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Effects of Process and Storage Temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during Storage Time

Effects of Process and Storage Temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during Storage Time
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摘要 Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.
作者 Hye Won Yeom Joseph Conte Rasheed Mohammed Steve DeMuri
机构地区 Campbell Soup Company
出处 《Journal of Food Science and Engineering》 2016年第5期237-244,共8页 食品科学与工程（英文版）（美国）
关键词 Aseptic cold break tomato paste process temperature storage temperature Browning Index FUROSINE HMF. 无菌灌装 褐变指数 贮藏温度 储存过程 番茄酱 HMF 氨酸 羟甲基糠醛
分类号 TS275 [轻工技术与工程—农产品加工及贮藏工程] TS255.5 [轻工技术与工程—农产品加工及贮藏工程]
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共引文献7

Journal of Food Science and Engineering
2016年 第5期

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