کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7590570 | 1492102 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Formation and reduction of furan in a soy sauce model system
ترجمه فارسی عنوان
تشکیل و کاهش فوران در یک سیستم مدل سس سویا
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کلمات کلیدی
فوران، سس سویا، سیستم مدل، تخمیر افزودنی های مواد غذایی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30 °C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20 °C and 40 °C were reduced by 45% and 88%, respectively compared to 30 °C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (p < 0.05). Iron sulfate and ascorbic acid increased the furan level at 30 days' fermentation in the soy sauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 189, 15 December 2015, Pages 114-119
Journal: Food Chemistry - Volume 189, 15 December 2015, Pages 114-119
نویسندگان
Min Yeop Kim, Jae-Young Her, Mina K. Kim, Kwang-Geun Lee,