[1]燕平梅.超声波对发酵白菜亚硝酸盐含量影响[J].中国调味品,2019,(11):62-66.
 Effectofultrasoundonnitritecontentinfermentedcabbage[J].CHINA CONDIMENT,2019,(11):62-66.
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超声波对发酵白菜亚硝酸盐含量影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
62-66
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Effectofultrasoundonnitritecontentinfermentedcabbage
作者:
燕平梅
文献标志码:
A
摘要:
本实验分别用5 min、15 min、30 min不同时间超声波(频率25kHz)处理发酵白菜,以不用超声波处理发酵白菜为对照实验,研究超声波处理对发酵白菜亚硝酸盐含量的影响。分别在5 d、10 d、15 d、20 d采用分光光度法测定亚硝酸盐浓度、SAN(Sulfanilamide Nitrate)琼脂重层法计数亚硝酸盐生成菌。由研究结果显示,15 d,15 min超声波处理的发酵白菜亚硝酸盐浓度为3.37mg/kg,极显著的低于对照8.39 mg/kg(P<0.01);亚硝酸盐生成菌落数量为9.77 logCFU/mL,显著低于对照的9.13 logCFU/mL(P<0.05);5 min、10 min处理组亚硝酸盐含量与亚硝酸盐生成菌数量均显著低于对照组(P<0.05);超声波处理15 min、5 min的泡菜在第15 d感官品质评分分别为96分、86分,均显著高于对照组(83分)(P<0.05),而30 min(78分)则低于对照组(P<0.05);超声波处理15 min的泡菜在第15 d乳酸菌数量分别为10.54 lgCFU/·mL,均显著高于对照组10.37 lgCFU/·mL(P<0.05),而30 min(10.11lgCFU/mL)显著低于对照组(P<0.05)。表明用15 min超声波处理有利于降低发酵白菜中亚硝酸盐含量,有利于维持泡菜的口感和安全。
Abstract:
In this experiment, the fermented cabbage was treated with ultrasound at different times of 5 min, 15 min and 30 min, respectively. The effect of ultrasonic treatment on the content of nitrite in fermented cabbage was studied by taking the fermented cabbage without ultrasonic treatment as the control experiment. The nitrite concentration (mg/kg) was determined by spectrophotometry at 5 d, 10 d, 15 d and 20 d, the nitrite producing bacteria were counted by SAN(Sulfanilamide Nitrate) ager heavy layer method, and the pH of fermentation broth was determined by pH meter. By the research results show that, after 15 d, 15 min ultrasonic processing of fermentation of cabbage nitrite concentration of 3.37mg/kg, significantly lower than control of 8.39 mg/kg, nitrite generation colony number 9.77 logCFU/mL, significantly lower than control 9.13 logCFU/mL, 5 min,10 min treatment group of nitrite content and nitrite generation quantity of bacteria are lower than the control group, 15 min without significant difference compared with controls, On the 15th day, the sensory quality scores of kimchi dealed with ultrasound sound for 15 min and 5 min scored 96 and 86 respectively, which were significantly higher than those of the control group (83), and kimchi dealed with ultrasound sound for 30 min (78) is lower than the control group. On the 15th day, the number of lactic acid bacteria in the kimchi dealed with ultrasound for 15 min and 5 min are 10.54 lgCFU /?mL、10.39 lgCFU?mL-1, both of which are extremely significantly higher than that of the control group (10.37 lgCFU? /mL),and while kimchi dealed with ultrasound sound for 30 min (10.11 lgCFU?/mL) was extremely significantly lower than that of the control group.showed that 15 min ultrasonic treatment is beneficial to reduce the fermentation of cabbage by nitrite content, It is beneficial to maintain the nutrition and health of the fermented cabbage.
更新日期/Last Update: 2020-07-30