トマト製品の褐変機構に関する研究

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書誌事項

タイトル別名
  • Studies on Browning of Tomato Products
  • トマト セイヒン ノ カッペン キコウ ニ カンスル ケンキュウ 1 トマト セイヒン ノ シキチョウ レッカ
  • Part I. On color deterioration of tomato products
  • (第1報) トマト製品の色調劣化

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抄録

The tomato purees were stored at 37° for 3 to 6 months to observe the chemical changes as well as surface color of the puree. The results of the analysis on the pigments showed no significant decrease in the amount of lycopene and carotene, although the amount of water soluble pigment increased during storage. The contents of reducing sugar and vitamin c were decreased whereas the amounts of titrable acidity as well as HMF which has absortion peak in ultraviolet region increased. The tomato purees prepared in model system were also stored at 37° in order to find the causes of the color deterioration. Tomato purees which incrude tomato serum part showed color change remarkaby in proportion to the amount of the serum incruded, indicating that the serum part is the principal causes of color change from the viewpoint of constituents of tomato puree.

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