温度及防腐剂对切分包菜浸渍品质的影响

探讨了不同温度及防腐剂对4%食盐溶液浸渍切分包菜品质的影响。测定内容包括pH值、浊度、亚硝酸盐生成量、Vc、总糖和氨基酸含量。结果表明:低温对保持低盐、短期浸渍包菜的感官品质有较好的效果,有利于总糖成分的保存,但Vc主要以氧化型形式存在;添加山梨酸钾不能抑制乳酸菌的活动,对减少亚硝酸盐的生成无显著作用;低盐、短期浸渍包菜的亚硝酸盐生成量小于1mg/kg,远低于常规腌制菜。

Effect of Temperature and Potassium Sorbate on Preservation of Pickled Cut Cabbage

The effects of different temperatures of room temperature or 4℃ low temperature and potassium sorbate on preservation of pickled cut cabbage were investigated. Parameters included: pH value, turbid degree, nitrite, V c, sucrose and free amino acid etc. The results are shown as below: 1. The lower temperature was better effective for keeping quality of pickled cut cabbage and was beneficial for maintaining sucrose, but V c existed mainly in an oxidation type. 2. The addition of preservative, potassium sorbate, cloud not inhibit the activity of lactic acid bacteria and had not obviously effect on reducing the production of nitrite. 3. The production of nitrite in pickled cut cabbage during short salted period with low saltiness was below 1mg/kg, which is far lower than that of salted vegetables with general made.