保藏方法对榨菜中亚硝酸盐含量的影响

Effect of Storage Methods on Nitrite Content of Zhacai

为了探讨泡菜食用期间的安全性,以榨菜为研究对象,分析了常温常压保藏和冰箱冷藏对拆封榨菜中亚硝酸盐含量的影响。结果发现,常温常压保藏或冰箱冷藏时,榨菜中的亚硝酸盐含量都随保藏时间的延长而降低,但是常温常压保藏时亚硝酸盐含量的降低速率高于冰箱冷藏。建议在食用榨菜时,应拆封后在常温常压下放置一段时间再食用,不应将未吃完的榨菜置于冰箱中冷藏。

In order to analyze the safety of packaged pickled vegetables during consumption,Zhacai is chosen as material,and two storage methods（stored under room temperature and pressure（RTP） and stored in cold room of a freezer（CRF））, which are usually adopted by consumers,are analyzed.Results indicate that the nitrite content of unpacked Zhacai is decreased lineally either it is stored under RTP or in CRF.The decreasing rate of nitrite content is higher when it is preserved under RTP comparing to that is preserved in CRF.Therefore,Zhacai should be unpacked and stay in room temperature for several hours before it is consumed,the remained Zhacai,which is for next lunch,should be stored under room temperature,instead of stored in cold room of a freezer.