食品科学2016，Vol.37Issue(13)：65-70,6.DOI:10.7506/spkx1002-6630-201613012
低盐腌制白萝卜非酶褐变动力学
Kinetics of Non-Enzymatic Browning in Low-Salt Pickled Radish
摘要
Abstract
The paper discusses the causes and kinetics of non-enzymatic browning during pickling of radish, which is expected to be helpful for the processing of radish. The radish was fermented spontaneously at different temperatures (25, 30 and 35℃) in this study. Changes in qualities related to non-enzymatic browning include total polyphenols, reducing sugar, vitamin C, free amino acid, 5-hydroxymethylfurfural (5-HMF), browning degree (BD) and color parameters (L*, a*and b*) were studied and fitted with zero order and first order models, respectively. The browning of pickled radish was non-enzymatic browning, which was mainly due to Maillard reaction and oxidative polymerization. The first order model could better explain the kinetic changes of total polyphenols, reducing sugar, and free amino acids in radish during pickling. The changes of 5-HMF and BD accorded with zero order model, and a good correlation between 5-HMF and BD was observed (R2> 0.936 0). Color parameters (L*, and b*) could be expressed by a first-order kinetic equation (R2>0.801 2). The fermentation temperature had a significant effect on the quality of pickled radish products, and the quality of pickled radish can be improved by controlling fermentation temperature.关键词
白萝卜/非酶褐变/动力学/低盐腌制Key words
radish/non-enzymatic browning/kinetics/low-salt pickled分类
轻工业引用本文复制引用
刘卫,张明美,宋颖,杨曼倩,兰洋,苟珍琼,董全..低盐腌制白萝卜非酶褐变动力学[J].食品科学,2016,37(13):65-70,6.基金项目
重庆市“121”科技支撑示范工程项目 （）
