摘要
对鱿鱼丝产品加工及贮存过程中发生的褐变现象的机理进行了探讨。在此基础上提出了减缓、抑制这种褐变的方法。结果表明:这种褐变的主要原因是由美拉德反应引起的;2%的乳酸钙或0.5%的亚硫酸氢钠(残留量在允许范围)能有效地抑制、缓减这种褐变的产生。
The mechanism of the browning of squid slice, which occurred in the manufacture and store stage, was studied and improvement method was presented . The experiment results showed that this kind of browning was caused mainly by Maillard reaction and 2 % calcium lactate of 0.5 % sodium hydrogen salfite (its residence was under the permissible limit) could prevent squid slice from browning effectively.
出处
《食品与机械》
CSCD
1998年第2期19-20,共2页
Food and Machinery
