蛋黄粉在加速贮藏过程中的脂质氧化及保质期预测  

Lipid Oxidation and Shelf Life Prediction of Egg Yolk Powder during Accelerated Storage

作　　者：宋瑞晗 马艳秋 迟玉杰[1] 迟媛[2] SONG Ruihan;MA Yanqiu;CHI Yujie;CHI Yuan(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Engineering,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学工程学院,黑龙江哈尔滨150030

出　　处：《食品科学》2023年第21期193-203,共11页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-40-K25)。

摘　　要：脂质氧化是导致蛋黄粉品质劣变的重要因素。本实验以蛋黄粉为研究对象,分别设置了40、50℃和60℃3个非正常贮藏条件以加速其变质,动态监测加速贮藏过程中蛋黄粉的脂质氧化过程,建立货架期模型并预测蛋黄粉在25℃下的货架期。结果显示:随贮藏时间延长,各温度下加速贮藏过程中蛋黄粉酸价(acid value,AV)、过氧化值(peroxide value,PV)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、p-茴香胺值(p-anisidine value,p-AV)、总氧化值(total oxidation value,TOTOX)增加,L*、a*和b*值降低,感官品质降低,营养价值下降。采用气相色谱-质谱联用(gas chromatograph-mass spectrometry,GC-MS)技术分析蛋黄粉的脂肪酸组成变化,发现与新鲜蛋黄粉脂质相比,加速贮藏35 d后,多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)和单不饱和脂肪酸(monounsaturated fatty acid,MUFA)相对含量显著降低,而SFA相对含量显著升高(P<0.05)。利用傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)分析发现,蛋黄粉脂质加速贮藏过程中结构未明显改变,但特征吸收峰的强度略有变化,与蛋黄粉脂质氧化有关。各品质指标中,蛋黄粉PV与感官评分之间的Pearson相关性最高,可作为品质劣变动力学的关键指标。动力学模型分析表明,蛋黄粉PV的变化更符合零级品质劣变动力学模型。结合Arrhenius方程建立货架期预测模型,相应的活化能EA为19.58 kJ/mol,指前因子k2为83.93。经验证,蛋黄粉在25℃贮藏时货架期的预测值为580 d,与实际货架期之间的相对误差为-7.15%,表明建立的货架期预测模型较为准确,可用于蛋黄粉的货架期预测。Lipid oxidation is an important factor causing the quality deterioration of egg yolk powder.In this study,the lipid oxidation process of egg yolk powder was monitored during accelerated storage at 40,50 or 60℃,and a shelf life prediction model was developed and applied to predict the shelf life of egg yolk powder at 25℃.The results showed that the acid value(AV),peroxide value(PV),thiobarbituric acid-reactive substances(TBARS)value,p-anisidine value(p-AV)and total oxidation value(TOTOX)of egg yolk powder increased,and the L*,a*and b*values,sensory quality and nutritional value decreased during accelerated storage at all temperatures.The changes of fatty acids in egg yolk powder were analyzed by gas chromatography-mass spectrometry(GC-MS).The relative contents of polyunsaturated fatty acid(PUFA)and monounsaturated fatty acid(MUFA)were found to significantly decrease,while the relative content of saturated fatty acid(SFA)significantly increased after accelerated storage for 35 days compared to fresh egg yolk lipids(P<0.05).Using Fourier transform infrared(FTIR)spectroscopy,it was found that the structure of lipids in egg yolk powder did not change significantly during accelerated storage,but the intensity of the characteristic absorption peaks changed slightly,which was related to the lipid oxidation of egg yolk powder.Pearson correlation coefficient showed that among all quality indicators,the highest correlation was found between the PV and sensory score of egg yolk powder,so PV can be used as a key indicator of the kinetics of quality deterioration.Kinetic model analysis showed that the change of PV of egg yolk powder was better fitted to a zero-order kinetic model.Based on the Arrhenius equation,the activation energy EA was 19.58 kJ/mol and the pre-exponential factor k2 was 83.93.The predicted shelf life of egg yolk powder was 580 days when stored at 25℃,and the relative error between the predicted and actual shelf life was−7.15%.This indicates that the established prediction model could accurately the

关 键 词：蛋黄粉 加速贮藏 脂质氧化 货架期 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]