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食品专业外文翻译，求各位帮助，谢谢~
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When we applied a Tukey test, we obtained that in the sixth week of storage there are significant differences (p < 0.05) for the browning index value of the juice treated by HIPEF and the pasteurized juice, both at 2 ℃ and 10℃. The control of furanic aldehydes is important in the evaluation of nonenzymatic browning, adulterations, heating, or incorrect storage conditions. The main decomposition product of the hydrolysis of sugars catalysed by acid is 5- (hydroxymethyl)-2-furfuraldehyde (HMF). The mean values for HMF content are 0.088 ± 0.019 mg/L, 0.089 ± 0.023 mg/L and 0.115 ± 0.023 mg/L for untreated, HIPEF and pasteurized orange juice, respectively. There are not statistically significant variations between HMF contents of the HIPEF treated juice or the pasteurized juice with regard to the untreated orange juice, immediately after the treatments, though the content in HMF is greater in the pasteurized orange juice. HMF values obtained at the last week of analysis (week 7) in the juices stored at 2℃ are 0.169 ± 0.054 and 0.196 ± 0.022 mg/L for HIPEF and pasteurized orange juice, respec-tively. In orange juices stored at 10℃ these values are 0.197 ± 0.034 and 0.223 ± 0.021 mg/L for HIPEF and pasteurized juice, respectively. During refrigerated storage at both temperatures, HMF increase slightly in both kinds juices (pasteurized and HIPEF) (data not shown), although it remains always below the maximum values allowed (AIJN, 1996). |
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