摘要
研究了不同储藏温度(自然温度和高温35℃)条件下,复合铝箔小包装番茄酱的色泽、褐变度、番茄红素、5-HMF、VC和氨基酸态氮含量的变化,以探究储藏温度对番茄酱色泽稳定性产生的影响。结果表明美拉德反应和VC氧化反应是番茄酱储藏期间色泽变化的主要原因,番茄酱颜色变化先慢后快,氨基酸态氮、VC和番茄红素的损失、5-HMF含量的积累及褐变随着储藏时间的延长和温度的升高而加剧,可通过低温储藏加以控制,以维持色泽的稳定性。
Under different storage temperatures（natural temperature and high temperature 35 ℃）, composite aluminum foil packaging tomato sauce color, browning degree, tomato red element, 5-HMF, VC and amino acid nitrogen changes were studied to explore the effect of storage temperature on the color stability of tomato sauce. The results showed that the Maillard reaction and VC oxidation reaction was the main cause of color changes during the storage of tomato sauce; The color of tomato sauce changed little at the initial period of storage and then changed to be fast, the loss of amino acid nitrogen, VC and lycopene, accumulation of 5-HMF content and browning increase with the of storage time and the increase of temperature. It could be controlled when storaged under low temperature, so as to maintain the color stability.
出处
《食品工业》
CAS
北大核心
2016年第5期12-15,共4页
The Food Industry
基金
国家自然科学基金项目(31260388)
关键词
番茄酱
储藏温度
色泽稳定性
tomato sauce
storage temperature
color stability
