Haze development in aerobically or anaerobically produced clarified apple juices

被引：12

作者：

Wall, KM ^{[1
]}

Tait, VM ^{[1
]}

Eastwell, KC ^{[1
]}

Reid, CA ^{[1
]}

Beveridge, THJ ^{[1
]}

机构：

[1] SUN RYPE PROD LTD, KELOWNA, BC V1Y 7N6, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期

关键词：

haze; phenolics; clarified; apple; juice;

D O I：

10.1111/j.1365-2621.1996.tb14733.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Haze production in aerobically or anaerobically produced Red Delicious apple juice was assessed following heating, aeration, and protein addition. Stored aerobic juice produced haze in 6 wk, but anaerobic juice was haze-free unless oxygen was introduced. Phenolic material was incorporated into haze in both systems. HPLC (detection at 420 nm) of concentrated juice and addition of 100 mg/L BSA suggested the presence in both juices of 'reactive' material which could complex and precipitate during storage. Phenolic compounds, heating, and especially oxidation during processing (and storage) appear to be major determinants of 'haze potential' in clarified apple juice.

引用

页码：92 / 96

页数：5

共 18 条

[1]

BEVERIDGE T, 1993, FOOD STRUCT, V12, P195

[2]

BRADFORD MM, 1976, ANAL BIOCHEM, V72, P248, DOI 10.1016/0003-2697(76)90527-3

[3] ANALYSIS OF CONDENSED TANNINS USING ACIDIFIED VANILLIN [J].