Effect Of Different Storage Conditions On The Quality Of Quick-frozen Black Sesame Tang-yuan And Model Of Quality Loss Rate

In the circulation process of quick-frozen tang-yuan,storage time and storage temperature are the main factors affecting the quality of products.The effects of storage conditions on the quality of quick-frozen black sesame tang-yuan were studied,and the prediction model of quality loss rate was constructed to provide theoretical guidance for the quality monitoring of dumplings during storage,transportation and sales.In this paper,the quick-frozen black sesame dumplings were placed at-5?,-10?,-15?,-20?,-25? for 0,15,30,45,60,75,90,105 and 120 days.The acid value,peroxide value,texture characteristics,rate of water loss,brightness of the tang-yuan stored under different conditions were determined,analyzed and sensory indexes were evaluated to explore the effect of different storage conditions on the speed of quick-frozen black sesame tang-yuan.The quick-frozen black sesame dumplings were placed in different storage order.The physical and chemical indexes were determined.The effects of cumulative accumulated temperature on the quality of tang-yuan under the same and different conditions were explored by using saliency analysis and principal component analysis,combined with TTT principle and cumulative accumulated temperature theory.Pearson correlation analysis was used to find the key indicators affecting the quality change of dumplings during storage.Regression analysis was carried out on the key indicators data by using dynamic model,and the prediction model of quality loss rate of dumplings was established by combining Arrhenius equation.The conclusions are as follows:(1)Under different storage conditions,the acid value,peroxide value and water loss rates of the quick-frozen black sesame tang-yuan increased with the storage time.The higher the storage temperature,the faster the acid value,peroxide value and water loss rates increased.The L*value of the brightness decreased with the storage time.The hardness is increasing,the springiness is decreasing,the chewiness is increasing of the quick-frozen black sesame tang-yuan.The higher the storage temperature,the more the hardness and chewiness of tang-yuan increased.Therefore,reducing the storage temperature and shortening the storage time can effectively inhibit fat oxidation,reduce the water loss rate of the tang-yuan,maintain the surface brightness,reduce the color loss,reduce the quality loss rate,and delay the rate of decline in the quality loss rate.(2)With the accumulation of accumulated temperature,the peroxide value and acid value of the quick-frozen black sesame tang-yuan increased significantly,the L*value decreased significantly,the light transmittance of the soup decreased significantly,and the hardness,adhesiveness,and chewiness increased significantly.The elasticity is significantly reduced,the content of nitrogen oxides and sulfur compounds in the filling is increased,and the overall sensory evaluation value is decreased.Compared with the three groups of A,B and C with different accumulated accumulated temperatures,it was concluded that under the different storage conditions,the peroxide value,acid value,light transmittance of the soup,and sensory evaluation was a significant difference(P<0.05).The difference between the volatile odor of the first principal component and the volatile odor of the second principal component is significant.There were significant differences in hardness,springiness,resilience and chewiness between groups B and C(P<0.05).There was significant difference of the springiness,resilience,chewiness between A and group B&C(P<0.05).Comparing the cumulative accumulated temperature with the A1 and A2,B1 and B2,C1 and C2,it was concluded that there were no significant differences in peroxide value,acid value,L*,light transmittance of the soup,physical properties and sensory evaluation of quick-frozen black sesame tang-yuan under different storage conditions.The difference between the volatile odor of the first principal component and the volatile odor of the second principal component is no significant.The quality of quick-frozen black sesame tang-yuan tended to be the same.(3)Correlation analysis showed that the Pearson correlation coefficient between the sensory and physical and chemical indicators of the tang-yuan was greater than 0.9.There was a significant negative correlation between the acid value and sensory score under different storage conditions(P<0.01).The average correlation coefficient of other indicators was lower than the physical and chemical indicators,and the correlation between acid value was extremely significantly correlated(P<0.01).The average Pearson correlation coefficient of acid value is higher than other index coefficients,and the acid price is selected as the key factor of the acid value in prediction model of quality loss rate of quick-frozen black sesame tang-yuan.The correlation coefficient?R2 of linear first-order acid valence is larger than zero-order kinetics,and a first-order reaction kinetic model is selected.Arrhenius equation was used to predict the quality loss rate model of tang-yuan.The activation energy(EA)and rate constant(k0)of acid value were 41606.58 kJ/mol and 693842.31.At the temperature of-5?,-25? to verify the predictive modeling,the relative error between the predicted by the model and the actual value was within±6%.Therefore,we can predict the quality loss rate of quick-frozen black sesame tang-yuan of under different store conditions using acid value.