| 摘要 |
PURPOSE:To suppress occurrence of H2S in a canned food and to prevent blackening on the inner face of the canned food, by adding sodium fumarate, potassium bromate, maltose or D-glucuronolactone to canned fish, shellfish and canned fowl egg. CONSTITUTION:One of more of 0.1-2.0wt% sodium fumarate, 0.5-2.0wt% D-glucuronolactone, 0.5-5.0wt% maltose and 0.02-0.15wt% potassium bromate are added to canned fish and shellfish such as crab, sea bream, tuna, scallop, etc., and canned fowl egg such as quail, etc. Consequently, occurrence of H2S is extremely suppressed or H2 is converted into a nonvolatile sulfur-containing compound, and blackening is properly prevented.
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