labarai

1. Juyin Halittar Nitrite Mai Sauƙi

Ta amfani da spectrophotometry don ci gaba da sa ido kan tsarin fermentation, gwajin ya nuna wani siffa ta "lanƙwasa mai tsayi biyu" a cikin abun da ke cikin nitrite. A lokacin farko (awanni 0-24), ƙwayoyin cuta masu rage nitrate sun canza nitrates a cikin kayan lambu zuwa nitrite cikin sauri, suna ƙaruwa zuwa 48 mg/kg. A mataki na biyu (kwanaki 3-5), yaduwar ƙwayoyin cuta na lactic acid a hankali ta ruguje nitrite, tana dawo da matakan zuwa wurare masu aminci. Abin lura shi ne, kowace 5°C tana ƙaruwa a yanayin zafi na yanayi tana hanzarta samuwar kololuwa da awanni 12-18.

Kwatanta da kimchi na kasuwanci ya nuna cewa samar da kayayyaki a masana'antu, ta hanyar daidaita yanayin (1.5%–2.5% gishiri, 15–20°C), yana iyakance kololuwar nitrite zuwa ƙasa da 32 mg/kg. Sabanin haka, kimchi na gida, wanda galibi ba shi da ikon sarrafa zafin jiki, koyaushe yana wuce 40 mg/kg, wanda ke nuna haɗarin aminci mafi girma a ayyukan gida.

2. Mahimman Mahimman Mahimman Mahimman Ma'auni

Yawan gishiri yana taka muhimmiyar rawa wajen daidaita kwayoyin halitta. Idan gishirin ya yi ƙasa da kashi 1%, ƙwayoyin cuta masu haifar da cututtuka da kuma waɗanda ke rage nitrate suna bunƙasa, wanda ke haifar da kololuwar nitrite da wuri da kuma mafi girma. Gwajin ya gano cewa gishirin kashi 2.5% shine mafi kyawun daidaito, yana danne ƙwayoyin cuta masu cutarwa yayin da yake tallafawa metabolism na ƙwayoyin cuta masu lactic acid.

Daidaita yanayin zafi yana da matuƙar muhimmanci. Yin fermentation a 20°C ya nuna mafi daidaiton aikin ƙwayoyin cuta. Yanayin zafi sama da 25°C ya haifar da fermentation amma ya ƙara haɗarin rashin daidaiton ƙwayoyin cuta, yayin da ƙasa da 10°C ya ƙara lokacin aminci zuwa sama da kwanaki 20. Don fermentation a gida, ana ba da shawarar kula da zafin jiki na lokaci-lokaci: 18-22°C na kwanaki 3 na farko, sannan a sanyaya.

Maganin da aka yi kafin a fara amfani da shi yana da tasiri sosai ga sakamako. Yin amfani da kabeji na tsawon daƙiƙa 30 ya rage yawan sinadarin nitrate na farko da kashi 43%, wanda hakan ya rage yawan sinadarin nitrite na ƙarshe da kashi 27%. Ƙara sinadaran da ke ɗauke da bitamin C (misali, yankakken barkono sabo ko lemun tsami) ya ƙara rage yawan sinadarin da kashi 15%–20%.

3. Dabaru Masu Amfani da Lafiya

Dangane da bayanan gwaji, za a iya raba lokacin fermentation zuwa matakai uku:

Lokacin haɗari (kwanaki 2–5):Matakan nitrite sun wuce matsayin aminci na China (20 mg/kg) da sau 2-3. Dole ne a guji shan su.

Lokacin sauyawa (kwanaki 6–10):Matakan suna raguwa a hankali zuwa matakan da ba su da haɗari.

Lokacin aminci (bayan kwana 10):Nitrite yana daidaita ƙasa da 5 mg/kg, wanda aka ɗauka a matsayin mai lafiya don amfani.

Dabaru da aka ingantazai iya rage haɗari:

Hanyar yin gishiri mai sauƙi (2.5% na gishirin farko, wanda aka ƙara zuwa 3% daga baya) tare da yin allurar ruwan gishiri mai shekaru 5% yana rage lokacin haɗari zuwa awanni 36.

Ana motsa shi akai-akai don samar da iskar oxygen da ke ƙara yawan nitrite da kashi 40%.

Ga masu kamuwa da sinadarin nitrite mai yawan bazata, hanyoyin gyara sun tabbatar da inganci:

Ƙara foda na bitamin C 0.1% na tsawon awanni 6 ya rage nitrite da kashi 60%.

Haɗawa da tafarnuwa sabo (kashi 3% na nauyi) ya sami irin wannan sakamako.

Wannan binciken ya tabbatar da cewa haɗarin da ke tattare da abincin da aka yi da girki a gida abu ne da za a iya hasashensa kuma ana iya sarrafa shi. Ta hanyar fahimtar yanayin nitrite da aiwatar da takamaiman iko - kamar kiyaye gishiri 2.5%, sarrafa zafin jiki da aka tsara, da kuma kafin a yi magani - masu amfani za su iya jin daɗin abincin da aka yi da girki cikin aminci. Ana ba da shawarar a ajiye "rubutun girki" don bin diddigin zafin jiki, lokaci, da sauran sigogi, ta hanyar canza ayyukan girki zuwa hanyoyin da suka dace da kimiyya, waɗanda suka san haɗari.