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.

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.

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