休闲豆制品贮藏期的品质变化及腐败机理研究

Research on quality changes and spoilage mechanism of leisure soybean food during storage

利用低场核磁共振技术研究休闲豆制品贮藏期各组分含量变化,解决休闲豆制品弛豫谱的标识问题,并从微观角度对其腐败机理进行探讨。结果表明:休闲豆制品有3种流动性不同的组分(可分为T21、T22、T23),分别对应样品中的结合水、自由水、脂肪。从组分含量分析得出,贮藏期前3个月为休闲豆制品品质最优时期;随着贮藏时间的延长,样品内油脂氧化酸败产生过氧化物,导致蛋白质中氨基酸残基氧化,使网状结构中的结合水转化为自由水,贮藏期至第9个月时,休闲豆制品体系内部发生显著变化,品质劣变严重。

Investigated the changing of components in leisure soybean food during storage by using Nuclear Magnetic Resonance（NMR）,and identified the contribution from these components respectively,and discussed the corruption mechanism from the microscopic view.The results indicated that leisure soybean food had three kinds of components mobility-T21,T22,T23,corresponded bound water,free water and fat,respectively.By analyzing the component contents,the first three months was the best in quality for leisure soybeans.The oxidative rancidity of oil produced peroxide led to the oxidant of amino-acid residue,and transformed the bound water in reticulate structure into free water.When it came to the 9 month,there was obvious change within the leisure soybeans components,and its quality was been seriously decreased.