Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process

Abstract

SummaryTexture qualities and pectin characteristics in fermented minced pepper (FMP) prepared by natural fermentation (NF) and inoculated fermentation (IF) were analysed during fermentation. The results showed variation in texture qualities and pectin characteristics was similar during NF and IF process. The hardness, cell wall material, sodium carbonate‐soluble pectin (SSP) and chelate‐soluble pectin (CSP) content, and CSP esterification degree decreased, while water‐soluble pectin (WSP) content significantly (P < 0.05) increased after fermentation. The rhamnose (Rha) molar ratio in three pectins increased, but arabinose (Ara) and galactose (Gal) molar ratios in most pectins decreased after fermentation. Changes in Ara/Gal and (Gal + Ara)/Rha ratios represented the backbone and branched chains of rhamnogalacturonan‐I in three pectins depolymerised during fermentation. The decrease of molecular weight (Mw) in CSP was more obvious than that in WSP and SSP, and it was extensively depolymerised into low‐Mw pectin after fermentation. Pearson's correlation analysis showed FMP hardness was extremely (P < 0.01) positively correlated with CSP content and significantly (P < 0.05) positively correlated with SSP content and CSP Mw. Hence, CSP was the main pectin to affect texture compared with WSP and SSP, and its characteristics played a crucial role for regulating FMP texture during NF and IF process.