摘要
研究不同包装材料和加工用水对菊芋泡菜褐变的影响,并对其贮藏期间部分理化指标的变化进行测定,初步揭示菊芋泡菜在贮藏期间发生褐变的机制。结果表明,菊芋泡菜贮藏期间发生的褐变主要是多酚的氧化聚合以及美拉德反应导致的非酶褐变,而低浓度的金属铁离子并不会导致褐变的发生。在菊芋泡菜中添加不同的抗褐变剂(异抗坏血酸钠、柠檬酸亚锡二钠和EDTA),可以减少菊芋泡菜在贮藏期间的褐变。加速贮藏实验表明,柠檬酸亚锡二钠是菊芋泡菜贮藏期间良好的抗褐变抑制剂。
The effects of package materials and water used in preparation processing on the browning of pickled Jerusalem artichoke during storage were explored and physiochemical properties of pickled Jerusalem artichoke during storage were determined to explore the browning mechanisms. Results indicated that the browning of pickled Jerusalem artichoke during storage was non-enzymatic browning,which was mainly due to oxidative polymerization of polyphenols and Maillard reaction. The metal ions at the low concentration level did not result in browning. The browning of pickled Jerusalem artichoke exhibited a declined trend at the condition of adding anti-browning agents such as sodium erythorbate,disodium stannous citrate and EDTA. Moreover,disodium stannous citrate was the best anti-browning agent for pickled Jerusalem artichoke during storage with accelerated browning experiments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期477-480,共4页
Food Science
基金
徐州市农业科技创新计划项目(XJ2010105)
徐州市铜山县2009年科技计划项目
关键词
菊芋
非酶褐变
多酚
美拉德反应
Jerusalem artichoke
non-enzymatic browning
polyphenol
Maillard reaction
