Study on the effect of antioxidants on the elimination of nitrite in pickled mustard

Strict Controlling nitrite content in pickled vegetable is the important measure to guarantees its hygienic security quality. The research present: (1)The nitrite content in pickled mustard appears the peak along in processing. When pickled mustard is mature. edible is safe; (2)Adding ascorbic acid, citric acid or tea polyphenols individually in the initial period can reduce the peak value of nitrite content, and the decline of peak value has a positive relation with the adding content of ascorbic acid or citric acid. When Adding 1.20 g/kg ascorbic acid, 2.00 g/kg citric acid and 0.45 g/kg tea polyphenols in mustard at the same time, the final remainder of the nitrite in finished product is much lower than in CK (α=0.01). Moreover no notable nitrite peak appears. Therefore, adding ascorbic acid, citric acid and tea polyphenols at the same time when pickling can enhanced the edible security of pickled mustard.