Abstract
During the course of fermentation of Chinese sauerkraut, it would produce nitrite. However, the presence of nitrite made Chinese sauerkraut cause edible security problem. In this study, the change regularity of nitrite during natural fermentation was analysed, and the best edible time was determined. The results showed that content of nitrite was increased in the early stage of fermentation, after reaching to a peaking content, it reduced significantly to a low level, and then it changed little at the mature stage. That is to say, it could guarantee the edible security when Chinese sauerkraut matured.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
