食品工业科技2012，Vol.33Issue(3)：292-296,5.
秘鲁鱿鱼丝褐变抑制剂的筛选
Selection of anti-browning agents for Dosidicus gigas slice
摘要
Abstract
In order to select effective and safe anti-browning agents for Dosidicus gigas slice,glucose-Lys system and squid slice extraction-celite system were used as simulation systems to investigate those agents＇anti-browning effects on Dosidicus gigas slice,including sodium sulfite,glutathione,cinnamic acid,citric acid,calcium lactate,ferulic,pentasodium tripolyphosphate,compound of ferulic and citric acid,and compound of cinnamic acid and citric acid.And the most effective agents were added in the Dosidicus gigas slice to test its anti-browning capacity.The result indicated that the compound of citric acid and ferulic was the most effective anti-browning agent compared with the others.The compound,in which citric acid at the concentration of 50mmol/L,was the most efficient anti-browning agent during storage at the temperature of 60℃ and the inhibiting browning rate could reach 23% after 4 days.However,its anti-browning capacity did not increase at the presence of ferulic.关键词
秘鲁鱿鱼丝/褐变/模拟体系/褐变抑制剂Key words
Dosidicus gigas slice/browning reaction/simulation systems/browning inhibitor分类
轻工纺织引用本文复制引用
林丹,薛勇,崔宏博,王超,薛长湖..秘鲁鱿鱼丝褐变抑制剂的筛选[J].食品工业科技,2012,33(3):292-296,5.基金项目
海洋公益性行业科研专项 （）
国际科技合作项目 （）
“泰山学者”建设工程专项经费 （）
