CONTROL OF BROWNING DURING STORAGE OF APPLE SLICES PRESERVED BY COMBINED METHODS - 4-HEXYLRESORCINOL AS ANTI-BROWNING AGENT

被引：78

作者：

MONSALVEGONZALEZ, A ^{[1
]}

BARBOSACANOVAS, GV ^{[1
]}

CAVALIERI, RP ^{[1
]}

MCEVILY, AJ ^{[1
]}

IYENGAR, R ^{[1
]}

机构：

[1] OPTA FOOD INGREDIENTS INC,CAMBRIDGE,MA 02139

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期

关键词：

APPLES; BROWNING; STORAGE TEMPERATURES; 4-HEXYLRESORCINOL;

D O I：

10.1111/j.1365-2621.1993.tb09361.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effectiveness of 4-hexylresorcinol to inhibit enzymatic and nonenzymatic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid-2-phosphate were used for comparison. Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4-hexylresorcinol comparable to that of a fivefold sulfite concentration at 25-degrees-C. At temperature above 35-degrees-C, the inhibiting effect of 4-hexylresorcinol was minimal. Energy of activation of the browning reaction was 5-20 kcal/mol and was not affected by anti-browning treatment. Only induction time was delayed by the 4-hexylresorcinol and sulfite treatments.

引用

页码：797 / &

共 34 条

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[9] The Effect of Anti-Browning Treatments for Fresh-Cut Guava Slices in Prevention of Browning during Dehydration
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