摘要
以黄瓜为原料,测定在不同条件下保藏的泡菜中亚硝酸盐含量及pH值。研究结果表明,腌制初期泡菜中亚硝酸盐含量呈上升趋势,第3、4天泡菜中亚硝酸盐含量达到最大值,之后又逐渐下降。7 d后泡菜中亚硝酸盐含量符合国标要求,盐度低(4%),"亚硝峰"出现得早,峰值小;盐度高(12%),"亚硝峰"出现得晚且峰值大。
Taking cucumber as the raw material, this study determined the nitrate content and pH -value of the pickle which was preserved under different conditions. The results indicated that： in the earlier salting period, the content of nitrite in the pickle showed an increasing trend, it reached the highest value on the 3rd or the 4th day after Salting, and then it decreased gradually. The content of nitrate in the pickle met the requirement of national standard after seven days＇ salting. It was found that lower salinity （4%） led to the earlier emergence and smaller value of ＂nitrate content peak＂, and higher salinity （12%） caused the later emergence and bigger value of ＂nitrate content peak＂.
出处
《江西农业学报》
CAS
2012年第6期156-158,共3页
Acta Agriculturae Jiangxi
