タマネギピューレの紅変防止方法(西九州大学 I.健康栄養学科)

概要

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As a first step in establishing a prevention method for the reddening of onion puree, the effects of incubation time, temperature and pH on the puree reddening were examined. As time passed, onion puree changed to dark reddish-brown and onion juices turned red. The reddening progressed most at pH 5. The reddening was restrained for one week at 5℃ but progressed at 30℃. Effect of various kinds of compounds on the reddening was examined. Ascorbic acid promoted the reddening but cysteine restrained it. However, as cysteine increased in concentration, a smell like sulfur became stronger. Thiol compounds, NaCl, EDTA, acetic acid and lactic acid were also examined on the reddening. The restraint effect was recognized in homocysteine but the onion puree turned red little by little. Glutathione, cysteamine, thiomallic acid, N-acetyl cysteine restrained the reddening for one week. NaCl restrained it in a concentration of 1% slightly but EDTA, acetic acid and lactic acid had little effect on restraining.
西九州大学の論文
2004-03-01