Dynamic Change of Nitrite in Different Mustard Cultivars during Fermentation
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Abstract:
Fermentation of four mustard cultivars was carried out at 20 ℃ in 4% (m/V) brine. The dynamic change of nitrite was investigated. Nitrate and soluble sugar in mustards, nitrate reductase (NR) activity in both brine and plant tissue, as well as pH of brine were observed to study the variation mechanism of nitrite. Results showed that nitrite contents among cultivars displayed the same trend, whereas contents of nitrite had significant difference. The nitrite contents increased to a peak value after the first day of fermentation with sequence of values in different clutivars: Shuidong mustard (36.39 mg/kg)> Potherb mustard (6.15 mg/kg) >Leaf mustard (5.04 mg/kg) >Chun mustard (4.59 mg/kg). Contents of nitrite decreased but then increased to the second nitrite peak at the third day. A steady decline of nitrite was observed since the second nitrite peak. Less than 1 mg/kg of nitrites was found in the fermented products, whereas the highest nitrite content was found in fermented potherb mustard product. The nitrate accumulation in mustards and the activity of nitrate reductase in brine significantly correlated to the nitrite peak value. In addition, sugar in mustard promoted the lactic acid fermentation and the disappearance of nitrite peak.
