REDOX-POTENTIAL AND BROWNING OF TOMATO PASTE IN ALUMINUM TUBES DURING STORAGE AT DIFFERENT TEMPERATURES

被引：6
|
作者：
MESIC, Z
GALIC, K
CIKOVIC, N
机构：
[1] UNIV ZAGREB,FAC FOOD TECHNOL & BIOTECHNOL,ZAGREB 41000,CROATIA
[2] PODRAVKA KOPRIVNICA,KOPRIVNICA 43300,CROATIA
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 06期
关键词：
D O I：
10.1007/BF01192850
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of temperature and applied lacquer on aluminium (Al) tubes on physico-chemical changes of tomato paste during storage was studied. Packaging and storage conditions have a considerable influence on both the oxidative changes in the product and corrosion behaviour of the Al tubes. The greatest changes during storage were the ascorbic acid and hydroxymethylfurfural contents; the compounds known to possess certain oxide-reduction power. The consequence of oxidation-reduction reactions taking place during storage was the establishment of particular redox values: the lower the reducing power of the compounds present, the higher the rH value obtained.
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收藏
页码：525 / 530
页数：6
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