煮制干葵瓜子品质变化及预包装产品保质期分析

Quality Change of Cooked and Dried Sunflower Seeds and Shelf Life Analysis of Pre-Packaged Products

摘要:

以预包装焦糖味煮制干葵瓜子为实验对象，采用食品储存期动力学加速实验方法（accelerated shelf life testing，ASLT）分析添加或未添加脱氧剂的预包装样品，在40 ℃及50 ℃条件下的酸价、过氧化值及感官指标变化趋势，建立了贮存期预测动力学模型，预测了产品货架期，并评价了产品感官与酸价及过氧化值指标的联系。结果表明：随着贮存时间延长，添加或不添加脱氧剂的煮制干葵瓜子产品在40 ℃及50 ℃条件下，酸价均呈现显著上升趋势，过氧化值呈现不一致的波动式上升趋势；通过拟合回归分析并构建的煮制干葵瓜子贮藏动力学模型可得出，添加脱氧剂的预包装煮制干葵瓜子产品理论保质期可达352 d，未添加脱氧剂同类产品理论保质期176 d；此外，酸价指标对瓜子感官影响更为敏锐，而过氧化值突变趋势与瓜子贮存后期产品感官劣变程度更为一致。

Abstract:

The pre-packaged, caramel-flavored, boiled-and-dried sunflower seeds were used as the experimental object. The accelerated shelf life testing (ASLT) method was adopted to analyze pre-packaged samples with or without deoxidizers. The changes in the acidity value, peroxide value, and sensory indicators of boiled-and-dried sunflower seeds under the conditions of 40 ℃ and 50 ℃ were also investigated. A storage period prediction dynamic model was established, which predicted the product shelf life and evaluated the correlation between the sensory indicators and acidity and peroxide value indicators of the product. The results showed that with the prolongation of storage time, the acid value index of cooked dried sunflower seed products with or without deoxidizer added increased significantly at 40 ℃ and 50 ℃, and the peroxide value index showed an inconsistent fluctuating upward trend. Through fitting regression analysis and constructing a storage kinetics model for boiled-and-dried sunflower seeds, the theoretical shelf life of pre-packaged boiled-and-dried sunflower seeds with deoxidizer added could reach 352 days, while the theoretical shelf life of similar products without deoxidizer added could be 176 days. Furthermore, the sensory performance of sunflower seeds was more sensitive to the change of acid values while the tendency of abrupt change in peroxide values was more consistent with the degree of sensory deterioration of the product in the later stages of storage.