Method for rapidly detecting oxidative rancidity expiration date of grease-containing products

Abstract

The invention relates to a method for quickly detecting the oxidative rancidity expiration date of grease-containing products, which comprises the following steps of: (1) accurately weighing a greasesample, putting the grease sample into a triangular flask, covering a bottleneck with 6 layers of raw white cloth and 1 layer of kraft paper, tying the bottleneck with a cotton rope, putting the triangular flask into a constant-temperature oven, sampling every day until rancidity is detected by sensory evaluation, storing the samples obtained every day in a refrigerator at -4 DEG C, and measuringthe peroxide values together after a strengthening test is finished; (2) performing GC-MS headspace gas quality analysis on the grease sample finally obtained in the step (a) and the grease sample inthe previous day, and performing comparative analysis on the gas quality map components of the two samples to determine the matching degree of sensory evaluation and gas quality analysis judgment so as to determine the mutation period of sensory rancidity at the temperature corresponding to strengthening; and (3) constructing an oxidative rancidity prediction model. The method disclosed by the invention is short in time, relatively accurate and capable of quantitatively detecting the rancidity expiration date of grease products.

Description

technical field

[0001] The method of the invention belongs to the field of food, and is a quantitative inspection method that can quickly inspect whether oil-containing products are spoiled during the shelf life Background technique

[0002] Shelf life refers to the shelf life of food (shelf-life) refers to the period of time that food is stored under recommended conditions, can maintain safety; ensure ideal sensory, physical and microbiological characteristics; retain any nutritional value declared on the label. With the strengthening of my country's economy and the continuous improvement of people's living standards, people have put forward higher requirements for food quality, and shelf life has become one of the important basis for consumers to understand food quality, which is of great significance to ensure food safety. Generally speaking, the shelf life is marked on the label on the outer packaging of the food. However, there is often a large gap between the traditio...

Examples

Embodiment 1

[0030] (1) Accurately weigh 200g of the oil sample, put the refined chicken fat into a 500mL triangular flask, cover the bottle mouth with 6 layers of white cloth and 1 layer of kraft paper, tie the mouth with cotton rope, place it in a constant temperature oven, and set the temperature The temperature range is 70°C, and samples are taken every day until the sensory evaluation fails, and the samples obtained every day are stored in a -4°C refrigerator, and the peroxide value is measured uniformly after the intensive test is completed

[0031] (2) Perform GC-MS headspace quality analysis on the refined fat sample obtained in (1) and the oil sample from the previous day, and compare and analyze the gas spectrum components of the above two samples, and the sensory evaluation matches the gas quality analysis judgment , determined the sensory mutation of refined chicken fat placed at 70°C for 3 days

[0032] (3) Construction of the Oxidation Habor Model for Products Containing Refi...

technical field

[0001] The method of the invention belongs to the field of food, and is a quantitative inspection method that can quickly inspect whether oil-containing products are spoiled during the shelf life Background technique

[0002] Shelf life refers to the shelf life of food (shelf-life) refers to the period of time that food is stored under recommended conditions, can maintain safety; ensure ideal sensory, physical and microbiological characteristics; retain any nutritional value declared on the label. With the strengthening of my country's economy and the continuous improvement of people's living standards, people have put forward higher requirements for food quality, and shelf life has become one of the important basis for consumers to understand food quality, which is of great significance to ensure food safety. Generally speaking, the shelf life is marked on the label on the outer packaging of the food. However, there is often a large gap between the traditio...

Examples

Embodiment 1

[0030] (1) Accurately weigh 200g of the oil sample, put the refined chicken fat into a 500mL triangular flask, cover the bottle mouth with 6 layers of white cloth and 1 layer of kraft paper, tie the mouth with cotton rope, place it in a constant temperature oven, and set the temperature The temperature range is 70°C, and samples are taken every day until the sensory evaluation fails, and the samples obtained every day are stored in a -4°C refrigerator, and the peroxide value is measured uniformly after the intensive test is completed

[0031] (2) Perform GC-MS headspace quality analysis on the refined fat sample obtained in (1) and the oil sample from the previous day, and compare and analyze the gas spectrum components of the above two samples, and the sensory evaluation matches the gas quality analysis judgment , determined the sensory mutation of refined chicken fat placed at 70°C for 3 days

[0032] (3) Construction of the Oxidation Habor Model for Products Containing Refi...

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