Effect of Fermentation on Nitrate, Nitrite and Organic Acid Contents in Traditional Pickled Chinese Cabbage

Abstract

The effect of fermentation on nitrate, nitrite and organic acid contents in pickled Chinese cabbage and brine was researched. The nitrate content in pickled Chinese cabbage decreased from 1,303.5 and 1,380.5 mg/kg to 245.7 and 354.9 mg/kg, respectively, during the natural and inoculated fermentation. The peak content of nitrite was formed in pickled vegetables and brine during the natural fermentation. The nitrite was at a low level in pickled Chinese cabbage and brine during the inoculated fermentation. During the 7‐day natural fermentation, lactic acid increased from 22.4 to 3,117.3 mg/kg, acetic acid increased from 32.9 to 254.6 mg/kg and citric acid increased from 8.3 to 255.8 mg/kg, and the responding results were 27.9 to 3,559.9 mg/kg, 40.5 to 572.1 mg/kg and 13.4 to 268.0 mg/kg, respectively, during the inoculated fermentation. When the pH of the brine was lower than 4.5, the peak content of nitrite gradually decreased. PRACTICAL APPLICATIONS Pickle is a traditional Chinese fermented vegetable product. It has been widely consumed in China for many centuries. In many families, the homemade pickle is popular. There are also hundreds of industrial pickle‐processing factories. It is necessary to focus on the quality of the pickle. The research presented in this paper showed that during the pickle processing, the peak content of nitrite that formed far exceeded the limit value of the nitrite content recommended by the World Health Organization. This research can be a guide for pickle processing both in families and in factories.

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Preparation and application of copper hydroxide (oxide) / multiwalled carbon nanotubes nanocomposite-modified glassy carbon electrode as a nitrite sensor

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“…1 Vegetable pickling, one of the most common and most popular processing methods of fresh vegetables, will also produce a lot of nitrite in the pickled vegetables because of improper curing process control (inadequately pickled or deterioration). 2 Nitrite as a preservative and color fixative in meat processing (bacon, sausage, salted fish, etc.) is widely used to inhibit the propagation of Clostridium botulinum and produces a distinct color and flavor.…”