Research progress of dynamic change and control technology of nitrite in pickle

GE Yan; GUO Shuang-shuang; CHEN An-jun

doi:10.13386/j.issn1002-0306.2015.04.074

GE Yan, GUO Shuang-shuang, CHEN An-jun. Research progress of dynamic change and control technology of nitrite in pickle[J]. Science and Technology of Food Industry, 2015, (04): 382-385. DOI: 10.13386/j.issn1002-0306.2015.04.074

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Research progress of dynamic change and control technology of nitrite in pickle

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Pickles are made from fresh vegetables through anaerobic fermentation,which are very popular and enjoyed by most consumens due to their strong characteristic flavors in the lactic acid fermentation,alcoholic fermentation and acetic fermentation.But nitrite was commonly present in pickles,nitrite had been proven to have effects on health.Therefore,in this essay,the mechanisms for production and variation trends of nitrite during pickles fermentation have been summarized and concluded,moreover,the effecting factors and technology of reducing nitrite in pickles was also expounded.

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Research progress of dynamic change and control technology of nitrite in pickle

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