Title: Kinetic Analysis of Non-enzymatic Browning in Hot Break Tomato Paste during Storage
Abstract: Changes of qualities related to non-enzymatic browning in hot break tomato paste(HBTP) at different storage temperatures(0,25 ℃ and 37 ℃) for 5 months were evaluated in this study,in order to guide the storage of HBTP.Changes of free amino acids,total sugar,vitamin C,5-hydroxymethylfurfural(HMF) and browning degree(BD) were fitted with zero-,first-order and combined models,respectively,and it was found that the combined model could better explain the kinetic changes of non-enzymatic browning in HBTP during storage.At 25 ℃ or 37 ℃,a good correlation between HMF formation and BD was observed,and color parameters(lightness L*,redness a* and yellowness b*) could be expressed by combined equations as functions of HMF.Higher storage temperatures(25 ℃ and 37 ℃) had significant effects(P0.05) on changes of total amino acids,total sugar,vitamin C,HMF,BD and color parameters in HBTP.When stored at 0 ℃,changes of HMF,BD and color parameters in HBTP were not significant(P 0.05).All the results indicated that the quality of HBTP was deteriorated significantly during higher temperature storage,but could be protected well during lower temperature storage.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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