Prediction of the Shelf Life of Fried Crispy Dates by Combining Two Packaging Materials with Vacuum Storage

被引：0
|
作者：
Du Y. [1 ]
Chen K. [1 ]
Cheng C. [1 ]
Xu M. [2 ]
Wang X. [1 ]
Wang T. [1 ]
Li H. [1 ]
机构：
[1] College of Food Science and Pharmacy, Xinjiang Agricultural University, Xinjiang Fruit Deep Processing and Storage and Preservation Engineering Technology Research Center, Urumqi
[2] Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 13期
关键词：
acid value; fried crispy dates; kinetic model; packaging method; peroxide value; shelf life; storage temperature;
D O I：
10.13386/j.issn1002-0306.2022040219
中图分类号：
学科分类号：
摘要：
In order to investigate the deterioration of the quality of low-temperature fried crisp dates during storage, four packaging methods, including PET vacuum packaging, PET vacuum+deoxidiser packaging, aluminium foil vacuum packaging and aluminium foil vacuum+deoxidiser packaging, were used to analyse the changes of acid value and peroxide value at different storage temperatures (25, 35 and 45 ℃) and to establish a prediction model for the shelf life of low-temperature fried crisp dates by combining the Arrhenius formula. The results showed that the acid value and peroxide value of fried crispy dates in the four packaging methods showed an increasing trend at different storage temperatures, with a low rate of change at 25 ℃. In terms of packaging effect, the lowest oxidation rate was observed in the aluminium foil vacuum+deoxidiser packaging method (K value = 0.0131 for acid value kinetic model and K value=0.0147 for peroxide value kinetic model), and the R2 of the predicted shelf-life model was >0.90, with a good fit and the model error of the predicted shelf-life value was less than 10%. By comparing the quality changes of vacuum and low-temperature fried crispy dates in different packaging methods, the best result was obtained with the aluminium foil vacuum+deoxidiser packaging, which increased the acid value by 0.322 mg/g and peroxide value by 0.026 g/100 g for 60 days at room temperature, and the predicted shelf life reached 180 days. © 2023 National Research University Higher School of Economics. All rights reserved.
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页码：349 / 355
页数：6
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