Storage Quality Change and Shelf-life Prediction of Fast Microwave-cured Black Rice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Taking the fast microwave-cured black rice as the research object, and sensory score, moisture content, anthocyanin content, fatty acid value (FV), malondialdehyde (MDA) content and total colony forming units (CFU) as the evaluation indexes, the changing trends of storage quality of the microwaved black rice at 20, 30 and 40 ℃ were studied. The results showed that at different temperatures, the overall sensory score and anthocyanin content of fast cured black rice decreased with the increase of time, whilst FV and MDA increased. The higher the temperature was, the higher the change rate was. After 35 days of storage at 40 ℃, the overall sensory score decreased to 55.6, the anthocyanin content decreased by 14.62%, and FV and MDA increased by 2.81 times and 2.74 times, respectively, with the moisture content and CFU changing insignificantly. The overall sensory score had no significant correlation with the moisture content and CFU, but was significantly correlated with the anthocyanin content, FV and MDA (p<0.05), with the overall sensory score having extremely significant and negative correlation with FV (p<0.01). FV was chosen as the key indicator, and the shelf-life prediction model of fast microwave-cured black rice was established through combining the Arrhenius equation and zero-order reaction kinetics model. The relative error between the predicted value and the measured value of the shelf-life prediction model was within 8%, indicating the high reliability of the model. This study provides technical support for predicting the shelf-life of fast cured black rice and similar products.
