摘要
严格控制亚硝酸盐含量是保证腌芥菜卫生安全品质的重要措施,研究结果显示:(1)芥菜在腌制过程中亚硝酸盐的含量会出现高峰,但腌制成熟时食用是安全的;(2)在芥菜开始腌制时,加入抗坏血酸、柠檬酸或茶多酚,能显著抑制亚硝酸盐高峰,且峰值的降低程度与抗坏血酸、柠檬酸的添加量存在量效关系。同时添加1.20g/kg抗坏血酸、2.00g/kg柠檬酸和0.90g/kg茶多酚,可以使腌芥菜成品中亚硝酸盐含量显著低于空白对照(α=0.01),并且不会出现明显的"亚硝酸盐高峰",有效提高了腌制芥菜食用的安全性。
Strict Controlling nitdte content in pickled vegetable is the important measure to guarantees its hygienic security quality. The research present： （1）The nitdte content in pickled mustard appears the peak along in processing. When pickled mustard is mature, edible is safe; （2）Adding ascorbic acid, citric acid or tea polyphenols individually in the initial period can reduce the peak value of nitrite content, and the decline of peak value has a positive relation with the adding content of ascorbic acid or citric acid. When Adding 1.20 g/kg ascorbic acid, 2.00 g/kg citric acid and 0.45 g/kg tea polyphenols in mustard at the same time, the final remainder of the nitrite in finished product is much lower than in CK （α=0.01）. Moreover no notable nitrite peak appears. Therefore, adding ascorbic acid, citric acid and tea polyphenols at the same time when pickling can enhanced the edible secudty of pickled mustard.
出处
《食品科技》
CAS
北大核心
2009年第5期77-80,共4页
Food Science and Technology
基金
广东省科技厅成果推广项目(2005A40101003)
关键词
芥菜
亚硝酸盐
抗坏血酸
柠檬酸
茶多酚
pickled mustard
nitrite
ascorbic acid
citdc acid
tea polyphenols
