不同贮藏温度条件下番茄酱品质变化规律研究与货架期预测
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摘要
为了研究番茄酱的货架期及品质变化规律,在25、30、40℃条件下进行加速贮藏试验,并测定可溶性固形物、可滴定酸含量、色值变化以及菌落总数和大肠菌群等主要卫生指标。结果表明:不同温度贮藏条件下番茄酱的可溶性固形物含量、色值(亮度L~*、红值a~*、黄值b~*)均逐渐下降,且温度越高下降越快;大肠菌群、菌落总数则逐渐上升,且温度越高上升越快,可滴定酸含量先下降后上升。运用回归分析法确定在30℃贮藏条件下货架期为64 d、在40℃贮藏条件下货架期为51 d。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403 d。由此建立了一种确定番茄酱货架期的方法,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 study the shelf life and quality change of ketchup, accelerated storage experiments were carried out at 25, 30, 40 ℃; soluble solids, titratable acid content, changes in color values, and the total number of colonies and coliform bacteria as the main health indicators were determined. The results showed that the soluble solids content and color value(brightness L~*, red value a~*, yellow value b~*) of ketchup were gradually decreased under different temperature storage conditions, and the higher the temperature was, the faster the decline was; The total number of coliforms and colonies increased gradually, and the higher the temperature, the faster the rise and titratable acid content decreased first and then increased. The regression analysis method was used to determine the shelf life of 51 days under the conditions of storage at 30 ℃ for a shelf life of 64 days and storage at 40 ℃. According to the accelerated shelf life test formula θ(ST1)=θ(ST2)×Q10(T2—T1), the theoretical shelf life of ketchup under ambient temperature(25 ℃) storage conditions was 403 d. This method for determining the shelf life of tomato sauce was established, which provided an important reference value for finding the optimum storage temperature of fruit and vegetable sauce and controlling the growth of microorganisms.
In order to study the shelf life and quality change of ketchup, accelerated storage experiments were carried out at 25, 30, 40 ℃; soluble solids, titratable acid content, changes in color values, and the total number of colonies and coliform bacteria as the main health indicators were determined. The results showed that the soluble solids content and color value(brightness L~*, red value a~*, yellow value b~*) of ketchup were gradually decreased under different temperature storage conditions, and the higher the temperature was, the faster the decline was; The total number of coliforms and colonies increased gradually, and the higher the temperature, the faster the rise and titratable acid content decreased first and then increased. The regression analysis method was used to determine the shelf life of 51 days under the conditions of storage at 30 ℃ for a shelf life of 64 days and storage at 40 ℃. According to the accelerated shelf life test formula θ(ST1)=θ(ST2)×Q10(T2—T1), the theoretical shelf life of ketchup under ambient temperature(25 ℃) storage conditions was 403 d. This method for determining the shelf life of tomato sauce was established, which provided an important reference value for finding the optimum storage temperature of fruit and vegetable sauce and controlling the growth of microorganisms.
引文
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[2]郭军玲,路新国.番茄红素的研究开发及在食品中的应用[J].粮食与食品工业,2013,20(4):58-61
[3]Stahl W,Sies H.Lycopene:a biologically important carotenoidfor humans[J].Archives of Biochemistry and Biophysics,1996,336(1):1-9
[4]江英,陈龙,王陈强,等.不同温度储藏下番茄酱色泽变化及其动力学研究[J].食品科技,2014,(12):281-284
[5]周清杰,王雪坤,尹俊伟.我国番茄酱加工业的发展与演进[J].食品科学技术学报,2013,(03):64-68
[6]马骋远,韩衍青,徐宝才,等.番茄酱对西式盐水火腿感官品质及抗氧化能力的影响[J].食品工业科技,2015,(10):148-152
[7]徐金玉,李桂红.冷破番茄酱在保质期内品质变化研究[J].广东化工,2012,39(12):79-80
[8]武运,王莉莉,王伟,等.新疆博湖成品番茄酱品质的分析研究[J].食品科技,2009,(12):287-290
[9]姜婧,王忠民,李瑾瑜,等.番茄酱中果胶含量与番茄粉品质特性相关性研究[J].食品科学,2010,(09):45-48
[10]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,(04):51-53