Pickled nutmeg which is made from the osmotic dehydration process is one of the well-known and a trademark delicacy in Penang, Malaysia. Despite of the high demand from the consumers, the toxicant volatile compound of myristicin that is produced along the making process has become the limitation of the pickled nutmeg consumption. Hence, pre-treatments of different blanching period prior to osmotic dehydration process were suggested to mitigate the issue. Analysis of the texture, myristicin content, and alcohol acyltransferase (AAT) activity were undergone to the fresh (control), pretreated nutmeg pericarp, and post-pretreated pickled nutmeg. The nutmeg samples were prepared and subjected to various blanching period (0, 3, 5, 7, and 9 min) at 100 ℃ in distilled water, followed by immersing the samples into sodium metabisulfite/citric acid (SMB/CA) solution for 30 min. Then, the pretreated nutmeg pericarp underwent the osmotic dehydration process by using food grade sodium chloride. The increase in blanching period resulted in the reduction of texture hardness, myristicin content, and AAT activity of the pretreated nutmeg pericarp compared to the control. In overall, 7 min blanching period was preferable, as the myristicin level in nutmeg sample could not be detected and the AAT activity was at its lowest level.

通过渗透脱水过程制成的腌制肉豆蔻是马来西亚槟城著名的商标美食之一。尽管消费者有很高的需求，但在制造过程中产生的肉豆蔻毒素有毒挥发性化合物已成为腌制肉豆蔻消费的限制。因此，建议在渗透脱水过程之前对不同的烫漂期进行预处理以减轻这一问题。对新鲜（对照），预处理的肉豆蔻果皮和后腌制的肉豆蔻进行质地，肉豆蔻苷含量和醇酰基转移酶（AAT）活性的分析。准备肉豆蔻样品，并在蒸馏水中于100℃下进行各种烫漂时间（0、3、5、7和9分钟），然后将样品浸入焦亚硫酸钠/柠檬酸（SMB / CA）溶液中30分钟。然后，预处理的肉豆蔻果皮通过使用食品级氯化钠进行渗透脱水过程。与对照相比，漂白期的增加导致预处理的肉豆蔻果皮的质地硬度，肉豆蔻苷含量和AAT活性降低。总的来说，最好是7分钟的漂白时间，因为肉豆蔻样品中的肉豆蔻酸水平无法检测到，而AAT活性处于最低水平。与对照相比，预处理的肉豆蔻果皮的AAT和AAT活性。总的来说，最好是7分钟的漂白时间，因为肉豆蔻样品中的肉豆蔻酸水平无法检测到，而AAT活性处于最低水平。与对照相比，预处理的肉豆蔻果皮的AAT和AAT活性。总的来说，最好是7分钟的漂白期，因为肉豆蔻样品中的肉豆蔻酸水平无法检测到，而AAT活性处于最低水平。