油炸低脂甘薯脆片贮藏品质变化与货架期预测

Change in Storage Quality and Shelf Life Prediction of Fried Low-Fat Sweet Potato Chips

为探究不同包装低脂甘薯脆片在不同贮藏温度下的品质变化及货架期,以水分含量、花青素含量、色差、质构、酸价、过氧化值为指标,研究在4、25、37℃下贮藏的低脂甘薯脆片的品质变化规律,建立并验证低脂甘薯脆片的货架期预测模型。结果表明:0~120 d内,随着贮藏温度的升高,真空包装与普通包装下的低脂甘薯脆片水分含量、硬度、咀嚼性不断增加,花青素含量和色差L*不断减少,真空包装品质变化速率低于普通包装,有利于低脂甘薯脆片的贮藏;以酸价作为品质评价关键指标,建立不同包装低脂甘薯脆片货架期预测模型,预测值与实测值的相对误差均小于12%,说明基于酸价指标建立的货架期预测模型可准确地用于预测低脂甘薯脆片的货架期。研究结果可为低脂甘薯脆片的生产、贮藏等全过程提供参考。

In order to explore the quality change and shelf life of low-fat sweet potato chips with different packaging under different storage temperatures,taking water content,anthocyanin content,color difference,texture,acid value and peroxide value as indicators,the quality change law of low-fat sweet potato chips stored at 4,25℃and 37℃was studied,and the shelf life prediction model of low-fat sweet potato chips was established and verified.The results showed that within 0~120 d,with the increase of storage temperature,the moisture content,hardness and chewability of low-fat sweet potato chips under vacuum packaging and ordinary packaging were increasing,the anthocyanin content and color difference L*were decreasing,and the quality change rate of vacuum packaging was lower than that of ordinary packaging,which was conducive to the storage of low-fat sweet potato chips.Taking the acid value as the key index of quality evaluation,the shelf-life prediction model of low-fat sweet potato chips in different packages is established.The relative error between the predicted and measured values were less than 12%,indicating that the established model based on the acid value can be accurately used to predict the shelf life of low-fat sweet potato chips.The research results can provide an important reference for the whole process of production and storage of low-fat sweet potato chips.