Effect of pH on Nitrite Reduction of Pickled Chinese Cabbage

Author

Wang, Chang-Lu ; Ma, Yan-yan ; Chen, Mian-Hua ; Wang, Yu-Rong ; Lei, Shi ; Li, Feng-juan ; Liu, Da-wei

Author_Institution

Key Lab. of Food Nutrition & Safety, Tianjin Univ. of Sci. & Technol., Tianjin, China

fYear

2010

fDate

18-20 June 2010

Firstpage

1

Lastpage

4

Abstract

The pickled Chinese cabbage is one of the traditional fermented vegetables in China. In this article, the spontaneous and Lactic acid bacteria(LAB) inoculated fermentation methods were compared. The nitrite peak came forth at the middle stage of natural fermentation, but did not appear at the LAB starter fermentation. The pickled Chinese cabbage with natural and inoculated processing was safe, as no nitrite was monitored at the end of the fermentation. The acid milieu was meritorious in eradicating the cumulated nitrite in pickled Chinese cabbage.

Keywords

agricultural products; fermentation; food preservation; food processing industry; food products; China; fermented vegetable; inoculated processing; lactic acid bacteria inoculated fermentation; natural fermentation; nitrite reduction; pickled Chinese cabbage; Biochemistry; Biotechnology; Blood; Condition monitoring; Containers; Educational technology; Food technology; Microorganisms; Polyethylene; Raw materials;

fLanguage

English

Publisher

ieee

Conference_Titel

Bioinformatics and Biomedical Engineering (iCBBE), 2010 4th International Conference on

Conference_Location

Chengdu

ISSN

2151-7614

Print_ISBN

978-1-4244-4712-1

Electronic_ISBN

2151-7614

Type

conf

DOI

10.1109/ICBBE.2010.5515295

Filename

5515295