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目的 航天预包装葱花饼在贮藏过程中易因淀粉回生、脂肪氧化等问题发生品质劣变，影响其食用安全性和感官特性。因此，研究其贮藏期品质变化及货架期预测对保障航天食品质量具有重要意义。方法 本研究在模拟航天器食品贮藏环境的基础上，开展(37±1)℃和(47±1)℃的货架期加速实验，结合理化(酸价、过氧化值、羰基价)、微生物(菌落总数、大肠菌群)、色泽(L*、a*、b*、c*、h°)及质构(硬度、胶粘性等)分析，利用X射线衍射仪(XRD)和傅里叶变换红外光谱仪(FTIR)验证淀粉回生及脂肪氧化情况。结果 理化方面，酸价随贮藏时间的延长逐渐降低，并趋于稳定；37℃和47℃下过氧化值增长较快，40 d内47℃贮藏样品接近安全限值(0.25 g/100 g)，羰基价呈下降趋势。微生物指标符合GJB 4992A—2012标准，仅后期检出少量菌落，大肠菌群未检出。色泽方面，20℃贮藏时，a*值上升91.67%,b*、c*值显著增加，L*和h°分别下降7.42%和8.75%。质构特性整体下降，XRD和FTIR检测证实淀粉回生加剧。Pearson相关性分析表明，过氧化值为关键因子，建立的预测模型误差<10%,20℃、37℃、47℃下预测货架期分别为236 d、121 d和57 d。结论 本研究揭示了航天环境中葱花饼贮藏期的品质变化规律，建立的货架期预测模型可为航天预包装食品的品质监测提供理论与方法支持。
Abstract：Objective Pre-packaged space scallion pancakes are prone to quality deterioration during storage due to starch retrogradation and lipid oxidation,which affects their food safety and sensory characteristics.Therefore,investigating their quality changes during storage and predicting shelf life are of great significance for ensuring the quality of space food.Methods study conducted accelerated shelf-life tests at(37±1) ℃ and(47±1) ℃ under simulated spacecraft food storage conditions.Comprehensive analyses were performed,including physicochemical properties(acid value,peroxide value,carbonyl value),microbiological indicators(total bacterial count,coliforms),color parameters(L*,a*,b*,c*,h°),and texture characteristics(hardness,adhesiveness,etc.).XRD and FTIR were employed to verify starch retrogradation and lipid oxidation.Results Physicochemical properties:The acid value gradually decreased and stabilized with prolonged storage.The peroxide value increased rapidly at 37 ℃and 47 ℃,with samples stored at 47 ℃approaching the safety limit(0.25 g/100 g) within 40 days,while the carbonyl value exhibited a decreasing trend.Microbiological indicators:All samples met the requirements of GJB 4992A-2012.No microbial contamination was detected initially,with only minor bacterial growth observed in later stages,and no coliforms were detected throughout the storage period.Color changes:During storage at 20 ℃,the a* value increased by 91.67%,while b* and c* values showed significant increases.Meanwhile,L* and h° values decreased by 7.42% and 8.75%,respectively.Texture deterioration:Overall texture characteristics declined,and XRD and FTIR analyses confirmed aggravated starch retrogradation.Shelf-life prediction:Correlation analysis identified peroxide value as the key factor.The established prediction model had an error margin of less than 10%,with predicted shelf lives of 236,121,and 57 days at 20 ℃,37 ℃,and 47 ℃,respectively.Conclusion This study reveals the quality change patterns of space scallion pancakes during storage.The established shelf-life prediction model provides theoretical and methodological support for quality monitoring of pre-packaged space foods.
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基本信息:
DOI：10.16289/j.cnki.1002-0837.2025.05013
中图分类号:TS213.2
引用信息:
[1]孙京超,张龙振,刘微,等.航天预包装葱花饼贮藏期品质变化与货架期研究[J].航天医学与医学工程,2025,36(05):464-472.DOI:10.16289/j.cnki.1002-0837.2025.05013.
基金信息: