The Nitrite Content of Huizhou Meicai

doi:10.11924/j.issn.1000-6850.casb18100068

Abstract

Abstract:

For safe production and risk monitoring in the production process of Huizhou meicai (a kind of pickled vegetable), this paper used naphthalene ethylenediamine hydrochloride colorimetric method to study the content of nitrite in Huizhou meicai at different pickling periods. The results showed that the nitrite content was related to the salt dosage and pickling time. At the temperature of 10-15℃, 14% and 30% salt dosage had the highest nitrite value on the second day, which was 11.85 and 18.28 mg/kg, respectively, and decreased to 1.95 and 2.17 mg/kg on the sixth day; moreover, the nitrite content decreased to less than 1.00 mg/kg after 30 days of drying and stacking. The nitrite content of 234 batches of products was lower than the national limit of nitrite in pickled vegetables (< 20 mg/kg), and the proportion of nitrite content below 5 mg/kg was 94.8%.

Key words: Huizhou meicai, nitrite, salt dosage

CLC Number:

X836

Zhu Wenjuan, Weng Jia, Chen Wencai, Liang Jiahong, Ye Wenfang, Huang Xiuli. The Nitrite Content of Huizhou Meicai[J]. Chinese Agricultural Science Bulletin, 2020, 36(4): 151-155.

Figures/Tables 6

References 25

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