DocumentCode :
3096734
Title :
Effect of pH on Nitrite Reduction of Pickled Chinese Cabbage
Author :
Wang, Chang-Lu ; Ma, Yan-yan ; Chen, Mian-Hua ; Wang, Yu-Rong ; Lei, Shi ; Li, Feng-juan ; Liu, Da-wei
Author_Institution :
Key Lab. of Food Nutrition & Safety, Tianjin Univ. of Sci. & Technol., Tianjin, China
fYear :
2010
fDate :
18-20 June 2010
Firstpage :
1
Lastpage :
4
Abstract :
The pickled Chinese cabbage is one of the traditional fermented vegetables in China. In this article, the spontaneous and Lactic acid bacteria(LAB) inoculated fermentation methods were compared. The nitrite peak came forth at the middle stage of natural fermentation, but did not appear at the LAB starter fermentation. The pickled Chinese cabbage with natural and inoculated processing was safe, as no nitrite was monitored at the end of the fermentation. The acid milieu was meritorious in eradicating the cumulated nitrite in pickled Chinese cabbage.
Keywords :
agricultural products; fermentation; food preservation; food processing industry; food products; China; fermented vegetable; inoculated processing; lactic acid bacteria inoculated fermentation; natural fermentation; nitrite reduction; pickled Chinese cabbage; Biochemistry; Biotechnology; Blood; Condition monitoring; Containers; Educational technology; Food technology; Microorganisms; Polyethylene; Raw materials;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
Bioinformatics and Biomedical Engineering (iCBBE), 2010 4th International Conference on
Conference_Location :
Chengdu
ISSN :
2151-7614
Print_ISBN :
978-1-4244-4712-1
Electronic_ISBN :
2151-7614
Type :
conf
DOI :
10.1109/ICBBE.2010.5515295
Filename :
5515295
Link To Document :
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