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Mechanism of colour changes in transparent packaging of pickled mustard tubers
Pages: 182-186
Year: Issue:  11
Journal: Food and Fermentation Industries

Keyword:  pickled mustard tubertransparent packingcolour changesmechanism;
Abstract: The newly-produced pickled mustard tubers were used as as raw materials,PET /PA /RCPP transparent material was selected for packaging,and BOPP / PET / PE non-transparent opaque aluminum material was used as the control. The mechanism of transparent packaging on color changes of pickled mustard tubers was explored. Results indicated that total acids,amino nitrogen and total sugar content of the products in the transparent packaging decreased rapidly and browning quickly. The transparent materials boosted the accumulation of 5-HMF which was the Maillard reaction intermediates and promote the chlorophyll photodegradation which lead to brown substances synthesis. Furthermore,small thickness and good permeability of transparent material could also cause discoloration of pickled mustard tubers. In addition,the phenolics content change was not the main cause of transparent packaging pickled mustard tubers discoloration.
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