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.
