| 摘要 |
[Objectives]This study was conducted to store and consume overnight vegetables more safely and reasonably.[Methods]Fried cabbage and barbecue was selected as raw materials,which were determine by Griess reagent colorimetry for the effects of storage time,storage temperature and storage method on the changes in nitrite content in the two foods.[Results]The nitrite content in fried cabbage and barbecue increased with the prolongation of storage time.Both types of food,whether stored in a sealed or open manner,had a nitrite content that increased with the storage temperature.When barbecue was stored in an open manner,its nitrite content was greater than that in sealed storage.The condition of stir-fried cabbage was the same as barbecue when stored at 10℃,but the situation was opposite when stored at 20 and 30℃.In this study,except for the slightly excessive nitrite content in stir-fried cabbage stored at 30℃in open and sealed conditions for 72 h,the nitrite contents in both foods under other storage conditions all met the national standard limit.[Conclusions]This study provides a theoretical basis for the safe and reasonable storage and use of leftovers. |
