摘要
本文探讨了在空气和隔绝氧条件下，异抗坏血酸、AOB抗氧保鲜液及其混合液的抗氧化褐变和防霉能力，比较了室温（25℃）和加热（40℃）情况下异抗坏血酸和AOB保鲜液对酱腌菜的保鲜效果和组织状态变化，并分析了发生褐变的原因。实验结果表明：真空保藏时，2％异抗坏血酸液在室温和加热（40℃）条件下都能明显加速酱腌菜褐变，但抑制霉菌效果较好；在有氧情况下，异抗坏血酸没有抑菌效果。而在无论有无氧的情况下，2％AOB保鲜液对酱腌菜的抗氧化报变和防霉性都甚佳，能大大延长酱腌菜保鲜期。酱腌菜组织状态劣变随着其褐变程度的增加而加剧。
The inhibiting effect of isoascorbic acid solution, AOB (a kind of food preservative) solution and their mixture on oxidative browning and mould development of pickled food were investigated. At 25℃and 40℃, in the presence of air, 2% isoascorbic solution had no inhibitory effect on mould in vaccum condition it could inhibit the growth of mould, but the oxidative browning was accelerated. The results suggested that 2% AOB solution was a better antioxidant and mould inhibitor for pickled food. The tissue softness of pickled food was closely associated with its oxidative browning.
出处
《中国食品添加剂》
CAS
1998年第2期13-16,共4页
China Food Additives
