基于主成分分析的冰温气调包装对松露的品质指标及相关性影响

doi:10.7506/spkx1002-6630-20230824-187

食品科学 ›› 2024, Vol. 45 ›› Issue (5): 257-264.doi: 10.7506/spkx1002-6630-20230824-187

基于主成分分析的冰温气调包装对松露的品质指标及相关性影响

戴雅，谭兴怡，李翔，伍一有，黄博，吴新源，王建辉，刘达玉

（1.成都大学食品与生物工程学院，四川成都 610106；2.成都大学国家食物营养教育示范基地，四川成都 610106；3.成都运荔枝科技有限公司，四川成都 610041）

出版日期:2024-03-15 发布日期:2024-04-03
基金资助:
四川省科技厅国际科技创新合作项目（24GJHZ0041）；成都市科技局技术创新研发项目（2024-YF05-00348-SN）

Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis

DAI Ya, TAN Xingyi, LI Xiang, WU Yiyou, HUANG Bo, WU Xinyuan, WANG Jianhui, LIU Dayu

(1. College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; 2. National Demonstration Base for Food and Nutrition Education, Chengdu University, Chengdu 610106, China; 3. Y-Litchi Co. Ltd., Chengdu 610041, China)

Online:2024-03-15 Published:2024-04-03

摘要/Abstract

摘要： 目的：探究冰温技术结合O2/CO2气调包装技术对松露贮藏期间相关品质指标的影响。方法：以松露为原料，分别在－（4.4±0.2）℃的冰温条件下（CK组）和冰温结合40% O2＋60% CO2气调条件下（A组）进行贮藏，测定其贮藏期间各项品质指标的变化。采用主成分分析和正交偏最小二乘判别分析建立判别模型。结果：经两种贮藏方式的松露各项指标呈现出不同的变化规律。A组松露保鲜效果明显优于单一的冰温贮藏，能够有效减少水分流失和腐烂现象，在贮藏第20天时，A组松露水分质量分数、腐烂率和质量损失率分别为63.62%、6.94%和1.02%，前者显著高于同时期的冰温对照组（P＜0.05），后两者比CK组低（P＜0.05）。A组能更好地维持松露品质的稳定，在保持硬度和弹性等质构特性及延缓多糖、总多酚、总黄酮、粗蛋白含量、铁离子还原能力下降方面都有较好效果。在贮藏第20天时，A组多糖、总多酚、总黄酮、粗蛋白含量、铁离子还原能力值与0 d相比时分别降低了27.94%、32.51%、16.18%、68.58%、18.13%，降幅均低于CK组。通过相关性分析和构建判别模型，能够有效区分样品在两种不同处理下的品质差异，说明在贮藏期间理化指标对松露的品质存在一定的影响；正交偏最小二乘判别分析能有效区分不同处理的组分。结论：A组包装对新鲜松露有更好的贮藏保鲜效果，本研究为松露保鲜技术开发提供理论参考。

关键词: 松露；冰温技术；气调包装；相关性分析；正交偏最小二乘判别分析

Abstract: Objective: To investigate the effect of superchilling combined with modified atmosphere packaging (MAP) on the quality indicators of truffle during storage. Methods: Truffle samples were stored at −(4.4 ± 0.2) ℃ under normal atmosphere (control) and 40% O2 + 60% CO2 atmosphere (group A), and quality changes during storage were determined. Discriminant models were established using principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Results: Each quality index showed different trends under the two different storage atmospheres. Truffle was preserved significantly better in group A than the control group; the water loss and decay rate were effectively reduced in group A. On the 20th day of storage, the moisture content, decay rate and mass loss rate of group A were 63.62%, 6.94% and 1.02%, respectively; moisture content was significantly higher than control group (P < 0.05), and decay rate and mass loss rate were lower than control group, respectively (P < 0.05). Truffle quality was maintained better in group A than the control group, in terms of maintaining textural characteristics such as hardness and elasticity and delaying the decline in the contents of polysaccharides, total polyphenols, total flavonoids and crude protein and ferric ion reducing power. After 20 days of storage, the contents of polysaccharides, total polyphenols, total flavonoids and crude protein, and ferric ion reducing power were reduced by 27.94%, 32.51%, 16.18%, 68.58%, and 18.13%, respectively, which were lower than those in the control group. Correlation analysis and the developed discriminant models could effectively distinguish the quality differences of the samples under different treatments, indicating that physicochemical indexes influenced the quality of truffle during the storage period. OPLS-DA could also effectively differentiate the components of the truffle samples under different treatments. Conclusion: Superchilling combined with MAP can better preserve fresh truffle, and this study provides a theoretical basis for the development of new truffle preservation technologies.

Key words: truffle; superchilling; modified atmosphere packaging; correlation analysis; orthogonal partial least squares-discriminant analysis

中图分类号:

TS205.9

戴雅，谭兴怡，李翔，伍一有，黄博，吴新源，王建辉，刘达玉. 基于主成分分析的冰温气调包装对松露的品质指标及相关性影响[J]. 食品科学, 2024, 45(5): 257-264.

DAI Ya, TAN Xingyi, LI Xiang, WU Yiyou, HUANG Bo, WU Xinyuan, WANG Jianhui, LIU Dayu. Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis[J]. FOOD SCIENCE, 2024, 45(5): 257-264.

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基于主成分分析的冰温气调包装对松露的品质指标及相关性影响

Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis

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