研究了川式和韩式两种泡菜在发酵过程中酸度、pH值及亚硝酸盐的变化规律和成品泡菜的最佳保藏方法。结果表明:两种泡菜的pH值在发酵过程中都呈现先降低后趋于稳定的趋势,川式泡菜的pH值在第7天达到最低,为3.1;韩式泡菜在第8天达到最低,为3.9。两种泡菜的酸度随着发酵的进行逐渐增大,在发酵的第5天,韩式泡菜的酸度开始急剧增大并与川式泡菜的酸度存在极显著的差异(P<0.01);川式和韩式泡菜亚硝酸盐含量随着发酵的进行呈现先增大后减少的趋势,生成高峰分别为第3天和第4天,高峰值分别为2.0μg/g、4.9μg/g。感官评定和剪切力检测结果显示,较好的保藏方法为防腐剂结合冷藏。

The changes of acidity,pH,and nitrite of Sichuan pickle and Korean pickle during the fermentation and the optimal method for preservation were studied. The results showed that the pH of two pickles both decreased with time at first and then trend to be stable. The lowest pH of Sichuan pickle on day 7 was 3. 1. The lowest pH of Sichuan pickle on day 8 was 3. 9. The acidity of the two pickles were increased with time during fermentation. On day5 of fermentation,the acidity of the Korean pickles increased extremely and showed significant difference with that of Sichuan pickle. During the fermentation,the content of nitrite in Sichuan pickle and Korean pickle increased at first,then decreased with time and trended to stable at last. The content of nitrite reached peak at day 3 and day 4. The value was 2. 0 μg /g and 4. 9 μg /g. Results from sensory evaluation and determination of shear stress suggested that cold storage with preservative was the optimal method for their preservation.