The Effect of Flavoring and Additives on the Color of Cooked Undaria pinnatifida

被引：0
|
作者：
Yu M. [1 ]
Jin M. [1 ]
Zhao B. [2 ]
Zhu T. [2 ]
Qi H. [1 ]
机构：
[1] National Engineering Research Center of Seafood, Dalian Polytechnic University, Liaoning, Dalian
[2] Jiangsu Palarich Food Co. Ltd., Jiangsu, Xuzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 05期
关键词：
color; flavoring; food additives; pigments; Undaria pinnatifida;
D O I：
10.16429/j.1009-7848.2023.05.025
中图分类号：
学科分类号：
摘要：
The effects of salt, sugar and vinegar as well as ascorbic acid, citric acid, sodium D-isoascorbate and potassium sorbate on color and pigment of Undaria pinnatifida during boiling were studied by using colorimeter and high performance liquid chromatography. The results showed that 0.2% salt provided good color protection and increased the yield of fucoxanthin and chlorophyll a by 29.12% and 79.73%, respectively. The addition of 0.3% sugar and 0.04% sodium D-isoascorbate significantly reduced the chlorophyll a content [(3.36 ± 0.11) μg/g and (9.13 ± 0.73) μg/g, respectively] while improving the color stability of Undaria pinnatifida, which was only 21.51% and 53.02% of the control group. As the ratio of vinegar increased, the Undaria pinnatifida gradually changed to olive color, with a color difference of up to 5.01. 0.025% vinegar resulted in a complete loss of chlorophyll a, while the addition of 0.004% citric acid resulted in a significant increase of 29.53% in the yield of fucoxanthin [(276.51 ± 16.15) μg/g] compared to the control [(213.47 ± 16.77) μg/g]. Ascorbic acid and potassium sorbate had a dual effect on the color stability of Undaria pinnatifida, with low levels (0.004%) of ascorbic acid promoting the retention of chlorophyll a, resulting in a significant increase in the yield of fucoxanthin [(422.73 ± 26.35) μg/g] compared to the control [(201.09 ± 14.42) μg/g], while high levels (0.10%) of potassium sorbate resulted in a 69.60% loss of chlorophyll yield. In the future development of seasoned Undaria pinnatifida, appropriate proportions of flavorings as well as additives should be added to achieve the desired processing quality traits. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：251 / 261
页数：10
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