Hou Lixia, Li Cuicui, Wang Xuede
College of Food Science and Technology, Henan University of Technology.
J Oleo Sci. 2020;69(3):191-197. doi: 10.5650/jos.ess19214.
The storage stability of the commercial sesame pastes was evaluated for changes in colloidal stability and oxidative stability. The study was conducted for 180 days at storage temperature of 4°C, room temperature (average 20.5°C) and 40°C. The particle sizes of sesame pastes grew with the rising storage temperatures. The oil separations were highest at room temperature, which might be ascribed to the temperature fluctuation. With the elongation of storage time, the acid values of the sesame pastes rose most obviously at 40°C and slightly at 4°C, respectively. The peroxide value is a more sensitive index, and according to set limit for the 19.7 meq O/kg peroxide values, the sesame pastes are recommended to be stored no more than 30 days at 40°C, 60 days at room temperature, or 120 days at 4°C, respectively.
对市售芝麻酱的储存稳定性进行了评估，以研究其胶体稳定性和氧化稳定性的变化。该研究在4°C、室温（平均20.5°C）和40°C的储存温度下进行了180天。芝麻酱的粒径随储存温度的升高而增大。油分离在室温下最高，这可能归因于温度波动。随着储存时间的延长，芝麻酱的酸值在40°C时上升最为明显，在4°C时略有上升。过氧化值是一个更敏感的指标，根据设定的19.7 meq O/kg过氧化值限值，建议芝麻酱在40°C下储存不超过30天，在室温下储存不超过60天，在4°C下储存不超过120天。
