Title: Dynamic analysis of the change in nitrite and nitrate contents in traditional pickles and lactic acid bacteria-fermented pickles
Abstract: OBJECTIVE The study aimed to assess the dynamic trends of change in nitrite and nitrate contents in pickles prepared by traditional fermentation and by lactic acid bacteria fermentation, so to provide a theoretical basis for the rational prepratation and consumption of pickles. METHODS Pickles were prepared by fermenting mustards using tranditional fermentation method and lactic acid bacteria, and were sampled on days 1-10, day 15, and day 20 for analysis. Nitrite contents in the pickles were determined by GB5009.33-2010 1-amino-2-(α-naphthylamine)ethoine dihydrochloride spectrophotometry, and nitrate contents were determined by ion chromatography. RESULTS Nitrite contents in the pickles increased at first and decreased. Nitrite content in traditionally fermented pickles peaked on day 7(49.1 mg / kg), while that in lactic acid bateria-fermented pickles spiked on day 5 at 10.67 mg / kg, which was significantly lower than the peak value of the traditional pickles. Nitrite contents for both pickles stayed at their respective peak values for 2 days and droped to levels that were within the national standard(GB2714-20030). CONCLUSION Nitrite content peaks are observed in mustards prepared by both natural fermentation and lactic acid bacteria fermentation. However, nitrite content in lactic acid bacteria-fermented pickles peaks faster and is lower in peak intensity, suggesting that lactic acid bacteria may reduce fermentation time and improve food safety. In general, it is considered safe to consume traditional pickles after 10 days of fermentation.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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