摘要
为探明真空包装板栗蓉在不同贮藏温度条件下的贮藏特性和货架期。通过分析贮藏在4、20℃和60℃真空包装板栗蓉的感官品质、总色差、酸价、过氧化值、菌落总数等指标的动态变化及相关性,结合回归方程预测样品的货架期,并建立温度与货架期关系的模型。结果表明:在不同贮藏温度、时间条件下,各项指标的变化差异显著;贮藏温度与感官品质、总色差、酸价、过氧化值以及菌落总数均呈显著的相关性;通过回归方程预测4、20、60℃的货架期分别为281、137、15d,经验证预测贮藏期与实际贮藏期较为相符。
In order to explore the storage characteristics and shelf life of vacuum-packaged chestnut paste under different storage temperatures, we investigated dynamic changes and correlation analysis of sensory quality, total color difference, acid value, peroxide value and total bacterial count of vacuum-packaged chestnut paste stored at 4, 20 or 60 ℃. The results revealed that both storage temperature and storage time had a significant effect on the quality and shelf life of vacuum packaged chestnut paste. In addition, storage temperature had an obvious correlation with quality indexes. Based on multiple regression model analysis, equations for shelf life prediction of vacuum-packaged chestnut paste under different storage temperatures were developed and exhibited high reliability in validation experiments. A regression equation for the correlation between temperature and shelf life was developed and exhibited high reliability in validation experiments. The predicted shelf life of vacuum-packaged chestnut paste stored at 4, 20 ℃ and 60 ℃ was 281,137 days and 15 days, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期321-326,共6页
Food Science
基金
2010云南省科技条件平台建设计划项目(2010DH025)
2011清远市产学研合作项目(2011D021113007)
关键词
板栗蓉
贮藏特性
相关性
货架期
chestnut paste
storage characteristics
correlation： shelf life
