In order to investigate changes in organic acids during fermentation of pickles, cowpea (Vigna sinensis) was used to make pickles by traditional fermentation. HPLC was used to determine the changes in types and contents of organic acids in vegetable tissues and fermentation brine during fermentation, and the ability of each organic acid to degrade nitrite was compared. The results showed that there were eight organic acids in vegetable tissues and fermentation brine, which were oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, fumaric acid and succinic acid, and the change trend of each organic acid was different. After 7 d fermentation, the content of citric acid (641.59 mg/100 g) in vegetable tissues and malic acid (195.39 mg/100 g) in fermentation brine were the highest. Moreover, oxalic acid had the highest capacity to degrade nitrite, followed by tartaric acid, malic acid, citric acid, succinic acid, acetic acid, lactic acid and fumaric acid. This study overall provides a theoretical basis for clarifying the mechanisms of nitrite degradation in pickles.
XU Ke
,
CHENG Linlin
,
YUAN Mei
,
QIAO Congcong
,
ZENG Fankun
. Changes in organic acids and effects on nitrite degradation during pickledcowpea (Vigna sinensis) fermentation[J]. Food and Fermentation Industries, 2019
, 45(17)
: 60
-65
.
DOI: 10.13995/j.cnki.11-1802/ts.020948
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