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Article Abstract
This study investigates the factors affecting browning and texture deterioration in cowpea pickles over 12 months of storage. The quality changes during storage were categorized into three phases: 0-3, 4-6, and 7-12 months, with rapid texture deterioration observed in the 0-6 months. The Maillard reaction was identified as the primary mechanism involved in driving browning with a determination coefficient of 1.245, and the highest impact between 4 and 12 months. Additionally, ascorbic acid degradation was also a significant contributor to browning during the 0-4 months, with its content sharply decreasing from 0.16 mg/g to 0.05 mg/g. Protopectin hydrolysis primarily caused texture loss, especially during 0-6 months. The interaction between phenolics and pectin also influenced texture. These findings offer a theoretical framework for understanding the complex interplay of chemical and structural changes during storage, providing insights into managing browning and texture loss in cowpea pickles.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145445 | DOI Listing |
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