CAJ | 학술논문

　　对6%食盐浓度下未添加紫苏鲜叶，添加8 g紫苏鲜叶，添加16 g紫苏鲜叶的自然发酵泡菜进行试验比较，检测储藏过程中各项指标的变化规律。结果表明：添加紫苏鲜叶对泡菜pH、总酸度影响不大，增加了感官综合评分，明显增加了亚硝酸盐和氨态氮含量。
　　대6%식염농도하미첨가자소선협，첨가8 g자소선협，첨가16 g자소선협적자연발효포채진행시험비교，검측저장과정중각항지표적변화규률。결과표명：첨가자소선협대포채pH、총산도영향불대，증가료감관종합평분，명현증가료아초산염화안태담함량。
The comparison of quality variation of the natural fermented pickle that did not add fresh basil leaves, added 8 g fresh basil leaves and added 16 g fresh basil leaves with 6%salt concentration were studied. The results showed that, adding the basil fresh leaves had little effects on the pH value and total acidity, increased the sensory scores and significantly increased the nitrite and ammonia nitrogen content.