| 摘要 |
<p>Conventional sterilization of foods in cans can cause degradation of flavor, color and/or texture of the food. A mixture of an aldonic acid and its lactones is added to the food to be sterilized which reduces the time-temperature parameter for sterilization and yields a sterilized food product that is not degraded. Plastic containers (3) which are exposed to heat sterilization conditions to sterilize sealed food products are susceptible to softening and distortion. A mixture of an aldonic acid and its lactones is added to the food to be sterilized and then the mixture and food are sterilized in the plastic container at sterilization conditions which will not soften of deform the plastic container. Seafood conventionally requires large quantities of salt to maintain their texture after sterilization in containers. The addition of an aldonic acid and its lactone to seafood before sterilization maintains the texture without the addition of large quantities of salt.</p> |
