Hello fellow veterans, I believe many people don’t know much about nitrite in pickles. Therefore, today I will share with you about nitrite in pickles. As well as the knowledge about how nitrite in pickles is produced, I hope it can help everyone and solve some of your confusions. Let’s take a look below!
Contents of this article
- Does pickles pickled in soy sauce contain nitrite
- The difference between pickles and nitrite
- How long does it take to pickle vegetables? Disappear
- How is the nitrite in pickles produced
- When do pickles contain the most nitrite
- How long does it take for pickles to have the lowest nitrite
1. Do pickles pickled in soy sauce contain nitrite
1. Cooked Soy sauce and pickles will produce nitrite.
2. In terms of ingredients, soy sauce pickles generally use vegetables, such as cucumbers, cabbage, radishes, etc. These vegetables themselves contain a certain amount of nitrate
2. The difference between kimchi and nitrite
1. kimchi is a Pickled vegetables mainly use lactic acid bacteria to ferment lactic acid, supplemented by low salt to preserve vegetables and enhance their flavor. Cabbage, cabbage, cucumber, radish, bell pepper, etc. are commonly used raw materials for processing kimchi. Vegetable pickling is a fermentation process in which a variety of microorganisms, mainly lactic acid bacteria, coexist, and the formation of nitrite is inevitable.
2. Nitrite is a strong oxidant. After entering the human body, it can oxidize low iron hemoglobin in the blood into methemoglobin, losing its oxygen transport function, resulting in The tissue is deprived of oxygen, leading to bruising and poisoning.
3. How long does it take for the nitrite to disappear after pickled vegetables
Pickled The nitrite content in pickled vegetables does not increase within two days after pickling. But it reaches the peak on the third to eighth days, starts to decline on the ninth day, and after twenty daysBasically disappear, therefore, pickled vegetables are generally pickled for a short period of time within two days, and can be eaten after a month of long pickling. Not all kimchi contains carcinogens. When fermented kimchi is inoculated with pure acetic acid bacteria or fermented kimchi is inoculated with pure lactic acid bacteria, there is no problem of excessive nitrite.
4. How is the nitrite in pickles produced
1. Because some vegetables can concentrate nitrates from the soil, in the early stages of fermentation, the nitrates can be reduced to nitrites under the action of nitrate-reducing bacteria such as Escherichia coli, Proteus, and Salmonella.
2. Some vegetables can concentrate nitrates from the soil, such as radish, Chinese cabbage, potherb, kohlrabi, lettuce, etc., which contain high nitrates. Using these vegetables as raw materials for pickling, the nitrates can be reduced to nitrites under the action of nitrate-reducing bacteria such as Escherichia coli and salmonella. During the pickling process, the nitrite content increases as the temperature rises, and the concentration of salt used also has a great influence on it. When the salt concentration is 5% and the temperature is about 37°C, the most nitrite is produced. During the 2 to 4 days of pickling, the nitrite content increased, with the highest content on the 7 to 8 days, then gradually decreased, and dropped significantly after 20 days. Spoiled pickles contain higher levels of nitrite. Therefore, it is extremely unsafe to eat vegetables that have been pickled recently (pickled vegetables) and pickled vegetables that have gone bad.
3. Nitrite, a general name for a class of inorganic compounds. Mainly refers to sodium nitrite, which is white to light yellow powder or granular, slightly salty in taste and easily soluble in water. As a color-protecting agent for meat products, nitrite can react with myoglobin in the meat to form rose-colored nitrosomyoglobin, which improves the color of the meat. It can also enhance the flavor of the meat and the effect of preservatives to prevent botulinum toxin. Clostridium spp. and extend the shelf life of meat products.
5. When do pickles contain the most nitrite
1 The appropriate time for eating homemade pickles is 0-6 days after pickling and 20-30 days after pickling. Considering that too short a time will affect the taste of some pickles, try to eat them after 20-30 days. , avoid consumption within 7-19 days. In addition, you should not be afraid of and absolutely reject pickles that have been pickled for 7-19 days.
2. The nitrite content of pickles at low temperatures in the refrigerator is lower than that at room temperature; adding an appropriate amount of garlic or ginger will reduce the production of nitrite in pickles. It also has a certain inhibitory effect.
3. Pickled vegetables are a delicious dish. Pickling is to allow a large amount of salt to penetrate into the food tissue to achieve the purpose of preserving food. These pickled foods are called pickled products.
4. During the pickling process, nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has good color rendering and antioxidant effects, and can Improve the flavor of pickled foods. However, nitrite can react with amines, the protein decomposition products in pickled products, to form nitrosamines. Nitrosamines are strong carcinogens, and the presence of nitrite in pickled foods is the main reason.
5. In order to reduce the nitrite content in pickled vegetables, you can also add some vitamin C when pickling the vegetables, and it can also To prevent sauerkraut from growing mold and reduce rancidity and odor, enough salt should be added and marinated thoroughly. If the bacteria are not completely inhibited, the nitrate in the vegetable will be reduced to harmful nitrite.
6. The human body\’s long-term ingestion of large amounts of nitrite can dilate blood vessels. The iron in hemoglobin in the blood is oxidized and cannot combine with oxygen, resulting in oxidized hemoglobin blood disease, which makes the blood Oxygen transport capacity is reduced, blood cells are destroyed, and hemoglobin appears in plasma and urine, causing renal tubule obstruction.
6. How long does it take for pickles to reduce nitrite? to the lowest level
1. It will fall back to a relatively stable and safe value after 13 days.
2. The nitrite content in pickles is on an upward trend at the beginning of fermentation. It will reach a maximum value at 5 or 7 days, and then slowly decrease, reaching about 13 days of fermentation.
Well, about the nitrite in pickles and the nitrite in pickles. This is the end of the problem. I hope it can solve your problem!
