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[求助]
食品专业外文翻译一段，求助，谢谢~
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The color of a fruit is the first quality factor that the consumer appreciates and has a remarkable influence on its acceptance. Color of foods dramatically influences consumers’ preferences (Calvo, Salvador, & Fiszman, 2001; Chan & Kane-Martinelli, 1997; Gamble, Jaeger, & Harker, 2006; Hutchings, 1994) and in this sense, some studies revealed that color of citric beverages in general, are related to the consumer’s perception of flavour, sweetness and other characteristics in relation to the quality of these products (Chan & Kane-Martinelli, 1997; Tepper, 1993), and it’s also an indicator of the natural transformation of a fresh food (ripeness) or of changes that occur during its storage or processing. Color of orange juice is mainly due to carotenoid pigments (Lee & Coates, 2003; Mele′ndez- Martı′nez, Britton, Vicario, & Heredia, 2005; Mele′ndez- Martı′nez, Vicario, & Heredia, 2003; Vikram, Ramesh, & Prapulla, 2005) and it’s related with the ripening of the product, the presence of impurities, the technological treatments, the storage conditions, microorganisms alterations, browning reactions, etc. During storage, the orange juice suffers an important number of deterioration reactions (ascorbic acid degradation, cloud loss, microbial spoilage, development of off-flavour, changes in color, texture, appearance), that produce an important quality loss (Ayhan, Yeom, Zhang, & Min, 2001; Bezman, Rouseff, & Naim, 2001; Goyle & Ojha, 1998; Polydera, Stoforos, & Taoukis, 2003; Roig, Bello, Rivera, & Kennedy, 1999; Torregrosa, Esteve, Frı′gola, & Corte′s, 2006). The presence of furfural and 5-hidroxymethylfurfural (HMF) in stored citric products is an indicator of their quality loss; furfural and HMF are related with the browning of the juice and they are also good indicators of the excess of temperature and storage time in some food (Nagy & Randall, 1973; Rodrigo et al., 2003). Consequently, the analysis of these compounds has special importance in the food industry. A few inadequate conditions during thermal treatment and during storage of the juice reflect on an increase of the concentration of the different derivatives of furfural, formed by degradation of the reducer sugars or by Maillard’s reaction, and in addition changes in the color. [ Last edited by 孙仙仙儿 on 2014-2-9 at 14:25 ] |
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RXMCDM: 取消屏蔽 2014-02-09 19:14:30
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| 水果的色泽是消费者关注的首要质量因素，并显著影响消费者的接受程度。食品的颜色显著的影响消费者的喜好，(Calvo, Salvador, & Fiszman, 2001; Chan & Kane-Martinelli, 1997; Gamble, Jaeger, & Harker, 2006; Hutchings, 1994)从这个意义上说，有研究表明柠檬酸饮料的颜色通常与消费者对香味、甜度以及其他和产品质量相关特征的认知有关 (Chan & Kane-Martinelli, 1997; Tepper, 1993)。颜色也是新鲜食品（成熟）或在其贮存和加工过程中的自然变化的指标。橙汁的颜色主要来自于类胡萝卜素的颜色(Lee & Coates, 2003; Mele′ndez- Martı′nez, Britton, Vicario, & Heredia, 2005; Mele′ndez- Martı′nez, Vicario, & Heredia, 2003; Vikram, Ramesh, & Prapulla, 2005)，并且与产品的熟化程度、杂质、工艺处理、贮存条件、微生物变化、褐变反应等有关。在贮存过程中，橙汁会经历许多变质反应（抗坏血酸降解、浑浊态丧失、微生物破坏、臭气的产生、材质、外观），损坏其质量(Ayhan, Yeom, Zhang, & Min, 2001; Bezman, Rouseff, & Naim, 2001; Goyle & Ojha, 1998; Polydera, Stoforos, & Taoukis, 2003; Roig, Bello, Rivera, & Kennedy, 1999; Torregrosa, Esteve, Frı′gola, & Corte′s, 2006)。贮存的柠檬酸产品中的糠醛和5-羟甲糠醛（HMF）是其质量损失的指示剂。糠醛和HMF与果汁的褐变相关，同时它们也是某些食品温度过高和存贮时间过长的良好指标(Nagy & Randall, 1973; Rodrigo et al., 2003)。因此，对这些化合物的分析在食品工业中特别重要。在果汁热处理及贮存过程中，还原性糖类通过Maillard反应降解，产生不同的糠醛衍生物，一些不适当的条件可反映在它们浓度的升高及果汁颜色的变化。 |
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