The cause on the abnormal accumulation on nitrite in pickles of Chinese cabbage (Brassica pekinesis Rupr.)
2001
Hashimoto, T. (Ibaraki-ken. Industrial Technology Center (Japan))
Nitrite in pickled-vegetable was formed from nitrate with microbial action during fermentation, but this nitrite gradually disappeared following lactic acid fermentation. Though sometimes it was observed that high concentration of nitrite(more than 100 mg/l) was kept for a long time. The cause on the abnormal accumulation of nitrite in pickles of chinese cabbage (Brassica pekinesis Rupr.) as the raw material was investigated. Several characteristics were observed on the quality of the chinese cabbage leading abnormal accumulation of nitrite as followings : (1) The level of coliform bacteria count is higher than that of normal vegetables. (2) The content of soluble nitrogen compounds is higher than that of normal vegetables. (3) The strength of buffer action is higher than that of normal vegetables. It was suggested for cause of abnormal accumulation of nitrite that the nitrate reductable coliform bacteria was alive for a long time because of holding pH value by high-buffer action and the change of microflora was delayed. The addition of lactic acid bacteria as a startar was effective to repress the abnormal accumulation of nitrite in pickles of chinese cabbage.
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