文章基本信息

标题：ZMENY OBSAHU SELÉNU POČAS KONZERVÁRENSKÉHO SPRACOVANIA ZELENINYCHANGES IN SELENIUM CONTENT DURING CANNING OF VEGETABLES
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作者：Ondrej Hegedűs ; Alžbeta Hegedűsová ; Silvia Jakabová 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：281-290
出版社：Association HACCP Consulting
摘要：The aim of this study was to follow the changes in selenium content in selected vegetable species (garden pea, white cabbage and tomato) that were grown on selenium treated and untreated soils, and from mass production canning technology without selenium enrichment during the vegetable processing and storing of products. The changes of selenium content in garden pea were evaluated after canning in salt pickle in comparison to selenium content before processing. Cans with samples were opened in two-month intervals and subjected to analysis. The results showed that selenium was partially extracted from grains to salt pickle, but the majority of its content (77%) still remained in grains. Evaluation of changes in selenium content during fermentation of white cabbage, as well as after its heat sterilisation in sour-sweet pickle showed that the majority of this element remains in solid fraction of cabbage and approximately 11 – 14 % got extracted to pickle. The changes of selenium content in tomato processing were evaluated in tomato pureé. The results indicated that the main selenium fraction was present in tomato seeds. Increase of concentration of tomato juice proportionally enhanced selenium content (4.9 fold), therefore, tomato pureé and its products are relatively rich source of selenium
关键词：selenium enrichment; vegetable processing; canning technology; heat;sterilisation; selenium content