HYDROXYMETHYLFURFURAL ACCUMULATION IN APPLESAUCE PACKAGED IN MULTILAYER POLYMER-FILMS AND GLASS

被引：3

作者：

FERNANDES, LI

MCLELLAN, MR

机构：

[1] Dept of Food Science & Technology, Cornell Univ, New York State Agricultural Experiment Station, Geneva, New York

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

APPLESAUCE; PACKAGING; THERMAL HISTORY; POLYMER FILMS; GLASS JARS; HYDROXYMETHYLFURFURAL;

D O I：

10.1111/j.1365-2621.1992.tb05534.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Applesauce packaged in four different multilayer polymer films and glass was evaluated for changes in hydroxymethylfurfural content during storage. Packages were held for 15 wk at 20-degrees, 30-degrees, 37-degrees and 43-degrees-C. Hydroxymethyfurfural content was measured by HPLC analysis every 5 weeks. For all package types more HMF was measured at higher storage temperatures as expected, however, total amounts of HMF also varied according to package type. Comparison of HMF across package types as an index of thermal history would be of questionable value.

引用

页码：530 / 531

页数：2

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