Sorbate destruction and non-enzymatic browning in model aqueous systems
The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (a w) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from...
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| Autores principales: | , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_10820132_v3_n6_p405_Campos |
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| Sumario: | The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (a w) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from non-enzymatic browning by zero order kinetics. Both reactions were found to be related not only to temperature and pH but also to the humectants (NaCl, glycerol) used to depress a w. A higher preservative retention and a smaller amount of browning was produced by the use of a mixture of 35.0 g/kg of NaCl and 220.0 g/kg of glycerol as a humectant instead of one of them alone, citric acid instead of phosphoric acid as the acidifying agent, and glass flasks instead of polyethylene containers. The non-enzymatic browning reactions were greatly influenced by sorbic acid destruction. The inclusion of glycine was responsible for the enhanced sorbate destruc tion and browning development. © 1997, Sage Publications. All rights reserved. |
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