INFLUENCE OF SUGAR ON ANTHOCYANIN PIGMENT STABILITY IN FROZEN STRAWBERRIES

被引：95

作者：

WROLSTAD, RE

SKREDE, G

LEA, P

ENERSEN, G

机构：

[1] MATFORSK,NORWEGIAN FOOD RES INST,OSLOVEIEN 1,N-1432 AS,NORWAY

[2] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97331

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01598.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Strawberries were individually quick‐frozen (IQF) and packed with 10, 20 and 40% by weight added sucrose. Samples were stored at ‐ 15°C for 3 yr and analyzed for: total monomeric anthocyanin pigment, polymeric color, browning and color density. To test the influence of thawing, half the samples were thawed and refrozen prior to analysis. One‐ and two‐way analysis of variance (ANOVA) revealed that sucrose addition had a significant protective effect on anthocyanin pigment content and also retarded browning and polymeric color formation. Thawing accelerated these color degradative reactions. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1064 / &

共 8 条

[1] BEERY KE, 1978, FOOD PROD DEV, V12, P76
[2] KINETIC-STUDIES ON STRAWBERRY ANTHOCYANIN HYDROLYSIS BY A THERMOSTABLE ANTHOCYANIN-BETA-GLYCOSIDASE FROM ASPERGILLUS-NIGER
BLOM, H
THOMASSEN, MS
[J]. FOOD CHEMISTRY, 1985, 17 (03) : 157 - 168
[3] KULISIEWICZ J, 1975, FOOD SCI TECHN ABST, V7, pJ453
[4] INFLUENCE OF FRUIT COMPOSITION, MATURITY AND MOLD CONTAMINATION ON THE COLOR AND APPEARANCE OF STRAWBERRY WINE
PILANDO, LS
WROLSTAD, RE
HEATHERBELL, DA
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (04) : 1121 - 1125
[5] Scheffe H., 1959, ANAL VARIANCE
[6] SHAU L, 1974, FOOD SCI TECHN ABST, V6, pJ1235
[7] POLYMERIC NATURE OF WINE PIGMENTS
SOMERS, TC
[J]. PHYTOCHEMISTRY, 1971, 10 (09) : 2175 - +
[8] WROLSTAD RE, 1976, B OREGON AGR EXPT ST, V624

← 1 →