Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled chinese cabbage
2009
JI, FENG-DI | JI, BAO-PING | Li, Bo | Lu, Fei
The effect of fermentation on nitrate, nitrite and organic acid contents in pickled Chinese cabbage and brine was researched. The nitrate content in pickled Chinese cabbage decreased from 1,303.5 and 1,380.5 mg/kg to 245.7 and 354.9 mg/kg, respectively, during the natural and inoculated fermentation. The peak content of nitrite was formed in pickled vegetables and brine during the natural fermentation. The nitrite was at a low level in pickled Chinese cabbage and brine during the inoculated fermentation. During the 7-day natural fermentation, lactic acid increased from 22.4 to 3,117.3 mg/kg, acetic acid increased from 32.9 to 254.6 mg/kg and citric acid increased from 8.3 to 255.8 mg/kg, and the responding results were 27.9 to 3,559.9 mg/kg, 40.5 to 572.1 mg/kg and 13.4 to 268.0 mg/kg, respectively, during the inoculated fermentation. When the pH of the brine was lower than 4.5, the peak content of nitrite gradually decreased. Pickle is a traditional Chinese fermented vegetable product. It has been widely consumed in China for many centuries. In many families, the homemade pickle is popular. There are also hundreds of industrial pickle-processing factories. It is necessary to focus on the quality of the pickle. The research presented in this paper showed that during the pickle processing, the peak content of nitrite that formed far exceeded the limit value of the nitrite content recommended by the World Health Organization. This research can be a guide for pickle processing both in families and in factories.
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