对真空包装准备食用的玉米存储条件的比较评估:物理化学参数和感觉质量的时间变化
Peng Gong1, Jianye Guo2, Wenling Sun1
1College of Engineering, China Agricultural University, Beijing, China.
Journal of food science
|November 28, 2025
概括
冷存储最好保持真空包装即食玉米 (VPREC) 的质量. 与环境或冷藏条件相比,冷显著降低了颜色,硬度和营养含量的质量退化.
科学领域:
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
- 质量保证 质量保证 质量保证
背景情况:
- 准备食用的玉米是一种流行的便利食品.
- 了解存储对VPREC质量的影响对工业至关重要.
研究的目的:
- 评估不同储存温度和持续时间对VPREC质量的影响.
- 确定最佳的冷链策略,以维护VPREC.
主要方法:
- 真空包装的即食玉米 (VPREC) 样品在25°C,4°C和-18°C下保存长达120天.
- 分析了物理化学性质 (颜色,硬度,水分,可溶糖,TSS,可溶蛋白,粉).
- 对感官质量进行了评估.
主要成果:
- 储存温度和持续时间显著影响了VPREC的颜色,硬度和营养成分.
- 冷储存 (-18°C) 最好保持水分含量,抑制颜色降解 (较低的 ΔE),并减少硬度的增加.
- 与环境和冷藏储存相比,冷的VPREC保留了更高水平的可溶糖,总可溶固体 (TSS) 和粉.
结论:
- 冷是保持真空包装即食玉米质量的最有效方法.
- 最佳的冷链管理,包括冷,可以显著延长VPREC的保质期,并保持其营养价值.
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