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

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：经两种不同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、腐烂率和失重率分别为63.62%、6.93%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，在延缓降低多糖、总多酚、总黄酮、粗蛋白含量、铁离子还原能力、硬度和弹性等方面都有较好效果。多糖、总多酚、总黄酮、粗蛋白含量、铁离子还原能力分别降低了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方法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 ice temperature technology combined with O2/CO2 gas-conditioned packaging technology on the quality indexes of truffles during storage. Methods: Truffles were stored at －（4.4±0.2）℃ under ice temperature (CK) and ice temperature combined with 40% O2+60% CO2 air-conditioning (A), and the changes of the quality indexes during storage were determined. Discriminant models were established using principal component analysis and orthogonal partial least squares discriminant analysis. Results: The truffles stored under two different storage methods showed different patterns of change, and the freshness preservation effect of truffles in Group A was significantly better than that of the single ice temperature storage, which could effectively reduce the water loss and decay phenomenon, and the moisture mass fraction, decay rate and weight loss rate of the truffles in Group A on the 20th day of storage were 63.62%, 6.93% and 1.02%, respectively, with the former being significantly higher than that of the control group under the same ice temperature (P <0.05). (P <0.05), and the latter two were lower than that of CK group (P <0.05).Group A was better able to maintain the stability of truffle quality, and was more effective in delaying the reduction of polysaccharides, total polyphenols, total flavonoids, crude protein content, ferrous ion reduction capacity, hardness and elasticity. Polysaccharides, total polyphenols, total flavonoids, crude protein content, and iron ion reducing capacity were reduced by 27.94%, 32.51%, 16.18%, 68.58%, and 18.13%, respectively, with lower decreases than that of the CK group. Through the correlation analysis and the construction of discriminant model, it can effectively distinguish the quality difference of the samples under two different treatments, indicating that there is a certain influence of physicochemical indexes on the quality of truffles during the storage period; the analysis of the orthogonal partial least squares discriminant analysis method can effectively differentiate the components of the different treatments. Conclusion: Group A packaging has better storage and preservation effect on fresh truffles, and this study provides theoretical reference for the development of truffle preservation technology.

Key words: truffle, ice temperature technology, gas control packaging, correlation analysis, orthogonal partial least squares-discriminant analysis

中图分类号:

TS210.3099

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, 0, (): 0-0.

参考文献

[1]Antonietta M , Claude M , Paola B .Truffles: much more than a prized and local fungal delicacy[J].Fems Microbiology Letters, 2010(1):1-8. DOI:10.1111/j.1574-6968.2006.00252.x .
[2]?Vandatzadeh M , Deveau A , Splivallo R .Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study[J]. Food microbiology, 2019, 84(Dec.):103251.1-103251.10. DOI:10.1016/j.fm.2019.103251 .
[3]Rivera C S , Blanco D ,María Luisa Salvador,et al.Shelf-life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films.[J]. Journal of Food Science, 2010, 75(4):E225-E233.DOI:10.1111/j.1750-3841.2010.01602.x.
[4]Laura Culleré, Ferreira V ,María E Venturini,et al.Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)[J]. Food Chemistry, 2013, 136(2):518-525. DOI:10.1016/j.foodchem.2012.08.030 .
[5]Marco P , Campo E , Oria R ,et al.Effect of lyophilisation in the black truffle ( Tuber melanosporum ) aroma: a comparison with other long-term preservation treatments (freezing and sterilization)[J].Acta horticulturae, 2018(1194):831-838. DOI:10.17660/ActaHortic.2018.1194.117 .
[6]Tagnamas Z , Bahammou Y , Kouhila M ,et al.Conservation of Moroccan truffle (Terfezia boudieri) using solar drying method[J].Renewable Energy, 2020, 146. DOI:10.1016/j.renene.2019.06.107 .
[7]Boselli E .Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum)[J].Molecules, 2020, 25. DOI:10.3390/molecules25173837 .
[8]AKSOC , BMB , AJTR ,et al.Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage - ScienceDirect[J].Food Microbiology, 2021. DOI:10.1016/j.fm.2021.103743 .
[9]Saltarelli R , Ceccaroli P , Cesari P , et al. Effect of storage on biochemical and microbiological parameters of edible truffle species[J]. Food Chemistry, 2008, 109(1), 8–16. DOI:10.1016/j.foodchem.2007.11.075
[10]?Liu D K , Xu C C , Guo C X ,et al.Sub-zero temperature preservation of fruits and vegetables: A review[J].Journal of Food Engineering, 2019, 275:109881. DOI:10.1016/j.jfoodeng.2019.109881 .
[11]Zhao H , Shu C , Fan X ,et al.Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines[J].Scientia Horticulturae, 2018, 228:196-203. DOI:10.1016/j.scienta.2017.10.032 .
[12]刘帅,邓洁红,敬小波,等.冰温贮藏对雪莲果品质影响的研究[J].食品工业科技,2014,35(21):346-350. DOI:10.13386/j.issn1002-0306.2014.21.066 .
[13]张辉玲,刘明津,张昭其.果蔬采后冰温贮藏技术研究进展[J].热带作物学报, 2006, 27(1):5. DOI:10.3969/j.issn.1000-2561.2006.01.022 .
[14]Cozzolino R , Palumbo M , Cefola M ,et al.Biochemical characterization of apple slices dried using low temperature and stored in modified atmosphere packaging[J].Journal of Food Composition and Analysis, 2022:112. DOI:10.1016/j.jfca.2022.104694.
[15]蒋方国,胡海洋,龚晓源,等.O2/CO2主动自发气调对采后松露贮藏品质及微观结构的影响[J].食品与机械,2022,38(02):123-129. DOI:10.13652/j.issn.1003-5788.2022.02.021 .
[16]Catalano P , Tremonte P , Reale A , et al. Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle [J]. Acta Horticulturae, 2015, 1071(1071):471-476.
[17]Ewen C.D. Todd,Foodborne Diseases: Overview of Emerging Food Technologies, [J].Reference Module in Food Science,Elsevier,2023,ISBN 9780081005965, DOI:10.1016/B978-0-12-822521-9.00098-8 .
[18]倪旭东. 香菇和秀珍菇干品理化特征及其抗氧化活性的研究[D].温州大学,2020. DOI:10.27781/d.cnki.gwzdx.2020.000146 .
[19]POPESCU M L, COSTEA T, NENCU I, et al. Polyphenols contents and antioxidant activity of some Romanian wild edible mushrooms[J]. Farmacia, 2016,64(2):231-236.
[20]相启森,时国庆,赵震宇,等.奇亚籽提取物体外抗氧化活性研究[J].食品与发酵工业,2016,42(06):197-202. DOI:10.13995/j.cnki.11-1802/ts.201606035 .
[21]Benzie I F F , Strain J J .The Ferric Reducing Ability of Plasma (FRAP) as a Measure of "Antioxidant Power": The FRAP Assay[J].Analytical Biochemistry, 1996, 239(1):70-76. DOI:10.1006/abio.1996.0292 .
[22]谢菲菲,张德权,颜统晶,等.不同品种、部位生鲜肉冰点和过冷点研究及预测模型构建[J].核农学报,2023,37(6):1185-1192.
[23]Belay Z A , Caleb O J , Opara L .Influence of initial gas modification on physicochemical quality attributes and molecular changes in fresh and fresh-cut fruit during modified atmosphere packaging[J].Food Packaging and Shelf Life, 21[2023-06-07]. DOI:10.1016/j.fpsl.2019.100359 .
[24]黄成运. 红托竹荪保存过程中主要质量指标检测分析[D].贵州大学,2022. DOI:10.27047/d.cnki.ggudu.2022.002403.
[25]?Xu Z , Meenu M , Xu B .Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D 2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear[J].Food Chemistry, 309[2023-06-07]. DOI:10.1016/j.foodchem.2019.125738 .
[26]Tan X L , Zhao Y T , Shan W ,et al.Melatonin delays leaf senescence of postharvest Chinese flowering cabbage through ROS homeostasis[J].Food Research International, 2020, 138(Pt B):109790. DOI:10.1016/j.foodres.2020.109790 .
[27]Tejedor-Calvo E , Morales D ,Sergi García-Barreda,et al.Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere[J].International Journal of Food Microbiology, 2020, 332:108774. DOI:10.1016/j.ijfoodmicro.2020.108774 .
[28]Huang D , Ou B , Prior R .The chemistry behind antioxidant capacity assays.[J].Journal of agricultural and food chemistry, 2005, 53(6):1841-56. DOI:10.1021/jf030723c .
[29]杨植,王振磊.基于TPA法评价枣果实质地及聚类分析[J].新疆农业科学,2019,56(10):1860-1868.
[30]Farcuh, M., Copes, B., Le-Navenec, G.,et al. Texture diversity in melon (Cucumis melo L.): Sensory and physical assessments[J]. Postharvest Biology and Technology, 159, 111024. DOI:10.1016/j.postharvbio.2019.111024 .
[31]Al-Laith A A A .Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins[J].Journal of Food Composition & Analysis, 2010, 23(1):15-22. DOI:10.1016/j.jfca.2009.07.005 .
[32]支欢欢,刘琦琦,徐娟,等.微酸电解水结合不同钙源处理改善"尖脆"枣果实采后货架品质[J].现代食品科技, 2018, 034(009):45-50,214.
[33]YUN J, CUI C J, ZHANG S H, et al. Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea[J]. Food Chemistry, 2021, 360: 130033. DOI:10.1016/j.foodchem.2021.130033 .
[34]邵淑贤,金珊,叶乃兴.基于电子鼻与 HS-SPME-GC-MS 技术对不同产地黄观音乌龙茶香气的差异分析[J].食品科学, 2023, 44(4):8.
[35]Rivera C S , Blanco D ,María Luisa Salvador,et al.Shelf-life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films.[J].Journal of Food Science, 2010, 75(4):E225-E233. DOI:10.1111/j.1750-3841.2010.01602.x .
[36]Jiang C , Xiong Q , Gan D ,et al.Antioxidant activity and potential hepatoprotective effect of polysaccharides from Cyclina sinensi[J].Carbohydrate Polymers, 2013. DOI:10.1016/j.carbpol.2012.08.029 .
[37]国琦,梁双敏,葛长荣,等.黑松露多糖提取工艺优化及体外抗氧化活性分析[J].现代食品科技,2021,37(12):187-196+308. DOI:10.13982/j.mfst.1673-9078.2021.12.0263 .
[38]Awad M A , Al-Qurashi A D , Mohamed S A .Antioxidant capacity, antioxidant compounds and antioxidant enzyme activities in five date cultivars during development and ripening[J].Scientia Horticulturae, 2011, 129(4):688-693. DOI:10.1016/j.scienta.2011.05.019 .