FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 133-135.

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Study on Effects of Sodium Erythorbate Addition and Fermentation Temperature on Nitrite Content in Pickle during Natural Fermentation

 XU  Hai-Ju, FENG  Shang-Kun   

  1. Taizhou Vocational College of Science and Technology,Taizhou 318020,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: Nitrite is a potentially toxic and carcinogenic substance,so it is very important to reduce the nitrite content in pickle for the protection of food safety. Cabbage and radish were used as raw materials to produce pickles by natural fermentation method respetively. The effects of sodium erythorbate addition and fermentation temperature on the nitrite content in the pickles were studied. The results showed that sodium erythorbate can effectively reduce the content and improve the speed of degradation of nitrite; Fermentation temperature of nitrite has a significant effect on the formation: the higher temperature,the less nitrite content,and vice versa.

Key words: natural fermentation, sodium erythorbate, temperature, nitrite