Chemical Analysis of the Sour Pickled Cabbages Collected from Northeast of China

Abstract:

Sour pickled cabbage is a traditional Chinese food, which was made with fresh vegetables such as cabbage. Because of its naturally fermentation, a lot of lactic acid bacteria are riched in it. However, the traditional naturally fermented sour pickled cabbage were home-made in China, because of the difference of raw material, processing, formula and other factors, the flavor, nutrition and safety of them varied significantly, in order to investigate the influencing factors affected the flavor, quality and security of the naturally fermented sour pickled cabbage, and discuss the relationship between chemical composition and the flavor, quality and security, the acidity, total sugar, nitrite, protein and sodium chloride levels of 5 naturally fermented sour pickled vegetables by means of acid-base titration method, the direct titration, the hydrochloric acid naphthalene ethylenediamine kieldahl method, the indirect precipitation titration method respectively. The results were showed as follow, the acidity were between 0.283% and 0.891%, the total sugar content were between 3.96% to 4.37%, the nitrate content were 0.167 g/kg to 0.267 g/kg, the protein content were between 0.0169% and 0.0218%, the sodium chloride content were between 0.412% and 0.447% respectively.

• Periodical: Advanced Materials Research (Volumes 524-527)
• Pages: 2265-2268
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.524-527.2265
• Online since: May 2012
• Authors: Jun Rui Wu, Miao Cai, Miao Zhang, Shu Du, Ri Na Wu, Xi Qing Yue
• Keywords: Acidity, Nitrite, Sodium Chloride, Sour Pickled Cabbage, Total Sugar

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