–0 °С в стационарном хранилище. Ферментацию капусты проводили при температуре около 21 °C. Успешное брожение определяли по конечному рН ниже 3,6. Содержание сахаров и титруемую кислотность определяли стандартными методами. Для установления количества микроорганизмов применяли метод предельных разведений. Микробиологический посев осуществляли по стандартной методике. Наибольшее содержание суммы сахаров до ферментации отмечено у очень позднеспелых гибридов Престиж F1 (5,92 %), Герцогиня F1 (5,82 %) и Идиллия F1 (5,28 %), а также у позднеспелого Атлант F1 (5,49 %). Больше всего сахаров осталось в квашеной капусте у гибридов Престиж F1 (4,78 %), Континент F1 (4,30 %) и Герцогиня F1 (4,07 %). Массовая доля титруемых кислот в расчете на молочную кислоту в среднем по всем исследуемым образцам составила 1,04 %. Выявили различия в химическом составе квашеной капусты в зависимости от гибрида и количества микроорганизмов, присутствующих при брожении. В процессе квашения достигнут высокий уровень содержания молочнокислых бактерий – до 8,17×107 КОЕ/см3 (для гибрида Северянка F1). Микробиологический анализ образцов выявил стабильность в отношении нежелательной микрофлоры квашеной продукции – дрожжей и плесеней. Исследования показали, что все испытанные отечественные гибриды капусты белокочанной пригодны для квашения даже после 4-х месяцев хранения. Для их ферментации и получения продукта с выраженными традиционными органолептическими свойствами достаточно собственной молочнокислой микрофлоры.

Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage. The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar content and titratable acidity were measured by standard methods. The method of limiting dilutions was applied to determine the microbial count. The microbiological seeding process followed standard procedures. The highest content of total sugars before fermentation belonged to the late-ripening hybrids Prestizh F1 (5.92%), Gertsoginya F1 (5.82%), and Idillia F1 (5.28%), as well as to the late-ripening Atlant F1 (5.49%). The greatest sugar content was registered in Prestizh F1 (4.78%), Kontinent F1 (4.30%), and Gertsoginya F1 (4.07%). The mass fraction of titratable acids in terms of lactic acid averaged 1.04% for all the samples. The difference in the chemical composition depended on the hybrid and microbial count during fermentation. The lactic acid bacteria content was as high as 8.17×107 CFU/cm3 in Severyanka F1. All the samples were resistant to undesirable microflora, i.e., yeasts and molds. All the cabbage hybrids were suitable for fermentation even after four months of storage. Their own lactic microflora was sufficient for fermentation and traditional sensory properties.

 Капуста белокочанная качество ферментация сахара молочнокислые бактерии микробиологические показатели пищевая ценность White cabbage quality fermentation sugars lactic acid bacteria microbiological parameters nutritional value Работа выполнена на базе Всероссийского научно-исследовательского института овощеводства – филиала ФГБНУ «Федеральный научный центр овощеводства» (ВНИИО – филиал ФГБНУ ФНЦО) в рамках государственного задания по НИР FNRN-2019-0069 «Изучить эффективность действия минеральной и органической систем удобрения на урожайность, качество и сохраняемость различных сортов и гибридов нового поколения капусты белокочанной и цветной, моркови и свеклы столовой на аллювиальной луговой почве Нечерноземной зоны». The research was performed on the premises of the All-Russian Scientific Research Institute of Vegetable Growing, branch of the Federal Scientific Vegetable Center, as part of research no. FNRN-2019-0069 “Effect of mineral and organic fertilizers on the yield, quality, and storage of new-generation varieties and hybrids of white cabbage, cauliflower, carrot, and beet grown in alluvial meadow non-chernozem soil”.

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