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NITRITES IN INOCULATED CARROT JUICE AS A FUNCTION OF NITRATE CONTENT AND TEMPERATURE
Author(s) -
HALL C. B.,
HICKS J. R.,
STALL R. E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01546.x
Subject(s) - nitrite , nitrate , chemistry , food science , incubation , inoculation , incubation period , carrot juice , dietary nitrate , biochemistry , biology , horticulture , organic chemistry
High levels of nitrite accumulated in fresh carrot juice inoculated with a nitrite‐producing bacterium isolated from carrots when the nitrate levels were over 500 ppm. The rate of accumulation increased with temperature (20‐35°C) over a 6‐hr period. Nitrite continued to increase in carrot juice at 4.5°C following incubation for 1–4 hr at 30°C.