Study on the Content and Control of Nitrite in Pickled Vegetables and Measures to Reduce It
Study on the Content and Control of Nitrite in Pickled Mustard
Keywords: pickled potherb mustard, pickled squash, nitrate, nitrite, measures to reduce it
Author: Liu Qingmei,. YANG Zhenmin
Overview: The nitrite content in snow peas and squash with different pickling periods was analyzed, and the effects of sodium iso-VC and sodium benzoate on the nitrite in snow peas and squash were investigated, and the results showed that: nitrite reached the highest peak when pickled for 20 days (half-cooked), and then gradually declined later. The antioxidant sodium isovacaine has the effect of preventing the reduction of nitrate to nitrite, while sodium benzoate has no such effect.
Experts: "Nitrite content in the pickling process there is a clear growth peak, called nitrosation peak. In general, pickled products in 4 to 8 days nitrite content is the highest, after the 9th day began to decline, 20 days after the beginning of the disappearance, this time you can eat. According to the relevant provisions of the state on the declaration of pickles green food, pickles in the nitrite content should be 4 mg per kilogram, that is, half the weight of millet grains so much, if you eat 20-30 millet, so much nitrite can cause poisoning, excessive nitrite intake will lead to hemoglobin in the blood to become high ferritin hemoglobin, so that the red blood cells to lose the The function of carrying oxygen, resulting in tissue hypoxia, skin and lip bruising, headache, dizziness, nausea and vomiting, panic and other symptoms of poisoning, and in severe cases can also lead to death."
Eat pickles beware of nitrites
Currently, it is the time to eat pickles, crispy cucumber, refreshing potherb mustard, multi-flavored radish strips, five-spiced pimple head, as well as North Korean kimchi, northeastern pickled vegetables ...... are excellent to drink porridge with a small meal.
But is it true that some people say eating pickles can cause cancer?
In vegetables that are not fresh, nitrates are converted to nitrites.
Nitrite, if it enters the human blood circulation, oxidizes hemoglobin in the blood, which can weaken the ability of hemoglobin to transport oxygen, leading to hypoxia causing food poisoning. Nitrite in the stomach under the action of bacteria will become nitrosamines, with carcinogenic effect.
Pickles are not fresh vegetables, but pickles are stricter lactic acid fermentation, sauerkraut is also acetic acid fermentation, acidic conditions can protect vitamin C and other nutrients, and is not conducive to the formation of nitrite. So there is no miscellaneous bacterial contamination of kimchi and sauerkraut in the nitrite content is very low. Nitrites appear in vegetables 5-15 days after salting and will gradually decrease later, thus it is safer to consume them after 30 days of pickling.
Adding some vitamin C to pickled vegetables can reduce the production of nitrites, adding 400 milligrams of vitamin C per kilogram of pickled vegetables to block nitrites by 75.9 percent.
In short, as long as we do reasonable processing, the right time and the right amount of food, pickles will not become a carcinogenic factor. (Li Xiaoguang)
Mr. Wu: "I do sauerkraut, first of all, choose the cabbage to choose some good, to be a small tree, and the core to be full, and then wash the cabbage clean, I want to use cool white to pickle sauerkraut, my experience is to pickle when you put a little Ⅴc, a kilogram of cabbage can be put 4 Ⅴc, into the vitamin C's role is mainly to can block the nitrite production."