de Castro Antonio, Sánchez Antonio Higinio, Beato Víctor Manuel, Casado Francisco Javier, Montaño Alfredo
a Food Biotechnology Department , Instituto de la Grasa (C.S.I.C.) , Seville , Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(7):1158-64. doi: 10.1080/19440049.2014.913320. Epub 2014 May 12.
The effects of different packing conditions and storage times on the stability of monosodium glutamate (MSG) added to two different fermented vegetables (Spanish-type green table olives and pickled cucumbers) were studied. Factors such as packaging material (glass bottle versus plastic pouch), heat treatment (pasteurisation versus non-pasteurisation), and the presence or not of a preservative compound (potassium sorbate) were considered. The MSG content of pickled cucumbers was stable for up to 1 year of storage in all packing conditions studied. The MSG content also remained stable in pasteurised green table olives. On the contrary, MSG was extensively degraded (>75% degradation) after 54 weeks of storage in unpasteurised green olives with a higher degradation rate in glass bottles compared with plastic pouches. In the presence of potassium sorbate, MSG was also considerably degraded in olives packed in plastic pouches (>50% degradation), but hardly degraded in glass bottles. The results indicate that MSG degradation in olives is due to the action of both lactic acid bacteria and yeasts, with the formation of γ-aminobutyric acid as the major end-product.
研究了不同包装条件和储存时间对添加到两种不同发酵蔬菜（西班牙式绿橄榄和腌黄瓜）中的味精（MSG）稳定性的影响。考虑了包装材料（玻璃瓶与塑料袋）、热处理（巴氏杀菌与非巴氏杀菌）以及是否存在防腐剂化合物（山梨酸钾）等因素。在所有研究的包装条件下，腌黄瓜中的味精含量在储存长达1年的时间内保持稳定。在经过巴氏杀菌的绿橄榄中，味精含量也保持稳定。相反，在未经过巴氏杀菌的绿橄榄中储存54周后，味精大量降解（降解率>75%），与塑料袋相比，玻璃瓶中的降解率更高。在存在山梨酸钾的情况下，塑料袋包装的橄榄中的味精也有相当程度的降解（降解率>50%），但在玻璃瓶中几乎不降解。结果表明，橄榄中味精的降解是由于乳酸菌和酵母菌的作用，γ-氨基丁酸作为主要终产物形成。
