Abstract:Salt is one of the main auxiliary materials in the processing of salted vegetables that directly affects their processing and quality. Using Brassica juncea var. multiceps as the raw material, the effects of different salinity levels (7%, 10%, and 13%) on the growth of total bacterial colonies, Escherichia coli, lactic acid bacteria, mold, and yeast, and on the content of total acid and free amino acid nitrogen were studied. The effects of salinity on the nitrite content, brine, and quality of salted vegetables were also studied. The results indicated that low-salt (7%) promoted the growth of lactic acid bacteria at the early stage, and was conducive to the growth of yeast and mold at the later stage. The amount of total acid was high in low-salt and low in high-salt conditions. The nitrite peak appeared in the second month and the content remained below 2 mg/kg after maturation. High-salt (13%) was beneficial to the preservation of salted vegetables, and could maintain their hardness value and color. However, after desalting and dehydration, high-salted vegetables (13%) showed severe loss of free amino acids, calcium, phosphorus, and magnesium. Loss of free amino acid amounted to 92%, while those of calcium, phosphorus, and magnesium were 48%, 40%, and 55%, respectively, and the brine yield was 10% higher than that of low-salt (7%).
