Abstract
In order to investigate the degradation of nitrite by organic acids during the fermentation of pickles, the organic acids were analyzed by high performance liquid chromatography (HPLC), and 6 different kinds of organic acid for nitrite degradation in vitro were studied. The results showed that the pickles contained oxalic acid, tartaric acid, lactic acid, acetic acid, succinic acid and other organic acids. In 72 hours, all 6 kinds of organic acid could degrade nitrite; the order of ability of nitrite degradation was: oxalic acid > tartaric acid > citric acid > malic acid > lactic acid > succinic acid > acetic acid, and the nitrite degradation rate also increased with the increase of the initial concentration of organic acid. The temperature could also improve the degradation of organic nitrite.
Publication Date
3-28-2018
First Page
73
Last Page
78
DOI
10.13652/j.issn.1003-5788.2018.03.015
Recommended Citation
Jingtian, SHANG; Xiujun, WANG; and Jihui, WANG
(2018)
"Effect of degradation of nitrite by organic acids in pickles,"
Food and Machinery: Vol. 34:
Iss.
3, Article 15.
DOI: 10.13652/j.issn.1003-5788.2018.03.015
Available at:
https://www.ifoodmm.cn/journal/vol34/iss3/15
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