摘要
以微波速熟化黑米为研究对象,以感官评分、水分含量、花色苷含量、脂肪酸值(fatty acid value,FV)、丙二醛(malondialdehyde,MDA)含量和菌落总数(colony forming units,CFU)为评价指标,研究了其在20、30、40℃贮藏条件下的品质变化规律。结果表明,不同温度条件下,随着贮藏时间延长,速熟化黑米整体感官评分和黑米花色苷的含量都呈现出降低的趋势,与此同时,FV、MDA均呈上升趋势,温度越高变化速率越快,40℃贮藏35 d,整体感官评分降至55.6,花色苷的含量降低了14.62%,FV和MDA分别增加了2.81倍和2.74倍,水分含量和CFU变化不明显。整体感官评分与水分含量和CFU无显著相关性,与花色苷含量、FV和MDA的相关性显著(p<0.05),其中,与FV呈极显著负相关性(p<0.01)。选择FV作为关键指标结合Arrhenius方程和零级反应动力学模型建立了速熟化黑米货架期的预测模型,该研究所得出的货架期预测模型的预测值与实测值的相对误差在8%以内,模型的可信度较高,为速熟化黑米及同类产品货架期的预测提供了技术处支持。
Taking the fast microwave-cured black rice as the research object,and sensory score,moisture content,anthocyanin content,fatty acid value(FV),malondialdehyde(MDA)content and total colony forming units(CFU)as the evaluation indexes,the changing trends of storage quality of the microwaved black rice at 20,30 and 40℃were studied.The results showed that at different temperatures,the overall sensory score and anthocyanin content of fast cured black rice decreased with the increase of time,whilst FV and MDA increased.The higher the temperature was,the higher the change rate was.After 35 days of storage at 40℃,the overall sensory score decreased to 55.6,the anthocyanin content decreased by 14.62%,and FV and MDA increased by 2.81 times and 2.74 times,respectively,with the moisture content and CFU changing insignificantly.The overall sensory score had no significant correlation with the moisture content and CFU,but was significantly correlated with the anthocyanin content,FV and MDA(p<0.05),with the overall sensory score having extremely significant and negative correlation with FV(p<0.01).FV was chosen as the key indicator,and the shelf-life prediction model of fast microwave-cured black rice was established through combining the Arrhenius equation and zero-order reaction kinetics model.The relative error between the predicted value and the measured value of the shelf-life prediction model was within 8%,indicating the high reliability of the model.This study provides technical support for predicting the shelf-life of fast cured black rice and similar products.
作者
徐志村
王俊仁
蒋洁
张聪男
冯晓宇
陈正行
王莉
XU Zhicun;WANG Junren;JIANG Jie;ZHANG Congnan;FENG Xiaoyu;CHEN Zhengxing;WANG Li(Institute of Modern Agriculture,Jiangsu Provincial Agricultural Reclamation and Development Co.Ltd.,Nanjing 210031,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
出处
《现代食品科技》
CAS
北大核心
2022年第5期126-135,234,共11页
Modern Food Science and Technology
基金
江苏水稻绿色生产及精深加工技术集成创新与示范应用(BE2019395)。
