包装材料和储存温度对阿瓦兹糊的保质性的影响
Biadge Kefale1,2, Mulugeta Admasu Delele1,3, Solomon Workneh Fanta1
1Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Frontiers in nutrition
|January 22, 2025
概括
在4°C保存的玻璃瓶最好保存埃塞俄比亚Awaze糊的保质期为300天. 这种包装和冷藏可以防止腐烂,保持这种传统食品的质量和安全性.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 食品供应链的恶化是一个重大问题,特别是在埃塞俄比亚等发展中国家的传统食品中.
- 关于最佳加工,包装和储存条件的有限知识加剧了传统埃塞俄比亚食品的腐败问题.
研究的目的:
- 评估各种包装材料和储存条件对埃塞俄比亚传统Awaze糊的保质期的影响.
- 确定最佳的包装和储存策略,以延长Awaze糊的可用性.
主要方法:
- 测试了六种传统的埃塞俄比亚包装材料 (Shekella,瓜子,塑料袋,塑料瓶,玻璃瓶,金属).
- 在室温 (21±2°C) 和冷藏 (4°C) 中保存300天的Awaze糊样本.
- 评估的参数包括物理变化,颜色,pH,酸度,酵母/菌,总细菌数 (TBC) 和乳酸细菌 (LAB).
主要成果:
- 包装材料,储存温度和持续时间显著影响pH,酸度,微生物数量和物理特征 (p < 0.05).
- 300天后,塑料袋和金属的酵母/模具和TBC分别呈现最高.
- 在4°C保存的玻璃瓶保持了可接受的质量,酵母/模具在3.2 log CFU/g和TBC在2.97 log CFU/g.
结论:
- 建议将玻璃瓶与4°C的冷藏相结合,用于储存Awaze糊.
- 这种储存方法可确保Awaze糊的质量和安全性长达300天.
- 这些发现为改善传统埃塞俄比亚发酵食品的保质期提供了关键数据.
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