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Inspection and Control of Nitrite from Minxi’s Sour Pickled Cabbage

Author: HuaXueLan
Tutor: LiuGuangMing；SuJianHong
School: Jimei University
Course: Food processing and security
Keywords: Minxi’s sour pickled cabbage nitrite content inspection control
CLC: TS255.54
Type: Master's thesis
Year: 2011
Downloads: 89
Quote: 2
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Abstract


Shelter mustard is special mustard in Longyan City, Fujian Province. The sour pickled cabbage that is made of the shelter mustard has a long history is deeply welcomed by people, with its fresh acidity and sweet smell. Few researches on shelter mustard which is widely eaten in the local have been done.Firstly, the information about the sour pickled cabbage eaten by people in west Fujian had been investigated in this study. The result was that the sour pickled cabbage was mainly from the family workshop, most of the traditional natural fermentation method. The crowd of people that eat the sour pickled cabbage is large. 86% of the population eats the food, 20% of which eats the sour pickled cabbage more than three or four times a month in the listed season.Secondly, a survey on the nitrite content of the sour pickled cabbage in Minxi, which were sold mainly in bulk-type, had been studied. The result is that the average content of nitrite is 2.52 mg/kg.Finally, the effect of sour pickled cabbage manufacture process to nitrite content was also researched. The results showed that the nitrite content couldn’t eat until the pickled cabbage fermented about 7 days. The nitrite content is relatively high between 3 days to 13 days, during which people were prohibited from eating it. People are allowed to eat after over 20 days. During the process of making the sour pickled cabbage, adding accessories, such as Vitamin C, garlic, pepper, can effectively reduce the content of nitrite. In the experimental group, the average nitrite content of the sour pickled cabbage is 2.11mg/kg, which is lower than 2.52mg/kg of the nitrite content in the commercial sour pickled cabbage. Adding the appropriate accessories, you can reduce the content of nitrite to 1.7mg/kg. When we add the salt between 2% to 4%, we can make the sour pickled cabbage more appropriate to the sensory evaluation and lower the nitrite content. When we use the dry shelter mustard of around 45% as the raw material, we can make the sour pickled cabbage more quality and tastier.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Vegetable processing food > Pickled vegetables,pickles
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