不同贮藏温度下沙拉酱货架期总菌落数和品质变化规律研究
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摘要
为更加有效地保存沙拉酱,在25,30,40℃条件下进行加速贮藏试验,研究其货架期及品质变化规律;通过测定以过氧化值和酸价为理化指标、菌落总数和大肠菌群为卫生指标测定色值(亮度L*、黄值b*)的变化。结果表明:不同贮藏温度下沙拉酱的色值逐渐下降,温度越高下降越快;菌落总数、大肠菌群、过氧化值及酸价则逐渐上升,且温度越高上升越快。试验按照化学动力学原理,运用回归分析法确定在30℃贮藏条件下货架期为62天,在40℃贮藏的条件下货架期为52天。根据加速货架期试验公式θ(ST1)=θ(ST2)×Q10(T2-T1),计算出番茄酱在常温(25℃)贮藏条件下的理论货架期为384天。由此建立了一种确定沙拉酱货架期的方法,该研究方法对寻求更多果蔬酱最佳储藏温度以及掌控微生物的生长情况提供了重要的参考价值。
In order to save salad dressing more effectively,the accelerated storage experiment is carried out at 25,30,40℃to study the shelf life and quality change rules.Take the peroxide value and acid value as the physical and chemical indicators,the total number of colonies and coliforms as the health indicators,the changes of color values(brightness L*,yellow value b*)are detected.The results show that the color value of salad dressing decreases gradually at different storage temperatures,and the higher the temperature,the faster the decline;the total number of colonies,coliforms,peroxide value and acid value increase gradually,and the higher the temperature,the faster the rise.According to the principle of chemical kinetics,the regression analysis method is used to determine the shelf life of 62 days at 30 ℃ and 52 days at 40 ℃.According to the accelerated shelf life test formulaθ(ST1)=θ(ST2)×Q10(T2-T1),the theoretical shelf life of salad dressing under the normal temperature(25℃)is calculated to be 384 days.Establish a method for determining the shelf life of salad dressing,which has provided an important reference value for seeking more optimal storage temperature of fruit and vegetable sauce and controlling the growth of microorganisms.
In order to save salad dressing more effectively,the accelerated storage experiment is carried out at 25,30,40℃to study the shelf life and quality change rules.Take the peroxide value and acid value as the physical and chemical indicators,the total number of colonies and coliforms as the health indicators,the changes of color values(brightness L*,yellow value b*)are detected.The results show that the color value of salad dressing decreases gradually at different storage temperatures,and the higher the temperature,the faster the decline;the total number of colonies,coliforms,peroxide value and acid value increase gradually,and the higher the temperature,the faster the rise.According to the principle of chemical kinetics,the regression analysis method is used to determine the shelf life of 62 days at 30 ℃ and 52 days at 40 ℃.According to the accelerated shelf life test formulaθ(ST1)=θ(ST2)×Q10(T2-T1),the theoretical shelf life of salad dressing under the normal temperature(25℃)is calculated to be 384 days.Establish a method for determining the shelf life of salad dressing,which has provided an important reference value for seeking more optimal storage temperature of fruit and vegetable sauce and controlling the growth of microorganisms.
引文
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[14]王晓静,陈莉华,向明芳.火棘果多糖抗油脂氧化酸败分析[J].食品与发酵工业,2016,42(5):175-179.
[15]冯幼,许合金,刘定,等.油脂酸败及其影响因素[J].饲料与畜牧,2014(7):12-14.
[2]晶晶,梁盛林.迷上沙拉酱,体重直线上升[J].家庭医生,2008(2):15.
[3]杨述.海洋新型低脂类蛋黄酱的制备及流变特性[D].青岛:中国海洋大学,2011.
[4]郭婷婷,阳雁,谢笔钧,等.米糠可溶性膳食纤维对降低蛋黄酱中胆固醇含量及流变特性的影响[J].食品工业科技,2015,36(20):265-270.
[5]徐文斌,木村守,吴炯华,等.食用沙拉酱对部分血脂指标的影响[J].食品科学,2012,33(23):301-304.
[6]辛松林.沙拉酱的研究进展与开发[J].食品研究与开发,2014(2):134-136.
[7]曾习,严涛.低脂沙拉酱的加工工艺研究[J].中国调味品,2017,42(2):105-108.
[8]马晓军,孙慧敏.糯米淀粉质无蛋沙拉酱工艺及流变学性质研究[J].食品工业科技,2009(1):75-78.
[9]Hande S B,Feryal K.Effect of storage on non-enzymatic browning of apple juice concentrates[J].Food Chemistry,2003,80:91-97.
[10]孙欢欢.以浓缩番茄酱为基料的系列风味番茄酱的研究[D].石河子:石河子大学,2013.
[11]Lana C,Seo J C,Jin Y K,et al.Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers:effects of sensory and non-sensory factors[J].Food Quality and Preference,2012,26(1):9-12.
[12]杜晓静,白新鹏,姜泽放,等.火龙果果浆不同贮藏温度下大肠菌群生长动力学模型及货架期预测[J].食品工业科技,2018(3):270-275.
[13]傅力,刘彤,徐立生,等.番茄酱中几种微生物指标检测方法的探讨[J].新疆农业大学学报,2002(4):51-53.
[14]王晓静,陈莉华,向明芳.火棘果多糖抗油脂氧化酸败分析[J].食品与发酵工业,2016,42(5):175-179.
[15]冯幼,许合金,刘定,等.油脂酸败及其影响因素[J].饲料与畜牧,2014(7):12-14.
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