刘凤霞, 周林燕, 曹霞敏, 汪厚银, 廖小军. 贮藏温度对冷破碎番茄浆品质变化的影响[J]. 农业工程学报, 2010, 26(8): 343-349.
    引用本文: 刘凤霞, 周林燕, 曹霞敏, 汪厚银, 廖小军. 贮藏温度对冷破碎番茄浆品质变化的影响[J]. 农业工程学报, 2010, 26(8): 343-349.
    Effects of storage temperature on quality changes of cold break tomato paste during storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(8): 343-349.
    Citation: Effects of storage temperature on quality changes of cold break tomato paste during storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(8): 343-349.

    贮藏温度对冷破碎番茄浆品质变化的影响

    Effects of storage temperature on quality changes of cold break tomato paste during storage

    • 摘要: 为探讨冷破碎番茄浆在贮藏过程中的品质变化,以指导冷破碎番茄浆的贮藏,该文研究了其在0、25和37℃条件下贮藏150 d的品质变化,并对产品中主要指标的变化进行了动力学分析。25和37℃贮藏条件下冷破碎番茄浆中氨基酸、总糖、蔗糖、果糖、维生素C含量和颜色指标(亮度L*、红值a*和黄值b*)均显著下降,而5-羟甲基糠醛(HMF)含量、褐变度(BD)和总色差ΔE显著增加,其中总氨基酸、总糖、维生素C、HMF和BD的变化均符合一级动力学模型;而且HMF含量与BD变化呈线性关系,符合零级动力学模型。但是番茄红素和可溶性固形物含量变化不显著,而酸度随温度和时间的增加呈增加趋势。0℃贮藏条件下,除维生素C含量显著下降外,上述其他指标均无显著变化。表明高温贮藏显著降低冷破碎番茄浆的品质,而低温贮藏可有效保护冷破碎番茄浆的品质。

       

      Abstract: The effects of temperature (0, 25, and 37℃) and storage time (150 days) on the quality changes of cold break tomato paste (CBTP) were investigated in this study, and kinetic analysis to the key indices were carried out to guide the storage of CBTP. Amino acids, total sugar, sucrose, fructose, Vitamin C and color indices (L*, a* and b*) in CBTP stored at 25 and 37℃ decreased significantly, while 5-hydroxymethylfurfural (HMF), browning degree (BD) and total color difference ΔE increased significantly. The changes of total amino acids, total sugar, Vitamin C, HMF and BD followed a first-order reaction well, and there was linear correlation between HMF and BD. Lycopene and total soluble solids showed no significant changes during storage, while the titratable acidity of the CBTP increased with increasing the storage temperature and time. Vitamin C in CBTP stored at 0℃ decreased significantly, while changes of other indices were not significant. All the results indicated that higher storage temperature significantly decreased the quality of CBTP, while lower temperature protected its quality well.

       

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