Effect of Replacing Sodium Chloride with Potassium Chloride on Quality of Pickled Cucumber
In recent years,low salinity has gradually become the current worldwide dietary demand,and has become more and more important in people's healthy life.The research on low-salt pickled vegetables has become a research hotspot for healthy diet.The purpose of this study is to use potassium chloride instead of sodium chloride to ferment cucumber,which can not only reduce sodium intake,but also enrich the processing and utilization methods of cucumber.Through the research,it is found that potassium has a certain inhibitory effect on the nitrite produced during cucumber fermentation,which is harmful to human health.10％and 20％replacement groups have the lowest content of 1.13～2.61 mg/kg,which is far lower than the national standard of 20 mg/kg.Through tracking measurement and analysis,it is concluded that using 30％potassium chloride to replace sodium chloride for fermentation is the best.Because nitrite,a harmful substance easily produced in pickled vegetable products,may exist food safety issues,the potassium replacement method obtained in this test can avoid this possibility in fermentation and ensure the safety of fermented cucumber products.
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