Study On The Process Of Light-salted And Fermentation Of Brassica Juncea Czern. Et Coss. And Its Establishment Of HACCP System

Brassica juncea Czern. et Coss., Cruciferae, is a cultivar of mustard(Brassica juncea Coss.). It was introduced from Japan in the 1990s which is suitable for pickling process with special spicy taste. In the traditional pickling process of Brassica juncea Czern. et Coss., the addition amount of salt varies from 10% to 15% and the product was made by desalination, dehydration and seasoning. With people’s increasing attention to healthy diet, the disadvantages of high-salted pickles are highlighted. Pickled vegetables are developing towards the direction of safe, light-salted, nutrient and convenient.The light-salted and inoculated fermentation pickling process of Brassica juncea Czern. et Coss. was studied in this paper compared with the traditional pickling process. The changes of the physical and chemical components were monitored as well as the microbe quantity of Brassica juncea Czern. et Coss. during different pickling processes in order to sum up the change rule of physical and chemical components as well as the change of microbe quantity. On the basis of the new process, combined with the principles of HACCP and the processing practice of pickles enterprise, the hazard analyses were conducted, the Critical Control Points and critical limits were determined, the system to monitor control of the CCPs as well as the corrective action were established. The main results were as follows:1. The results showed that the average contents of basic components were water 92.32%, protein 1.85%, ash 1.38%、total sugar 2.97%, reducing sugar 0.92%, nitrite 3.56 mg/kg, respectively.2. The results showed that the addition amount of salt was reduced from 10%～15% to 7%, the pickling time was shortened from 50-60 d to 30～40 d with the light-salted and inoculated fermentation process compared with the traditional process.3. The light-salted and inoculated fermentation pickling process of Brassica juncea Czern. et Coss. was compared with the traditional pickling processes of different salt dosage on sensory quality, the changes of the physical and chemical components as well as the microbe quantity of Brassica juncea Czern. et Coss. during different pickling processes. The results showed that the content of nitrite of the new process remained lower and the peak of nitrite formed earlier than traditional pickling groups.The sensory evaluation results showed that the product has no significant differences with the traditional pickle in flavor, aroma, color and other sensory qualities.4. According to the hazard analyses of light-salted pickles with package, five Critical Control Points including acceptance of vegetables, pickling, preparation of soup, vacuum package and sterilization were determined, their corresponding critical limits were established, the system to monitor control of the CCPs and the corrective action were established to ensure the safety of the product.