Effect of the change of nitrite content in natural fermentation on the edible security of Chinese sauerkraut

被引：7
|
作者：
Du, Shu [1 ]
Wu, Junrui [1 ]
Sun, Xin [1 ]
Yue, Xiqing [1 ]
机构：
[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China
来源：
ADVANCES IN ENVIRONMENTAL TECHNOLOGIES, PTS 1-6 | 2013年 / 726-731卷
关键词：
Chinese sauerkraut; natural fermentation; nitrite content; edible security;
D O I：
10.4028/www.scientific.net/AMR.726-731.859
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
During the course of fermentation of Chinese sauerkraut, it would produce nitrite. However, the presence of nitrite made Chinese sauerkraut cause edible security problem. In this study, the change regularity of nitrite during natural fermentation was analysed, and the best edible time was determined. The results showed that content of nitrite was increased in the early stage of fermentation, after reaching to a peaking content, it reduced significantly to a low level, and then it changed little at the mature stage. That is to say, it could guarantee the edible security when Chinese sauerkraut matured.
引用
收藏
页码：859 / 862
页数：4
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