Study on Control of Nitrite Formation in the Process Pickling of Potherb Mustard

Abstract

Abstract: Nitrite isConsidered considered harmful to people’s health .In this paper the forming of nitrite in the process of pickling of potherb mustard has been studied in detail. Through experiments the relations between the forming of nitrite and several external factors have been found. The results suggested that: (1) the speed of forming and content of nitrite were related to the concentration of sodium chloride; (2) the temperature of fermentation affected the speed of the forming and content of nitrite; (3)acid environment was unfavourable to the forming of nitrite ;(4)glucose was favourable to reduce the content of nitrite in the potherb mustard; (5)pollution of microorganism might increase the content of nitrite.

Key words: Nitrite , Potherb mustard , Nitrosamine , Lactic acid

ZHENG Gui-Fu, XU Zhen-Xiang. Study on Control of Nitrite Formation in the Process Pickling of Potherb Mustard[J]. FOOD SCIENCE, 2002, 23(9): 56-58.

[1]	NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin. Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage [J]. FOOD SCIENCE, 2021, 42(7): 60-67.
[2]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[3]	NING Yawei, FU Yunan, HE Jianzhuo, HOU Linlin, WANG Zhixin, XIAO Xiang, WANG Shijie, JIA Yingmin. Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid on Escherichia coli [J]. FOOD SCIENCE, 2021, 42(3): 77-84.
[4]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[5]	LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan. Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains [J]. FOOD SCIENCE, 2021, 42(2): 158-163.
[6]	YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.
[7]	LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying. Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea [J]. FOOD SCIENCE, 2021, 42(18): 58-64.
[8]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[9]	MENG Yajing, WANG Yanli, DING Feng, LI Anjun, LIU Guoying, HE Hongkui, ZHANG Huimin, WANG Lu, ZHOU Qingwu, LIANG Jinhui, HU Xinhang, ZHANG Guangyao. Relationship between Microbial Total Hydrogen Metabolism and Lactic Acid Content in Layered Bottom Pit Muds from Old and Young Pits Used for the Production of Strong-flavor Baijiu [J]. FOOD SCIENCE, 2021, 42(18): 171-177.
[10]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.
[11]	XU Yiwei, ZHU Dan, SHI Jiyong, ZHANG Wen, WANG Xin, LIU Chao, LI Wenting, ZOU Xiaobo. Rapid Detection of Nitrite in Meat Products by in-Situ Synthesized Cu-Based Metal Organic Frameworks Coupled with Differential Pulse Voltammetry [J]. FOOD SCIENCE, 2021, 42(16): 267-272.
[12]	YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang. Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice [J]. FOOD SCIENCE, 2021, 42(15): 167-173.
[13]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[14]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[15]	DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua. Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish [J]. FOOD SCIENCE, 2021, 42(10): 127-132.

Study on Control of Nitrite Formation in the Process Pickling of Potherb Mustard

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments