Study on quality changes and shelf life of space pre-packaged scallion pancakes during storage
10.16289/j.cnki.1002-0837.2025.05013
- VernacularTitle:航天预包装葱花饼贮藏期品质变化与货架期研究
- Author:
Jingchao SUN
1
;
Longzhen ZHANG
;
Wei LIU
;
Pu CHEN
;
Junli CHEN
;
Bingjian DU
;
Zhenjiao HE
;
Peng ZANG
Author Information
1. 中国航天员科研训练中心,北京 100094
- Keywords:
shelf life;
retrogradation;
physicochemical indicators;
Arrhenius equation
- From:Space Medicine & Medical Engineering
2025;36(5):464-472
- CountryChina
- Language:Chinese
-
Abstract:
Objective Pre-packaged space scallion pancakes are prone to quality deterioration during storage due to starch retrogradation and lipid oxidation,which affects their food safety and sensory characteristics.Therefore,investigating their quality changes during storage and predicting shelf life are of great significance for ensuring the quality of space food.Methods study conducted accelerated shelf-life tests at(37±1)℃ and(47±1)℃ under simulated spacecraft food storage conditions.Comprehensive analyses were performed,including physicochemical properties(acid value,peroxide value,carbonyl value),microbiological indicators(total bacterial count,coliforms),color parameters(L*,a*,b*,c*,h°),and texture characteristics(hardness,adhesiveness,etc.).XRD and FTIR were employed to verify starch retrogradation and lipid oxidation.Results Physicochemical properties:The acid value gradually decreased and stabilized with prolonged storage.The peroxide value increased rapidly at 37℃and 47℃,with samples stored at 47℃approaching the safety limit(0.25 g/100 g)within 40 days,while the carbonyl value exhibited a decreasing trend.Microbiological indicators:All samples met the requirements of GJB 4992A-2012.No microbial contamination was detected initially,with only minor bacterial growth observed in later stages,and no coliforms were detected throughout the storage period.Color changes:During storage at 20℃,the a*value increased by 91.67%,while b* and c* values showed significant increases.Meanwhile,L* and h° values decreased by 7.42%and 8.75%,respectively.Texture deterioration:Overall texture characteristics declined,and XRD and FTIR analyses confirmed aggravated starch retrogradation.Shelf-life prediction:Correlation analysis identified peroxide value as the key factor.The established prediction model had an error margin of less than 10%,with predicted shelf lives of 236,121,and 57 days at 20℃,37℃,and 47℃,respectively.Conclusion This study reveals the quality change patterns of space scallion pancakes during storage.The established shelf-life prediction model provides theoretical and methodological support for quality monitoring of pre-packaged space foods.
