基于扩散型时间-温度指示器表征鲜银耳贮藏过程品质变化

康峻菡; 胥义; 杨恒宇

doi:10.13386/j.issn1002-0306.2020030101

基于扩散型时间-温度指示器表征鲜银耳贮藏过程品质变化

Characterizing the Quality Changes of Fresh Tremella during Storage Based on a New Diffused Time-Temperature Indicator

摘要

摘要: 为了研究扩散型时间-温度指示器(Time-Temperature Indicator,TTI)能否表征鲜银耳贮藏过程中品质变化,分别研究了不同贮藏温度(5、13、17、23 ℃)下,扩散型TTI的颜色变化和鲜银耳品质(失重率、可溶性糖含量及丙二醛含量)变化情况,通过化学品质动力学模型及Arrhenius方程分别计算扩散型TTI颜色变化和鲜银耳品质变化的活化能Ea,并将扩散型TTI颜色变化的活化能与鲜银耳品质变化的活化能进行比较,从而评估扩散型TTI与鲜银耳的品质变化的匹配性。研究结果表明,贮藏温度及贮藏时间对扩散型TTI颜色变化和鲜银耳品质变化均有影响,且贮藏温度越高,扩散型TTI由白色变为蓝色的速度越快,鲜银耳也越容易腐烂。通过化学品质动力学模型及Arrhenius方程计算得出扩散型TTI的活化能E_a值为36.1135 kJ/mol,鲜银耳失重率、可溶性糖含量及丙二醛含量的活化能分别为53.3144、53.3368、43.9744 kJ/mol,扩散型TTI与鲜银耳品质变化的活化能差值<25 kJ/mol,因此可以将此扩散型TTI用于鲜银耳贮藏过程中的品质监控。

Abstract: In order to study whether a new diffuse type time-temperature indicator (TTI) could characterize the fresh tremella quality during storage process, the color change of diffused TTI and the quality (the weight loss rate, contents of soluble sugar, contents of malondialdehyde) of fresh tremella were studied under different storage temperatures (5, 13, 17 and 23℃). The activation energy (Ea) of diffuse TTI color response and the quality change of fresh tremella was calculated by kinetic model of chemical quality and Arrhenius equation. The activation energy of diffused TTI color change was compared with that of quality change of fresh tremella in order to evaluate the match between the quality change of the diffused TTI and the fresh tremella. The results showed that both storage temperature and storage time have effect on the color change of diffused TTI and the quality change of fresh tremella. The higher the storage temperature was, the faster the diffused TTI changed from white to bule, fresh tremella was also prone to decay. The activation energy (E_a) value of diffused TTI calculated by chemical quality kinetic model and Arrhenius equation was 36.1135 kJ/mol. The activation energy of weight loss rate, the contents of soluble sugar, the contents of malondialdehyde of fresh tremella was 53.3144, 53.3368, 43.9744 kJ/mol. The difference value between diffused TTI and the quality of fresh tremella was<25 kJ/mol, so this diffusion type TTI could be used for quality monitoring during storage of fresh tremella.