饭团低温贮藏过程中不同部位品质变化规律  

Quality Changes in Different Parts of Rice Ball during Low-Temperature Storage

作　　者：陈芷涵 金伟平 王展 沈汪洋 贾喜午[1,2] CHEN Zhihan;JIN Weiping;WANG Zhan;SHEN Wangyang;JIA Xiwu(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,China;Key Laboratory forDeep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430048,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430048 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430048

出　　处：《食品科学》2024年第12期253-260,共8页Food Science

基　　金：湖北省重点研发计划项目(2023BBB068);湖北省高等学校优秀中青年科技创新团队计划项目(LT201911)。

摘　　要：为探究饭团4℃贮藏过程中不同部位品质变化规律,将饭团由外到内均分成外、中、内三部分,采用低场核磁共振仪、米饭食味计、X射线衍射仪、扫描电子显微镜和气相色谱-离子迁移谱等检测手段分析饭团在贮藏期间不同部位物化性质和微观结构的变化。结果表明:随着贮藏时间的延长,饭团水分含量变化幅度不大,饭团各部位的横向弛豫时间(T2)整体呈下降趋势,部分结合水转变为自由水;外观、口感显著性降低(P<0.05),外、中、内层的综合评分分别从66、65、63分降至50、49、50分,硬度显著增加(P<0.05),黏度显著减小(P<0.05),弹性无明显变化;饭团各部位中3种挥发性物质浓度降低,8种挥发性物质浓度升高;米饭中的淀粉形成B型结晶结构,饭团外、中、内层的相对结晶度分别从6.21%、5.14%、5.24%升至10.62%、9.99%、9.23%;米饭样品横截面的网状结构出现塌陷,孔隙变得不均匀。相同贮藏时间内,饭团外层和内层的差异最大,饭团外层米饭相较于内层的老化程度更大、品质劣变更严重。研究结果可为饭团品质维持和改良提供理论依据。In order to investigate the quality changes in different parts of rice ball during storage at 4℃,rice ball wasdivided into outer,middle and inner parts from outside to inside,and low-field nuclear magic resonance(NMR)spectroscopy,a rice taste analyzer,an X-ray diffractometer(XRD),scanning electron microscopy(SEM)and gas chromatography-ion mobility spectrometry(GC-IMS)were used to analyze thephysicochemical and microstructural changes of the three parts of rice ball during storage.The results showed that with the increase in storage time,the moisture content of rice ball changed little,but the transverse relaxation time(T2)of each part of rice ball exhibited an overall downward trend,and the bound water was partiallytransformed into free water.The appearance and taste decreased significantly(P<0.05),and the overall scores of the outer,middle,and inner layers decreased from 66,65,and 63 to 50,49,and 50 points,respectively.The hardness increased significantly(P<0.05),the viscosity decreased significantly(P<0.05),while no significant change in elasticity was observed.The concentrations of three volatile components in each part of rice ball decreased,while the concentrations of eight other volatile components increased.Rice ball starch exhibited a B-type crystalline structure,and the relative crystallinity of starch in the outer,middle and inner layers increased from 6.21%,5.14%and 5.24%to 10.62%,9.99%and 9.23%,respectively.The reticular structure in the cross-section of rice ball collapsed and the pores became heterogeneous in size.At the same storage time,the difference between the outer and inner layers of rice ball was the greatest,andthe outer layerwasmore seriously aged and deteriorated whencompared with the inner layer.The results of the study can provide a theoretical basis for the maintenance and improvement of rice ball quality.

关 键 词：饭团 贮藏 老化 微观结构 挥发性成分 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]