2011•Unpublished venueRequires access

Study on Content of Nitrite and Methods of Reduction Nitrite Content in Pickled Mustard Plant

Haifeng Xu

Abstract

The treatments of mustard plant with different salinity,temperature,sugar,acidity and Vc were studied.The factors affecting the nitrite content in fermentation and the method of reduction nitrite content in pickled mustard plant were discussed.The results showed that the nitrite content in pickled food were effectively cut down by reducing the salt concentration,increasing temperature and acidity,adding sugar and Vc.

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Key concepts: Nitrite, Chemistry, Sugar, Food science, Fermentation, Reducing sugar, Nitrate, Organic chemistry