Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions

文献类型： 外文期刊

第一作者： Wang, Chen

作者： Wang, Chen;Zhang, Xiaoli;Gao, Ya;Han, Yanqiu;Wu, Xingzhuang

作者机构：

关键词： Dongbei Suancai; Non-enzymatic browning; Fermentation conditions; Path analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 335 卷

页码：

收录情况： SCI

摘要： A non-enzymatic browning reaction occurs easily in Dongbei Suancai (DS) during storage. Using the method of path analysis, the changes in contents of VC (ascorbic acid), polyphenol, reducing sugar, amino nitrogen, and 5-HMF (5-hydroxymethyl furfural) were investigated to analyze the direct pathways and determinants of browning caused by pre-production blanching at 100 degrees C (R-100), salt-addition increased from 2% to 6% (Y-6) and fermentation time extended from 30 d to 40 d (T-40), respectively. The results showed that R-100 could delay the browning by inhibiting two direct pathways of oxidative decomposition of VC and oxidation-polymerization of polyphenols, but T-40 could lead to an increase in degree of browning for which primary determinant was the interaction between polyphenol and reducing sugar, while Y-6 had no obvious effect on browning pathway and determinants. R-100 was thus deemed to be a good measure with inhibiting non-enzymatic browning in DS during storage.

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