Oxygen Absorbers for Extension of Crackers Shelf-life
Oxygen Absorbers for Extension of Crackers Shelf-life
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用于延长饼干保质期的脱氧剂
DOI：
10.1006/fstl.1997.0286
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发表时间：
1998
期刊：
影响因子：
--
通讯作者：
I. Saguy
中科院分区：
文献类型：
--
作者：
Sigalit Berenzon;I. Saguy
摘要评估了吸氧剂在延长密封锡罐包装的军用口粮爆竹在15、25和35℃下储存长达52周的货架寿命方面的适用性。脂肪氧化在烘焙后立即开始。储藏温度是影响罐头耗氧率的主要因素。在15℃、25℃和35℃条件下，加吸氧和不加吸氧的爆竹贮藏52周的剩余顶空气氧分别为9、3、2和55、41、4mL/L。己醛在烘烤后不久就开始产生，在15℃、25℃和35℃时，24周和52周的己醛生成量分别为6.1和8.8、6.0和9.1、10.7和12.9 mg/kg。吸氧剂显著降低了己醛浓度。贮藏温度对过氧化值有显著影响。在25℃和35℃时，分别观察到了17周和10周的滞后期。感官评价表明，没有吸氧剂的饼干在25℃和35℃下储存24周后会产生氧化腐臭气味，与储存温度无关，使用吸氧剂44周后没有观察到氧化腐臭气味。氧化恶臭的开始与己醛浓度超过6 mg/kg有关。为了防止氧化和延长储存在25°C或以上的饼干的保质期，需要采取额外的措施。
Abstract Applicability of oxygen absorbers for extending shelf-life of military ration crackers packaged in hermetically sealed tin cans and stored at 15, 25 and 35 °C for up to 52 weeks was assessed. Lipid oxidation began immediately after baking. Storage temperature was the major factor affecting the rate of oxygen depletion within the can. Residual headspace oxygen of the crackers stored for 52 weeks with or without oxygen absorbers was 9, 3, 2 and 55, 41, 4 mL/L at 15, 25 and 35 °C, respectively. Hexanal generation commenced shortly after baking and at 24 and 52 weeks was 6.1 and 8.8, 6.0 and 9.1, and 10.7 and 12.9 mg/kg at 15, 25 and 35 °C, respectively. Oxygen absorbers reduced hexanal concentration significantly. Peroxide values were markedly affected by storage temperature. A lag period of 17 and 10 weeks was observed at 25 and 35 °C, respectively. Sensory evaluations suggested that crackers stored without oxygen absorbers developed oxidative rancid odours after 24 weeks at 25 and 35 °C. Independently of storage temperatures, no oxidative rancid odours were observed after 44 weeks with oxygen absorbers. The onset of oxidative rancid odours correlated with hexanal concentration above 6 mg/kg. Additional means are required to prevent oxidation and to extend shelf-life of crackers stored at 25 °C or above.