尚佳硕,周倩,赵泽军,刘佳,王华.花生芽苗菜贮藏品质变化及货架期预测模型[J].包装工程,2024,45(23):197-206.
SHANG Jiashuo,ZHOU Qian,ZHAO Zejun,LIU Jia,WANG Hua.Storage Quality Change and Shelf Life Prediction Model of Peanut Sprouts[J].Packaging Engineering,2024,45(23):197-206. |
| 花生芽苗菜贮藏品质变化及货架期预测模型 |
| Storage Quality Change and Shelf Life Prediction Model of Peanut Sprouts |
| 投稿时间：2024-05-28 |
| DOI：10.19554/j.cnki.1001-3563.2024.23.021 |
| 中文关键词: 花生芽苗菜 壳聚糖 低温 货架期 |
| 英文关键词: peanut sprouts chitosan low temperature shelf life |
| 基金项目:辽宁省大石桥市果品保鲜科技特派团项目(2023JH5/10400114) |
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| 中文摘要: |
| 目的 探究化学保鲜技术和低温保鲜技术对花生芽苗菜采后贮藏品质和生理特性的影响，建立其货架期预测模型。方法 对比不同壳聚糖浓度下花生芽苗菜的感官品质，在此基础上分析不同贮藏温度下花生芽苗菜的果胶含量、纤维素含量、叶绿素含量、质构(硬度、脆度、咀嚼性)的变化情况;将果胶含量和纤维素含量作为特征指标，采用Arrhenius方程和化学动力学方程，建立花生芽苗菜货架期的动力学模型。结果 经过质量分数为0.12%的壳聚糖溶液处理后的花生芽苗菜，在0 ℃下贮藏保鲜12 d后，其果胶含量为(5.13±0.02) mg/L，纤维素含量为(1.09±0.06)%，硬度为(141.34±18.19) N，脆度为(141.34±18.19) N，咀嚼性值为(29.28±1.47) N，均显著高于其他温度处理组(P<0.05)，且仍具有食用品质。之后在低温与化学保鲜复合技术的基础上，建立相应的货架期预测模型。结论 花生芽苗菜果胶货架期和纤维素货架期整体平均误差(9.75%、2.88%)较低，花生芽苗菜预测模型整体准确度较高。利用所建立的预测模型，对花生芽苗菜的货架期进行预测，与实际货架时间之间的误差为±10%，该模型可用于预测0~25 ℃贮藏条件下花生芽苗的保鲜效果，对指导生产实践具有重要意义。 |
| 英文摘要: |
| The work aims to explore the effects of chemical and low temperature preservation techniques on the storage quality and physiological characteristics of peanut sprouts after harvest, and establish a shelf life prediction model. The sensory quality of peanut sprouts under different concentrations was compared. On this basis, the changes of pectin content, cellulose content, chlorophyll content and texture (hardness, brittleness and chewability) of peanut sprouts under different storage temperature were compared and analyzed. With pectin content and cellulose content as characteristic indexes, a kinetic model of peanut sprout shelf life was established with the Arrhenius equation and chemical kinetic equation. When the peanut sprouts treated with 0.12% chitosan solution were stored at 0 ℃ for 12 days, the pectin content was (5.13±0.02) mg/L, the cellulose content was (1.09±0.06)%, and the hardness was (141.34±18.19) N, the crispness was (141.34 ±18.19) N and the chewability was (29.28±1.47) N, which were significantly higher than those of other temperature treatment groups (P<0.05), and the food quality was still good. Then, based on the combination technology of low temperature and chemical preservation, a corresponding shelf life prediction model was established. In conclusion, the overall average error (9.75%, 2.88%) of pectin shelf life and cellulose shelf life of peanut sprouts is low, and the overall accuracy of peanut sprout prediction model is high. The established prediction model is used to predict the shelf life of peanut sprouts, and the error between it and the actual shelf time is less than ±10%. The model can be used to predict the fresh-keeping effect of peanut sprouts under 0-25 ℃ storage conditions, which is of great significance for guiding production practice. |
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