食品科学 ›› 2019, Vol. 40 ›› Issue (9): 228-233.doi: 10.7506/spkx1002-6630-20181209-108

• 包装贮运 • 上一篇    下一篇

脱水香葱在不同水分活度下贮藏品质的变化规律

浦浩亮,王柳清,胡秋辉,裴 斐,杨文建*   

  1. 南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏 南京 210023
  • 出版日期:2019-05-15 发布日期:2019-05-28
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400903);江苏高校优势学科建设工程资助项目(PAPD)

Quality Changes of Dried Allium ascalonicum Stored at Different Water Activities

PU Haoliang, WANG Liuqing, HU Qiuhui, PEI Fei, YANG Wenjian*   

  1. Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
  • Online:2019-05-15 Published:2019-05-28

摘要: 脱水香葱在贮藏期间因受潮吸水而导致的品质劣变是影响其商业价值的主要原因,为阐明脱水香葱在不同水分活度下贮藏品质的变化,研究了脱水香葱在不同水分活度下(0.33、0.43、0.67、0.78、0.84)的水分质量分数、水分分布、外观品质、微观结构、硬度、槲皮素含量和风味成分的变化。结果表明:结合水是脱水香葱中水分的主要存在状态,且其含量和流动性随着水分活度上升而增加;贮藏过程中,脱水香葱在高水分活度下的结合水含量和流动性增加导致了脱水香葱变色、管状组织黏连、硬度下降,同时加剧了槲皮素的降解;在贮藏末期,水分活度为0.84的条件下,脱水香葱风味成分变化相对于低水分活度样品明显,且产生了土霉味。本研究为减少干制品贮藏损失、控制干制品品质和延长其货架期提供了理论依据。

关键词: 脱水香葱, 贮藏品质, 微观结构, 风味, 水分活度

Abstract: The quality deterioration of dried Allium ascalonicum caused by water absorption during storage is the dominant factor affecting its commercial value. Therefore, to explore the influence of different water activity (aw) levels on the quality changes of dried A. ascalonicum during storage, we analyzed the changes in water content and status, visual quality, microstructure, hardness, quercetin content and flavor properties of dried A. ascalonicum stored at aw levels of 0.33, 0.43, 0.67, 0.78, and 0.84. Results indicated that bound water was the dominant water status in dried A. ascalonicum. The content of bound water and its molecular mobility increased at higher aw, which could result in decolorization, hardness loss, tubular tissue adhesion, and increased quercetin loss in dried A. ascalonicum. At the end of storage, dried A. ascalonicum showed greater change in flavor characteristics at a 0.84 aw than at lower aw, having a musty flavor. In summary, this study provides a theoretical basis for loss reduction, quality control and shelf-life prolongation of dried A. ascalonicum during storage.

Key words: dried Allium ascalonicum, storage quality, microstructure, flavor, water activity

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