Attempt to investigate the effect of magnesium ions supplement on the changes in the levels of nitrates and nitrites in some selected soured vegetables
1993
Herod-Leszczynska, T. (Akademia Rolnicza, Krakow (Poland). Katedra Zywienia Czlowieka) | Miedzobrodzka, A.
As experimental material was used: white and red headed cabbage, red beets and some vegetable in the soured form. A supplement of magnesium ions to the incubation mixture containing raw white cabbage resulted in an increased activity of the studied enzyme by 17.0-34.8 percent and was significant in all magnesium ions concentrations used. The introduction of adequate amounts of magnesium chloride to soured vegetable production resulted also in a significant decrease in the nitrate and nitrite levels. An organoleptic evaluation of soured vegetables was made by a traditional method and by using a supplement high quality, although the smell of white cabbage and "beet acid" has however, significantly deteriorated
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