Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates

 

Abstract

This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechanism of furan formation. Results revealed that the total furan contents rose substantially in canned meat paste, tomato mackerel, chicken puree, tomato paste, pineapple slice, pineapple juice and carrot juice following sterilization. However, the total furan content did not change significantly ( p > 0.05) in canned oily mackerel, but decreased significantly ( p

Recommended Citation

Tsao, Wen-Xuan; Chen, Bing-Huei; and Kao, Tsai-Hua (2022) "Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates," Journal of Food and Drug Analysis: Vol. 30 : Iss. 4 , Article 9.
Available at: https://doi.org/10.38212/2224-6614.3423

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