Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

Abstract

Northeast sauerkraut is widely consumed in north China in which organic acids have an important effect on its quality; while, northeast sauerkraut contains much sodium, which plays a key role in the fermentation of sauerkraut, it is not a benefit for health. Also, the aim of this study was to evaluate the effect of different proportions KCl replacement of NaCl on fermentation kinetics, organic acids, and sensory quality of northeast sauerkraut during the fermentation. The proportion of KCl had a significant impact on the fermentation kinetics, especially for kinetic parameters such as titratable acid (TTA) and reducing sugar (RS). The content of malic acid, acetic acid, lactic acid, and succinic acid in different treatments showed significant differences (p < .05). Meanwhile, the number of lactic acid bacteria (LAB) were also affected by KCl. According to quality descriptive analysis (QDA), the substitution ratio of KCl was no more than 50% to avoid the unacceptable taste and low overall liking. Practical applications The substitution ratio of KCl had an impact on the kinetics of sauerkraut fermentation, as well as the constituents of organic acids and sensory parameters of sauerkraut. Our study results will help to deepen the understanding of the influence of the KCl in sauerkraut production which provides some guidance in the production of sodium-reduction fermented vegetables.