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Effet de l'environnement ammoniacal sur la qualité de la crème non laitière en boîte.

Effect of ammonia environment on the quality of boxed non-dairy cream.

Auteurs : CHEN L., LIU B., PANG L., JIANG Y., LI X., SONG J., ZHOU D.

Type d'article : Article de la RIF

Résumé

Ammonia leakage in food cold storage have adverse impact on the quality of food, which may be related to ammonia concentration and exposure time, but there is a lack of data support. In this paper, the quality of boxed non-dairy cream exposed to ammonia environment (0 (CK), 100, 500, and 1000 mL m−³) at −18 °C for 6 day were evaluated. Results showed that no ammonia residue was detected in the boxed non-dairy cream exposed for 6 days. There were no significant differences (P > 0.05) in the color value, odor, pH value, and sensory score of the non-dairy cream under the four ammonia groups during the same exposure time. And peroxide values was far below the standards limit, and benzo (α) pyrene content of all the cream groups were not detected The results indicated that all the boxed non-dairy cream in this experiment had no quality deterioration and food safety risk.

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Format PDF

Pages : 351-359

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    20 €

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    Gratuit

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Détails

  • Titre original : Effect of ammonia environment on the quality of boxed non-dairy cream.
  • Identifiant de la fiche : 30032480
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
  • Date d'édition : 09/2024
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2024.05.028

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