【摘 要】
：
Salt is one of the main auxiliary materials in the processing of salted vegetables,which directly affects the process and the quality of pickled vegetables.In this study,Brassicajuncea var.multiceps w
【机 构】
：
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and V
论文部分内容阅读
Salt is one of the main auxiliary materials in the processing of salted vegetables,which directly affects the process and the quality of pickled vegetables.In this study,Brassicajuncea var.multiceps was used as raw material,effects of different salinities (7%、 10%、 13%) on the total bacterial count,E-Coli,lactic acid bacteria,mold and yeast,content of total acid,free amino acid nitrogen,nitrite,brine and the quality of pickled vegetable were studied.The results indicated that low-salt (7%) promoted the growth of lactic acid bacteria,late conducive to the growth of yeast and mold.The amount of total acid was higher in low-salt than that in high-salt.The nitrite peak appeared at the second month with the content less than 2 mg/kg.High-salt (13%) were beneficial to the preservation of pickled vegetables,which could maintain the hardness value and color.However,high-salted vegetables (13%) processed by desalting and dehydration,free amino acids,calcium,phosphorus and magnesium lost seriously,free amino acid turnover amounted reached to 92%,the loss of calcium,phosphorus,and magnesium were 48%,40% and 55%,respectively.Moreover,the brine formed during high-salted vegetables processing were 10% higher than that of the low-salt.
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