STABILITY OF SORBIC ACID IN INTERMEDIATE MOISTURE SYSTEMS

被引：10

作者：

LEDWARD, DA

机构：

[1] Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Loughborough

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1990年 / 7卷 / 05期

关键词：

Carbonyl compounds; Non-enzymic browning; Sorbate oxidation; Water activity;

D O I：

10.1080/02652039009373933

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Intermediate foods are a heterogeneous group of foods which are stabilized by lowering their water activity to a level insufficient to support bacterial growth, typically about 0.85. However, moulds and yeasts are able to grow at these water activities and it is usual to add an antimycotic such as sorbate to ensure microbial stability. Sorbate, though, is liable to oxidation and in model systems adjusted to a water activity of 0.85 some of the oxidation products were found to be potential reactants in non-enzymic browning reactions with lysine, glutamate and haemoglobin solutions when stored at 38°C or 65°C. Oxidation led to an increase in pH and the formation of thiobarbituric acid-reactive substances. In some intermediate moisture meat products prepared by cook-soak equilibration in a variety of humectant solutions, 0.3% sorbate induced the formation of covalent linkages between proteins on storage at 38°C. The concentration of sorbate in the meats decreased by a factor of 2 during 4 months at this temperature. The effects of such reactions on the quality of the food are discussed. © 1990 Taylor & Francis Group, LLC.

引用

页码：677 / 683

页数：7

共 14 条

[1]

Arya S.S., Stability of sorbic acid in aqueous solution, Journal of Agricultural and Food Chemistry, 28, pp. 1246-1249, (1980)

[2]

Arya S.S., Thakur B.R., Degradation products of sorbic acid in aqueous solution, Food Chemistry, 29, pp. 41-49, (1988)

[3]

Ledward D.A., Intermediate moisture meats, Developments in Meat Science, 2, pp. 157-192, (1981)

[4]

Ledward D.A., Novel intermediate moisture meat products, Properties of Water in Foods, pp. 447-463, (1985)

[5]

Ledward D.A., Lymm S.K., Mitchell J.R., Textural changes in intermediate moisture meat during storage at 38°C, Journal of Texture Studies, 12, pp. 173-184, (1981)

[6]

Obanu Z.A., Ledward D.A., Reactivity of sorbate and glycerol in some model intermediate moisture systems, Food Chemistry, 21, pp. 57-75, (1986)

[7]

Obanu Z.A., Ledward D.A., Lawrie R.A., Reactivity of glycerol in intermediate moisture meats, Meat Science, 1, pp. 177-186, (1977)

[8]

Seow C.C., Cheah P.B., Kinetics of the degradation of sorbic acid in aqueous glycerol solutions, Food Chemistry, 17, pp. 95-103, (1985)

[9]

Seow C.C., Cheah P.B., Reactivity of sorbic acid and glycerol in non-enzymic browning in liquid intermediate moisture model systems, Food Chemistry, 18, pp. 71-80, (1985)

[10]

Vidyasagar K., Arya S.S., Degradation of sorbic acid in fruit squashes and fish paste, Journal of Food Technology, 19, pp. 447-454, (1984)

← 1 2 →