摘要
采用Schaal烘箱法加速氧化实验,分别测定经真空包装、真空脱氧包装、充氮包装和普通包装的咸干花生脂肪酸组成、色差、酸价和过氧化值等指标的变化,同时通过过氧化值来建立动力学模型以预测咸干花生的货架期。结果表明:真空包装、真空脱氧包装和充氮包装处理可有效延缓咸干花生脂肪氧化,抑制酸价和过氧化值的上升幅度。真空脱氧包装组货架期最长,为111 d;真空包装组和充氮包装组货架期分别为100 d和94 d,普通包装组货架期最短,为82 d。因此,真空脱氧包装能有效地保持咸干花生的储藏品质。
Using the Schaal oven method to accelerate the oxidation test,fatty acid composition,color,acid value,and peroxide value of salty peanut during storage after vacuum packaging,vacuum deoxidizing packaging,nitrogen-filled packaging and conventional packaging were determined respectively,and a kinetic model was established based on the peroxide value to predict the shelf-life of salty peanut.The results showed that vacuum packaging,vacuum deoxidizing packaging and nitrogen-filled packaging could effectively delay the oxidation of fatty in salty peanuts,inhibit the increase of acid value and peroxide value.The shelf-life of the vacuum deoxidizing packaging was the longest,111 d,the shelf-life of the vacuum packaging and nitrogen-filled packaging was 100 d and 94 d,respectively,and the shelf-life of the conventional packaging was the shortest,82 d.Therefore,the vacuum deoxidizing packaging could effectively maintain the storage quality of salty peanut.
作者
张喻
邱展英
许秋桐
Zhang Yu;Qiu Zhanying;Xu Qiutong(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128)
出处
《中国粮油学报》
CSCD
北大核心
2023年第10期15-21,共7页
Journal of the Chinese Cereals and Oils Association
关键词
包装方式
咸干花生
货架期
储藏品质
packaging method
salty peanut
shelf-life
storage quality
