State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Chem. 2022 Jul 1;381:132213. doi: 10.1016/j.foodchem.2022.132213. Epub 2022 Jan 22.
The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 °C and 25 °C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 °C. However, relative soft CSB was found after 1 d of storage at 25 °C as a result of the lower rate of retrogradation. Volatiles were monitored by gas chromatography-mass spectrometer. Significant (P < 0.05) decrease of 4 esters and 2-pentylfuran were observed with prolonged storage time for CSB stored at both 4 °C and 25 °C. PCA analysis indicated that the storage temperature of 4 °C was beneficial to remain CSB volatiles during long storage time (2-4 d). These findings might be beneficial to retain more volatiles and quality and finally extend shelf-life of CSB.
本工作旨在分别研究 CSB 在 4°C 和 25°C 下贮藏 4 天过程中挥发物的演变和品质的变化。CSB 在 4°C 下贮藏 1 天后硬度迅速增加，弹性降低。然而，在 25°C 下贮藏 1 天后 CSB 相对较软，这是由于回生速度较低所致。通过气相色谱-质谱联用仪监测挥发物。CSB 在 4°C 和 25°C 下贮藏时间延长，4 种酯类和 2-戊基呋喃显著（P<0.05）减少。PCA 分析表明，在长时间贮藏（2-4 天）过程中，4°C 的贮藏温度有利于 CSB 挥发物的保留。这些发现可能有助于保留更多的挥发性物质和品质，最终延长 CSB 的货架期。
