Effect of the Change of Nitrite Content in Natural Fermentation on the Edible Security of Chinese Sauerkraut

Abstract:

During the course of fermentation of Chinese sauerkraut, it would produce nitrite. However, the presence of nitrite made Chinese sauerkraut cause edible security problem. In this study, the change regularity of nitrite during natural fermentation was analysed, and the best edible time was determined. The results showed that content of nitrite was increased in the early stage of fermentation, after reaching to a peaking content, it reduced significantly to a low level, and then it changed little at the mature stage. That is to say, it could guarantee the edible security when Chinese sauerkraut matured.

• Periodical: Advanced Materials Research (Volumes 726-731)
• Pages: 859-862
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.726-731.859
• Online since: August 2013
• Authors: Shu Du, Jun Rui Wu, Xin Sun, Xi Qing Yue
• Keywords: Chinese Sauerkraut, Edible Security, Natural Fermentation, Nitrite Content

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