两种包装材料结合真空贮藏对油炸脆枣货架期的预测  

Prediction of the Shelf Life of Fried Crispy Dates by Combining Two Packaging Materials with Vacuum Storage

作　　者：杜雨桐 陈恺 承春平 许铭强[2] 王雪妃 王田 李焕荣 DU Yutong;CHEN Kai;CHENG Chunping;XU Mingqiang;WANG Xuefei;WANG Tian;LI Huanrong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Xinjiang Fruit Deep Processing and Storage and Preservation Engineering Technology Research Center,Urumqi 830052,China;Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Science,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆果品精深加工与贮运保鲜工程技术研究中心,新疆乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《食品工业科技》2023年第13期349-355,共7页Science and Technology of Food Industry

基　　金：新疆红枣产业技术体系专项资金项目(XJCYTX-01-05);特色经济林产业链一体化示范(2021YFD1000404)。

摘　　要：为探究低温油炸脆枣贮藏过程中品质劣变规律,采用PET真空包装、PET真空+脱氧剂包装、铝箔真空包装、铝箔真空+脱氧剂四种包装方式,分析不同贮藏温度(25、35、45℃)下酸价和过氧化值的变化,结合Arrhenius公式建立低温油炸脆枣货架期的预测模型。结果表明:不同贮藏温度下四种包装方式的油炸脆枣的酸价、过氧化值呈上升趋势,25℃变化速率低。从包装效果来看,铝箔真空+脱氧剂包装方式油炸脆枣的氧化速率最低(酸价动力学模型K值=0.0131,过氧化值动力学模型K值=0.0147),预测货架期模型R2>0.90,拟合度良好,货架期预测值模型误差小于10%。通过比较不同包装方式真空低温油炸脆枣的品质变化,铝箔真空+脱氧剂包装效果最佳,该包装方式下常温贮藏60 d,酸价上升了0.322 mg/g,过氧化值上升了0.026 g/100 g,预测货架期达180 d。In order to investigate the deterioration of the quality of low-temperature fried crisp dates during storage,four packaging methods,including PET vacuum packaging,PET vacuum+deoxidiser packaging,aluminium foil vacuum packaging and aluminium foil vacuum+deoxidiser packaging,were used to analyse the changes of acid value and peroxide value at different storage temperatures(25,35 and 45℃)and to establish a prediction model for the shelf life of low-temperature fried crisp dates by combining the Arrhenius formula.The results showed that the acid value and peroxide value of fried crispy dates in the four packaging methods showed an increasing trend at different storage temperatures,with a low rate of change at 25℃.In terms of packaging effect,the lowest oxidation rate was observed in the aluminium foil vacuum+deoxidiser packaging method(K value=0.0131 for acid value kinetic model and K value=0.0147 for peroxide value kinetic model),and the R2 of the predicted shelf-life model was>0.90,with a good fit and the model error of the predicted shelf-life value was less than 10%.By comparing the quality changes of vacuum and low-temperature fried crispy dates in different packaging methods,the best result was obtained with the aluminium foil vacuum+deoxidiser packaging,which increased the acid value by 0.322 mg/g and peroxide value by 0.026 g/100 g for 60 days at room temperature,and the predicted shelf life reached 180 days.

关 键 词：油炸脆枣 贮藏温度 包装方式 酸价 过氧化值 动力学模型 货架期 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]