Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

被引：80

作者：

Esteve, MJ

Frígola, A

Rodrigo, C

Rodrigo, D

机构：

[1] Univ Valencia, Fac Farm, Area Nutr & Bromatol, E-46100 Burjassot, Valencia, Spain

[2] Univ Politecn Valencia, CTT, Valencia 46027, Spain

[3] CSIC, Inst Agroquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2005年 / 43卷 / 09期

关键词：

orange juice; composition; colour; physicochemical characteristics; storage;

D O I：

10.1016/j.fct.2005.03.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of the physicochemical and quality characteristics of various minimally pasteurized refrigerated orange Spanish juices and their changes with storage time and temperature were investigated. Essential oils, acidity, conductivity, diacetyl index, hydroxymethylfurfural, formol index, viscosity and ascorbic acid varied with storage time more significantly at 10 degrees C than at 4 degrees C. Density, colour and pectinmethylesterase did not vary at 4 degrees C. Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The degradation kinetics of the concentration of remaining ascorbic acid against time follows a straight line whose slope indicates the degradation rate. A period of at least 42 days at 4 degrees C and 35 days at 10 degrees C was established as the shelf life of the juices. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1413 / 1422

页数：10

共 54 条

[1]

APARICIO P, 1992, ANAL BROMATOL, V41, P257

[2] Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation [J].