食品科学 ›› 2020, Vol. 41 ›› Issue (21): 66-72.doi: 10.7506/spkx1002-6630-20191028-308

• 食品工程 • 上一篇    下一篇

蓝圆鲹鱼油微胶囊稳定性分析及其货架期预测模型的建立与评价

王淑惠,杨小斌,罗旭洸,刘静宜,周爱梅   

  1. (1.华农(潮州)食品研究院有限公司,广东 潮州 521000;2.华南农业大学食品学院,广东省功能食品活性物重点实验室,广东 广州 510642)
  • 发布日期:2020-11-23
  • 基金资助:
    广东省科技计划项目(2015A020209099)

Stability Evaluation of Round Scad (Decapterus maruadsi) Oil Microcapsules and Establishment and Evaluation of Shelf Life Prediction Model

WANG Shuhui, YANG Xiaobin, LUO Xuguang, LIU Jingyi, ZHOU Aimei   

  1. 1. SCAU (Chaozhou) Food Institute Co. Ltd., Chaozhou 521000, China; 2. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Published:2020-11-23

摘要: 为实时监测蓝圆鲹鱼油微胶囊在贮藏期间的品质特性变化及货架期,本实验测定了不同贮藏相对湿度(relative humidity,RH)(34%、58%、76%和93%)下鱼油微胶囊的吸湿性和芯材(鱼油)保留率;并通过过氧化值(peroxide value,POV)和硫代巴比妥酸(thiobarbituric acid,TBA)值两个指标研究了鱼油微胶囊在不同贮藏温度(4、20、40 ℃和60 ℃)下的氧化性,进而应用一级动力学模型结合Arrhenius方程建立两个氧化指标随贮藏温度、贮藏时间变化的货架期预测模型。结果表明,低RH(34%)条件下,鱼油微胶囊吸湿速率低,贮藏14 d后其芯材保留率高达90%以上;而在高RH(93%)条件下,鱼油微胶囊的吸湿速率明显高于低RH(34%)的吸湿速率,芯材保留率降至35.28%,甚至出现结块变黏的现象,感官品质下降。通过POV和TBA值两个氧化指标建立的蓝圆鲹鱼油微胶囊货架期预测模型预测结果分别为:4 ℃下可贮藏190.09 d和195.56 d,20 ℃下可贮藏71.02 d和83.45 d,40 ℃下可贮藏23.81 d和23.86 d,60 ℃下可贮藏6.32 d和7.87 d,预测模型准确性高,实测值与预测值的相对误差都低于10%,说明以POV和TBA值为关键品质因子的预测模型可准确预测4~60 ℃范围内鱼油微胶囊的货架期,这为蓝圆鲹鱼油微胶囊贮藏及流通智能化预测提供了一定的理论依据。

关键词: 蓝圆鲹鱼油微胶囊;吸湿性;氧化指标;动力学方程;货架期预测模型

Abstract: In order to monitor changes in the quality characteristics and shelf life of Decapterus maruadsi oil microcapsules during storage, the hygroscopicity and the retention rate of the core material under different relative humidity (RH) conditions (34%, 58%, 76% and 93%) were studied. In addition, the oxidative stability of fish oil microcapsules stored at different temperatures (4, 20, 40 and 60 ℃) were also analyzed by peroxide value (POV) and thiobarbituric acid (TBA) value. Shelf life prediction models based on the oxidation indexes as a function of storage temperature and time were established by using first-order kinetic model combined with Arrhenius equation. The results showed that the moisture absorption rate was low at 34% RH, and the retention rate of the core material was still over 90% after 14 days of storage. However, the moisture absorption rate at 93% RH was significantly higher than that at 34% RH, while the retention rate of the core material rapidly decreased to 35.28%, even accompanied by the occurrence of agglomeration and stickiness as well as sensory quality deterioration. Furthermore, the shelf life of fish oil microcapsules based on POV and TBA were predicted to be 190.09 and 195.56 days at 4 ℃, 71.02 and 83.45 days at 20 ℃, 23.81 and 23.86 days at 40 ℃, and 6.32 and 7.87 days at 60 ℃, respectively. The prediction models had excellent accuracy and the relative error between the predicted and the measured shelf life was less than 10%. These results indicated that the models with POV and TBA values as the critical quality factors can accurately predict the shelf life of fish oil microcapsules in the temperature range of 4–60 ℃, which provides a theoretical basis for intelligent prediction of the shelf life of Decapterus maruadsi oil microcapsules during storage and circulation.

Key words: Decapterus maruadsi oil microcapsules; hygroscopicity; oxidation index; kinetic equation; shelf life prediction model

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