在各种条件下对洪 ?? 存储稳定的综合分析:脂质氧化因子与替代质量参数之间的相关性
Min-Seok Kim1, Sang-Jin Ye1, Ji-Hwan Roh1
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung-Hee University, Yong-in 17104, Republic of Korea.
Foods (Basel, Switzerland)
|May 14, 2025
概括
这项研究评估了丝虫的功能性食物 - - 洪,揭示了高温加速脂质氧化. 湿度和pH值成为可食用昆虫产品的潜在质量指标,有助于改善储存.
科学领域:
- 食品科学 食品科学 食品科学
- 昆虫学 昆虫学是一门学科.
- 营养科学 营养科学
背景情况:
- 香港是一种功能性食品,来源于冷干燥的丝虫.
- 可食用昆虫产品需要强有力的质量保证才能获得消费者的认可.
研究的目的:
- 为了评估在各种条件下,Hong-Jam的储存稳定性.
- 确定可食用昆虫产品的新型质量指数.
主要方法:
- 在不同温度,产品形式和包装下进行储存稳定性测试.
- 脂质氧化分析 (氧化物值,酸值).
- 相关性分析和ANOVA以确定质量指标.
主要成果:
- 高温显著增加了脂质氧化标志物 (POV,AV).
- 含水量和pH值与脂质氧化有显著的相关性.
- 玻璃瓶的温度依赖性 (DT) 比POV的PE袋更高.
结论:
- 含水量和pH值可以作为Hong-Jam的补充质量指标.
- 研究结果支持改善可食用昆虫食品的储存标准和质量控制.
- 这项研究促进了消费者安全和对功能性昆虫食品的接受.
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