The cause on the abnormal accumulation of nitrite in pickles of Chinese cabbage (Brassica pekinesis Rupr.)

Authors
Citation
T. Hashimoto, The cause on the abnormal accumulation of nitrite in pickles of Chinese cabbage (Brassica pekinesis Rupr.), J JPN SOC F, 48(6), 2001, pp. 409-415
Language
GIAPPONESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341-027X → ACNP
Volume
48
Issue
6
Year of publication
2001
Pages
409 - 415
Database
ISI
SICI code
1341-027X(2001)48:6<409:TCOTAA>2.0.ZU;2-S
Abstract
Nitrite in pickled-vegetable was formed from nitrate with microbial action during fermentation, but this nitrite gradually disappeared following lacti c acid fermentation. Though sometimes it was observed that high concentrati on of nitrite(more than 100 mg/l) mas kept for a long time. The cause on th e abnormal accumulation of nitrite in pickles of chinese cabbage (Brassica pekinesis Rupr.) as the raw material was investigated. Several characterist ics were observed on the quality of the chinese cabbage leading abnormal ac cumulation of nitrite as followings:il) The level of coliform bacteria coun t is higher than that of normal vegetables. (2) The content of soluble nitr ogen compounds is higher than that of normal vegetables. (3) The strength o f buffer action is higher than that of normal vegetables. It was suggested for cause of abnormal accumulation of nitrite that the nitrate reductable c oliform bacteria was alive for a long time because of holding pH value by h igh-buffer action and the change of microflora was delayed. The addition of lactic acid bacteria as a startar was effective to repress the abnormal ac cumulation of nitrite in pickles of chinese cabbage.