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| Effect of different packaging forms on acid value change of black sesame during storage |
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| DOI： |
| KeyWord:black sesame acid value packaging form antioxidant crushed black sesame |
| FundProject:湖南省市场监督管理局科技计划项目（2022KJJH53） |
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| Abstract: |
| Aiming to provide reference for prolonging the shelf-life and maintaining the quality of black sesame, fresh black sesame produced in Heilongjiang Province was used as the object of study, and the black sesame was stored by using conventional air packaging, vacuum packaging, nitrogen-filled packaging, transparent, aluminum foil and black light-avoiding self-sealing bag packaging, and whether or not to add antioxidants, respectively, to examine the effect of different packaging forms on acid value change of black sesame, and the change in acid value of crushed black sesame was also studied. The results showed that the acid value of black sesame exposed to air in the preservation changed the greatest, other packaging methods could achieve the purpose of delaying the shelf-life. On the whole, the preservation effect of the vacuum environment was better than that of nitrogen and air environment, the preservation effect of adding antioxidants was better than that of not adding antioxidants, and in the addition of antioxidants and in the air environment without antioxidants, the preservation effect of the black light-avoiding self-sealing bag was the best. The acid value of the crushed black sesame increased rapidly at room temperature, and exceeded the limit value stipulated by the national standard when they were kept for about 7 d. In conclusion, the storage time of the black sesame can be prolonged under sealed and vacuum conditions, and crushed black sesame should not be stored at room temperature for a long time. |
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