包装条件对黑色成熟橄中的烯胺含量的影响
Mercedes Brenes-Álvarez1, Eduardo Medina1, Concepción Romero1
1Instituto de la Grasa (IG), Seville, Spain.
Journal of the science of food and agriculture
|February 24, 2026
概括
调整黑色成熟橄的pH值可以减少在加工过程中形成的烯胺 (一种潜在的致癌物). 虽然有效,但像二氧化碳酸这样的策略会影响纹理,并且CO2包装会增加烯胺.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 食品加工 食品加工 食品加工
背景情况:
- 黑色成熟橄是低酸的头食品,需要绝育以确保安全.
- 烯胺是一种潜在的致癌物质,在黑橄的热处理过程中形成.
- 烯胺的形成取决于pH值.
研究的目的:
- 评估包装条件对黑橄中的烯胺产量的影响.
- 研究在加工橄中减轻烯胺的方法.
主要方法:
- 在包装前修改橄肉的pH值.
- 使用乳酸和化等添加剂.
- 评估不同的包装大气 (CO2,空气,).
- 在整个橄中比较烯胺含量,切碎和切片的橄.
主要成果:
- 提高pH值至7以上会使烯胺减少20-30%.
- 碳酸可降低了多达35%的烯胺,但引起了软化.
- 二氧化碳包装增加了烯胺;空气和没有显著的影响.
- 由于种子中的前体,整个橄的烯胺含量高于切片/切片.
结论:
- 度调节是黑橄中烯胺缓解的一个可行的策略.
- 在烯胺减少,质地和包装之间存在权衡.
- 这些发现为食用橄行业提供了切实可行的工具来管理烯胺.
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