鲜切马铃薯丁贮藏期间颜色动力学变化  

Color dynamic changes of fresh-cut diced potatoes during storage

作　　者：张小燕[1] 赵凤敏[1] 李少萍[1] 曹有福[1] 杨延辰[1] 杨炳南[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《食品科技》2016年第5期185-191,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31401582);国家马铃薯产业技术体系项目(CARS-10-P23)

摘　　要：鲜切马铃薯丁方便、快捷、可食率高,越来越受到消费者的青睐。由于微生物引起的腐败变质是缩短鲜切马铃薯产品货架期的病理因素,而酶促褐变成为制约鲜切马铃薯产业发展的生理因素。结合马铃薯组织酶促褐变与品质下降的关系,探讨不同贮藏温度下(2、6、12、24℃)鲜切马铃薯丁颜色参数(亮度L、色泽角H°、饱和度S及总色差TCD)的动力学变化规律。结果表明,贮藏温度对鲜切马铃薯颜色参数有明显的影响,通过动力学分析,一级动力学比零级动力学更适合表现鲜切马铃薯丁的各项颜色参数变化规律。其中,色泽角H°及饱和度S呈现不规则曲线变化,经非线性多项式拟合效果显著;而亮度L值和总色差TCD 2个参数符合一级动力学模型,采用Arrehenius方程对L及TCD变化的速率常数k和温度T进行拟合,得出L和TCD的活化能分别是27.530、26.593 k J/mol,L和TCD预测模型相关系数R2分别为0.832及0.816,标准差分别为0.213及0.217,拟合度较高,预测效果较好。对模型进行外部验证,实测值与预测值较为接近,可为鲜切马铃薯丁实际货架期预测提供参考和借鉴。Consumption for healthy, convenient and highly edible fresh-cut diced potatoes are increasing rapidly nowadays. However, Fresh-cut diced potatoes are vulnerable to microbial infection during storage that lead to the deterioration of sensory quality and nutritional value. Due to enzymatic browning, quality parameters such as the color of fresh-cut diced potatoes was getting worse during the shelf life. In order to study the dynamic changes of different parameters （Lightness L, Hue angle H~, Saturation S and Total Color Deviation TCD） of fresh-cut diced potatoes, kinetic equations and Arrhenius models of different temperatures （2 ℃, 6 ℃, 12 ℃ and 24 ℃） were analyzed. The results showed that, Storage temperatures were presented obvious influence on the color parameters. Dynamic analysis were proposed that first- order regression was more appropriate than zero-order regression. The effect of nonlinear polynomial fitting for H° and S was significant. L and TCD followed the first-order reaction. Nonlinear fitting of reaction rate k and temperature T based on Arrehenius laws was analyzed, from which active energy of L and TCD was 27.530 kJ/mol and 26.593 kJ/mol respectively. The correlation coefficient R2 of the verification effect of L and TCD was 0.832 and 0.816, and standard deviation std. was 0.213 and 0.217, which indicated high degree of fitting and good predictive ability. For external validation, the predicted value was close to measured value. The established model can be given for certain reference of actual shelf life prediction for fresh-cut diced potatoes.

关 键 词：马铃薯 颜色 鲜切 贮藏 动力学 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]