摘要
实验分别用5,15,30 min不同时间超声波(频率25 kHz)处理发酵白菜,以不同超声波处理发酵白菜为对照实验,研究超声波处理对发酵白菜亚硝酸盐含量的影响。分别在5,10,15,20 d采用分光光度法测定亚硝酸盐浓度、SAN(sulfanilamide nitrate)琼脂重层法计数亚硝酸盐生成菌。研究结果显示:15 d,15 min超声波处理的发酵白菜亚硝酸盐浓度为3.37 mg/kg,极显著低于对照的8.39 mg/kg(P<0.01);亚硝酸盐生成菌落数量为9.77 log CFU/mL,显著低于对照的9.13 log CFU/mL(P<0.05);5,10 min处理组的亚硝酸盐含量与亚硝酸盐生成菌数量均显著低于对照组(P<0.05);超声波处理15,5 min的泡菜在第15天感官品质评分分别为96分、86分,均显著高于对照组(83分)(P<0.05),而30 min(78分)则低于对照组(P<0.05);超声波处理15 min的泡菜在第15天乳酸菌数量为10.54 log CFU/mL,均显著高于对照组的10.37 log CFU/mL(P<0.05),而30 min(10.11 log CFU/mL)显著低于对照组(P<0.05)。表明用15 min超声波处理有利于降低发酵白菜中的亚硝酸盐含量,有利于维持泡菜的口感和安全。
Fermented Chinese cabbage is treated with ultrasound at different time(frequency 25 kHz)for 5,15,30 min respectively.The effect of ultrasonic treatment on nitrite content of fermented Chinese cabbage is studied by comparing with that of non-ultrasonic treatment.Nitrite-producing bacteria are counted by spectrophotometry and SAN(sulfanilamide nitrate)agar double layer method at the 5th,10th,15th,20th day respectively.The results show that the nitrite concentration of fermented Chinese cabbage treated with ultrasound for 15 days and 15 min is 3.37 mg/kg,which is significantly lower than that of the control group(8.39 mg/kg)(P<0.01),the number of nitrite-producing colonies is 9.77 log CFU/mL,which is significantly lower than that of the control group(9.13 log CFU/mL)(P<0.05).The nitrite content of the treatment group treated for 5,10 min and the number of nitrite-producing bacteria are all significantly lower than those of the control group(P<0.05),the sensory quality scores of pickles treated with ultrasound for 15,5 min are 96,86 points respectively on the 15th day,which are significantly higher than those of the control group(83 points)(P<0.05),the sensory quality score of pickles treated for 30 min(78 points)is significantly lower than that of the control group(P<0.05).The number of acid bacteria of pickles treated with ultrasound for 15 min is 10.54 log CFU/mL on the 15th day,which is significantly higher than that of the control group(10.37 log CFU/mL)(P<0.05),and 30 min(10.11 log CFU/mL)is significantly lower than that of the control group(P<0.05).The results show that ultrasonic treatment for 15 min is beneficial to reduce nitrite content in fermented Chinese cabbage and to maintain the taste and safety of pickles.
作者
燕平梅
李润花
赵文婧
陈燕飞
YAN Ping-mei;LI Run-hua;ZHAO Wen-jing;CHEN Yan-fei(Department of Biology,Taiyuan Normal University,Taiyuan 030619,China;Strategic Alliance of Technological Innovation for Soil Disinfection and Activation of Green Industry,Taiyuan 030619,China)
出处
《中国调味品》
CAS
北大核心
2019年第11期62-66,共5页
China Condiment
基金
国家自然基金项目(31171743)
山西省重点研发项目(201603D221008-1)
关键词
发酵白菜
超声波
亚硝酸盐
PH
fermented Chinese cabbage
ultrasound
nitrite
pH
