摘要
目的研究不同包装方式与贮藏温度对裸仁南瓜籽及其油脂品质的影响。方法将新鲜裸仁南瓜籽分别贮藏于不同温度[低温(4±1)℃、常温(15±1)℃和高温(35±2)℃]和不同包装(空气包装、真空包装与气调包装)中,通过测定南瓜籽含油率、酸价、过氧化值、霉菌总数以及南瓜籽油感官品质和脂肪酸组成,分析不同贮藏条件对南瓜籽及其油脂品质的影响。结果低温气调包装的南瓜籽在贮藏期内,南瓜籽的酸价、过氧化值均呈现上升趋势,贮藏210 d后分别为(2.15±0.04)mg/g、(0.15±0.01)g/100 g,南瓜籽霉菌总数受温度影响较大;低温贮藏、真空或气调包装贮藏条件下的南瓜籽含油率下降速率最慢;低温气调包装贮藏的南瓜籽油的感官评定最佳,南瓜籽油多不饱和脂肪酸(亚油酸和亚麻酸)均呈现下降的趋势(P<0.05),饱和脂肪酸含量呈上升趋势。结论低温气调包装的贮藏方式有利于南瓜子仁及其油脂品质,该研究可为南瓜籽籽贮藏及后续加工提供技术支持。
Objective To study the effects of different packaging methods and storage temperatures on the qualities of naked pumpkin seeds and their oils.Methods Fresh naked pumpkin seeds were stored at different temperatures[low temperature(4±1)℃,normal temperature(15±1)℃and high temperature(35±2)℃]and different packaging forms(air,vacuum and modified atmosphere),and the effects of different storage conditions on the qualities of pumpkin seeds and their oils were analyze by measuring the oil content,acid value,peroxide value,total number of mold and the sensory quality and fatty acid composition of pumpkin seed oil.Results During the storage period of pumpkin seeds under low temperature modified atmosphere packaging,the acid value and peroxide value of pumpkin seeds showed upward trends,which were(2.15±0.04)mg/g、(0.15±0.01)g/100 g,respectively,after 210 d of storage,the total number of mold in pumpkin seeds was significantly affected by temperature;the decrease rates of oil content of pumpkin seeds were the slowest under low temperature storage,vacuum or modified atmosphere packaging storage;the sensory evaluation of pumpkin seed oil under the conditions of low temperature modified atmosphere packaging was the best,the polyunsaturated fatty acids(linoleic and linolenic)in pumpkin seed oil all showed downward trends(P<0.05),and the saturated fatty acid content showed upward trends.Conclusion The storage mode of low temperature air conditioning packaging is beneficial to the qualities of pumpkin seeds and their oils,this study can provide technical supports for the storage and subsequent processing of pumpkin seeds.
作者
刘战霞
李文绮
李斌斌
郭慧静
吴宏
杨慧
贾文婷
LIU Zhan-Xia;LI Wen-Qi;LI Bin-Bin;GUO Hui-Jing;WU Hong;YANG Hui;JIA Wen-Ting(Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation sciences,Shihezi 832000,China;Shihezi Quality and Metrology Inspection Institute,Shihezi 832000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第11期3549-3556,共8页
Journal of Food Safety and Quality
基金
新疆生产建设兵团重点领域科技攻关计划项目(2019AB027)。
关键词
南瓜籽
贮藏
油脂
脂肪酸
pumpkin seed
storage
oil
fatty acid
作者简介
刘战霞,硕士,助理研究员,主要研究方向为果蔬加工与副产物利用研究。E-mail:806796383@qq.com;通信作者:贾文婷,硕士,副研究员,主要研究方向为果蔬加工与副产物利用研究。E-mail:4947637@qq.com。
