| 王月，次仁平措，贡觉旦增，钟政昌，祝亚辉，杨林，辜雪冬，池福敏.酥油在加速贮藏过程中的品质变化及货架期预测[J].中国油脂,2026,52(3):.[WANG Yue, TSERING Phuntso, GONGJUE Tenzin, ZHONG Zhengchang,
ZHU Yahui, YANG Lin, GU Xuedong, CHI Fumin.Quality change of ghee during accelerated storage and its shelf life prediction[J].China Oils and Fats,2026,52(3):.] |
| Quality change of ghee during accelerated storage and its shelf life prediction |
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投稿时间：2024-11-04 修订日期：2025-08-13 录用日期：2025-01-21
Published：2026-03-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240632 |
| KeyWord:ghee accelerated storage quality change low-field nuclear magnetic relaxation shelf life |
| FundProject:西藏农牧学院研究生创新计划项目（YJS2024-53）；西藏自治区自然科学基金项目（XZ202201ZR0025G） |
| Author Name | Affiliation | | WANG Yue, TSERING Phuntso, GONGJUE Tenzin, ZHONG Zhengchang,
ZHU Yahui, YANG Lin, GU Xuedong, CHI Fumin | Faculty of Food Science, Xizang Agricultural and Animal Husbandry University, Linzhi 860000, Xizang,China |
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| Abstract: |
| To provide reference data for the development and utilization of ghee, the change in sensory score and color (L*, a*, b*), texture properties (hardness, elasticity, chewiness), acid value, peroxide value, and low-field nuclear magnetic relaxation (reflecting the change of moisture) of handmade ghee samples during storage at 25, 35 ℃and 45 ℃ were analyzed, and the Pearson correlation analysis between the physicochemical indexes and the sensory scores was carried out to find out the indexes with the highest correlation with the sensory score. The shelf life prediction model of ghee was established according to the zero/primary reaction kinetic model and the Arrhenius equation. The results showed that with the extension of storage time, the sensory score, hardness, chewiness, elasticity, and the contents of bound water, non-flowable water and free water of ghee showed a downward trend, while the L* value, b* value, acid value and peroxide value showed an upward trend. Higher storage temperatures accelerated these trends. The acid value and peroxide value exhibited the highest correlation with sensory scores. Except at 25 ℃, the coefficient of determination (R2) of the zero-order reaction kinetic model for acid value was higher than those of both zero and primary reaction kinetic models for peroxide value. Moreover, at 25 ℃, the R2 of the zero reaction kinetic model for acid value exceeded 0.90. Consequently, the zero reaction kinetic model for acid value was selected as the shelf life prediction model for ghee, with a pre-exponential factor of 1 196.2 and an activation energy of 25 707.7 J/mol. In conclusion, a zero reaction kinetic model characterised by acid value has been established, enabling the prediction of ghee′s shelf life at different temperatures based on this model. |
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