初始水分含量与温度对油炸香蕉片贮藏稳定性的影响  

Effect of Moisture Content and Temperature on Oxidation Stability of Banana Chips

作　　者：雷茜[1] 范柳萍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2015年第8期250-253,共4页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101361)

摘　　要：为研究油炸香蕉片在不同贮藏条件下的贮藏特性,采用静态平衡将样品水分稳定到高、低两种初始水分含量,分别贮藏于0、25、37℃的避光环境,通过测定过氧化值、酸值、茴香胺值和介电常数等指标评价油炸香蕉片贮藏期间的氧化状况。结果表明,相同的贮藏温度和时间条件下,高初始水分含量油炸香蕉片的过氧化值、酸值、茴香胺值、介电常数均高于低初始水分含量的样品,降低油炸香蕉片的初始水分含量可以提高其贮藏稳定性。高初始水分含量油炸香蕉片的过氧化值随贮藏时间的延长而升高,低初始水分含量样品达到峰值后逐步降低;样品的酸值、茴香胺值在贮藏期间均升高;高初始水分含量样品介电常数在贮藏期间变化不大,低初始水分含量样品介电常数随贮藏时间的延长,整体呈上升趋势。In order to study quality changes of fried banana chips under different storage conditions, sorption isotherms of fried banana chips were determined and the chips were balanced to the level of two initial moisture content, high initial moisture(5.20%) and low initial moisture(3.07%). Peroxide value, acid value, anisidine value and permittivity of fried banana chips stored at 0, 25 and 37 ℃ were used for evaluation of oxidation and quality in fried banana chips during storage. The results showed that the four indexes of fried banana chips with high initial moisture content were higher than those of fried banana chips with high initial moisture content. Decreasing moisture content of fried banana chips could improve the storage stability. Peroxide value of high initial moisture fried banana chips increased during storage, while low initial moisture samples gradually reduced after reaching a peak; acid value and anisidine value of the two initial moisture content samples increased during storage; the permittivity of the high initial moisture sample remained almost constant, while the low initial moisture sample almost increased during storage.

关 键 词：油炸香蕉片 贮藏 初始水分含量 温度 稳定性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]