In this study, the co-fermentation of Pichia kluyveri and Lactiplantibacillus plantarum was used to prepare complex Jiaosu, aiming at studying the storage stability of the products after pasteurization and establishing a reliable shelf-life prediction model. In our experiment, the complex Jiaosu after sterilization were stored at 4, 25, and 37 ℃, respectively. The sensory quality, physicochemical properties and the changes of bioactive components of the complex Jiaosu during storage were determined. In addition, according to the Arrhenius equation and zero-order kinetic reaction, the shelf-life model of the complex Jiaosu was established. The shelf life of the complex Jiaosu was predicted through this model. The results showed that the pH and total acid of complex Jiaosu stored at 4 ℃ showed the highest stability, and the pH value was 3.41 after 56 d. The ascorbic acid decreased by 33.10%, 52.11%, and 77.93% during storage and superoxide dismutase (SOD) activity also showed a downward trend to varying degrees. In addition, ascorbic acid had a certain protective effect on SOD activity. The ΔE and sensory scores decreased most slowly at 4 ℃. Based on the established shelf-life model, the shelf-life of the complex Jiaosu was predicted to be 184 d at room temperature. Besides, the shelf-life model was verified at different temperatures (10, 20, and 25 ℃), and the relative errors were all below 5%. Therefore, this shelf-life model is reliable.
LIU Heng
,
FAN Liuping
,
ZHANG Tao
,
PAN Mu
. Storage stability and shelf-life of complex Jiaosu[J]. Food and Fermentation Industries, 2024
, 50(1)
: 59
-66
.
DOI: 10.13995/j.cnki.11-1802/ts.035698
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