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The Effects of Salt Factors and Spice Compounds on the Quality of Packaged Fermented Vegetable

Zonglin Liu

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Abstract

In order to get a kind of good quality, low salt, safety fermented vegetable product. In this study, the effects of the salting time (4, 10, 16, 24h), salting temperature (15, 25℃), different spices, salting methods etc, on the microorganism, nitrite forming during the fermentation of packaged vegetable(4℃)were investigated. It was showed that the total bacterial was 102～ 104cfu/g and the nitrite content was below 0.5g/L.

About this research paper

What this paper is about

In order to get a kind of good quality, low salt, safety fermented vegetable product. In this study, the effects of the salting time (4, 10, 16, 24h), salting temperature (15, 25℃), different spices, salting methods etc, on the microorganism, nitrite forming during the fermentation of packaged vegetable(4℃)were investigated. It was showed that the total bacterial was 102～ 104cfu/g and the nitrite content was below 0.5g/L.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

In order to get a kind of good quality, low salt, safety fermented vegetable product. In this study, the effects of the salting time (4, 10, 16, 24h), salting temperature (15, 25℃), different spices, salting methods etc, on the microorganism, nitrite forming during the fermentation of packaged vegetable(4℃)were investigated. It was showed that the total bacterial was 102～ 104cfu/g and the nitrite content was below 0.5g/L.

Key concepts: Salting, Food science, Fermentation, Nitrite, Chemistry, Salt (chemistry), Spice, Salting out

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