基于主成分分析对气调包装面包质量和保质期的研究  

Study on the Quality and Shelf Life of Modified Atmosphere Packaging Bread Based on Principal Component Analysis

作　　者：陈作毅 CHEN Zuoyi(Ningde Food and Drug Evaluation and Certification Center,Ningde 352100,China)

机构地区：[1]宁德市食品药品审评认证中心,福建宁德352100

出　　处：《食品安全导刊》2023年第25期59-63,68,共6页China Food Safety Magazine

摘　　要：面包在改性气氛(40%CO_(2),60%N_(2))的气调包装条件下,检测其33 d储存期内品质稳定性和微生物变化的情况。结果显示,产品在(25±3)℃条件下储存24d后未检测到微生物的变化,但面包品质持续劣化,面包弹性、黏聚性、黏着性和恢复性降低,面包瓤硬度增加、水分含量持续下降;酸度持续增加,显色分析值急剧下降。在储存27 d后,样品检出霉菌和菌落总数。通过主成分分析14组面包品质指标数据,提取的2个主成分变量能够表示近80%的解释反差:PC1由恢复性、硬度、黏着性、黏聚性、酸度、水分含量、总体感官得分等属性定义,PC2主要由酸价、过氧化值、比容、持水能力定义。通过主成分关系表达式和以主成分方差贡献率的比率为权重计算的综合得分排名,表明研究结果拟合面包储存过程品质变化的情况。Bread packed in a modified atmosphere(40%CO_(2),60%N_(2)),was examined for stability and microbiological changes throughout 33-day storage.The results showed that no microbiological changes were observed after 24 d at(25±3)℃;However,the quality of bread continues to deteriorate,with reduced elasticity,cohesiveness,adhesion,and resilience,increased hardness of the bread pulp,and a continuous decrease in moisture content;The acidity continues to increase,and the color analysis value sharply decreases.After 27 days of storage,mold and total bacterial count were detected in the sample.The principal component analysis showed that nearly 80%of the variance in 14 considered variables could be represented by 2 new variables:PC1,defined by attributes such as resilience,hardness,adhesion,cohesiveness,acidity,moisture content,and overall sensory score,and PC2 defined mainly by acid value,peroxide value,specific volume,water holding capacity.The comprehensive score ranking calculated using the principal component relationship expression and the ratio of principal component variance contribution as weights indicates that the research results fit the changes in the quality of bread storage process.

关 键 词：主成分分析 气调包装 组织特性 面包货架期 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]