Quality assessment of packaged fried foods during storage based on oven storage test

被引:3
|
作者
Li, Chunhua [1 ]
Zhang, Jianxin [1 ]
Li, Zhonghong [1 ]
Yu, Xiuzhu [1 ]
机构
[1] Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China
基金
中国国家自然科学基金;
关键词
Correlation analysis; dielectric constant; oven storage test; packaged fried foods; quality assessment; ACRYLAMIDE;
D O I
10.1111/ijfs.13971
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Packaged fried foods have been appreciated worldwide, so monitoring quality deterioration during storage is very crucial. Twelve types of commercial packaged fried foods were selected to determine quality parameters such as moisture content (MC), hardness (HN), acid value (AV), peroxide value (PV), carbonyl value (CV), dielectric constant (DC), fatty acid compositions (FAC) and acrylamide (AA) every 3 days by Schaal oven tests. MC and HN showed a linear relationship with high correlation coefficient (R >= 0.821). PV increased from 2.65-8.51 meq/kg to 5.97-59.90 meq/kg. DC was highly correlated with MC, HN, PV, CV and AV (p <= 0.05). The content of unsaturated fatty acids slightly decreased, whereas that of saturated fatty acids marginally increased. AA content increased slightly during storage and varied from 43.07 to 226.82 mu g/kg. These results revealed that DC can be used as an evaluation index of the quality deterioration of packaged fried foods during storage.
引用
收藏
页码:558 / 566
页数:9
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