Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Packaging Material
2.2. Fresh Corn Raw Materials and Packaging
2.3. Sample Preparation
2.4. Experimental Settings
2.5. Sensory Evaluation
2.5.1. Sensory Panel
2.5.2. Sensory Evaluation
2.6. Color Value
2.7. Establishment of the Shelf-Life Model
2.8. Statistical Analysis
3. Results and Discussion
3.1. Sensory Profiles
3.2. The Sensory Qualities of the Fresh Corn Samples during Storage
3.3. Color Values
3.4. The Shelf-Life Prediction Models of the Fresh Corn
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample | Characteristic Index | Storage Method | R2 | K0 | Ea/kJ/mol |
---|---|---|---|---|---|
SC | Color changes | HB | 0.980 | 1.974 | 7452 |
OR | 0.850 | 4.488 | 9110 | ||
GL | HB | 0.894 | 6.669 | 13,027 | |
OR | 0.999 | 0.886 | 7568 | ||
SO | HB | 0.852 | 1.226 | 8609 | |
OR | 0.941 | 15.99 | 14,371 | ||
WC | Color changes | HB | 0.946 | 0.400 | 4355 |
OR | 0.997 | 4.423 | 9440 | ||
GL | HB | 0.973 | 13.579 | 15,083 | |
OR | 0.941 | 0.271 | 4736 | ||
SO | HB | 0.948 | 3.905 | 11,744 | |
OR | 0.995 | 31.003 | 16,191 |
Sample | Characteristic Index | Storage Method | Temperature (°C) | Predicted Value (Day) | Observed Value (Day) | RE (%) |
---|---|---|---|---|---|---|
SC | Color changes | HB | 4 °C | 123 | 120 | 2.5 |
25 °C | 98 | 105 | 6.67 | |||
38 °C | 86 | 90 | 4.44 | |||
OR | 4 °C | 113 | 120 | 5.83 | ||
25 °C | 86 | 90 | 4.44 | |||
38 °C | 74 | 75 | 1.33 | |||
GL | HB | 4 °C | 76 | 75 | 1.33 | |
25 °C | 51 | 60 | 15.00 | |||
38 °C | 41 | 60 | 31.67 | |||
OR | 4 °C | 54 | 60 | 10.00 | ||
25 °C | 43 | 45 | 4.44 | |||
38 °C | 38 | 45 | 15.56 | |||
SO | HB | 4 °C | 228 | 210 | 8.57 | |
25 °C | 175 | 180 | 2.78 | |||
38 °C | 151 | 150 | 0.67 | |||
OR | 4 °C | 212 | 210 | 0.95 | ||
25 °C | 137 | 150 | 8.67 | |||
38 °C | 108 | 105 | 2.86 | |||
WC | Color changes | HB | 4 °C | 121 | 120 | 0.83 |
25 °C | 106 | 105 | 0.95 | |||
38 °C | 98 | 90 | 8.89 | |||
OR | 4 °C | 102 | 105 | 2.86 | ||
25 °C | 77 | 75 | 2.67 | |||
38 °C | 65 | 60 | 8.33 | |||
GL | HB | 4 °C | 117 | 105 | 11.43 | |
25 °C | 74 | 75 | 1.33 | |||
38 °C | 57 | 60 | 5.00 | |||
OR | 4 °C | 86 | 90 | 4.44 | ||
25 °C | 75 | 60 | 25.00 | |||
38 °C | 69 | 60 | 15.00 | |||
SO | HB | 4 °C | 278 | 210 | 32.38 | |
25 °C | 194 | 180 | 7.78 | |||
38 °C | 160 | 165 | 3.03 | |||
OR | 4 °C | 241 | 210 | 14.76 | ||
25 °C | 147 | 150 | 2.00 | |||
38 °C | 112 | 120 | 6.67 |
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Li, Y.; Zhong, K.; Wang, X.; Wang, H.; Zhang, Y.; Shi, B.; Luo, H.; Zhao, L.; Jiang, S.; Wang, S. Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage. Foods 2023, 12, 478. https://doi.org/10.3390/foods12030478
Li Y, Zhong K, Wang X, Wang H, Zhang Y, Shi B, Luo H, Zhao L, Jiang S, Wang S. Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage. Foods. 2023; 12(3):478. https://doi.org/10.3390/foods12030478
Chicago/Turabian StyleLi, Yilin, Kui Zhong, Xue Wang, Houyin Wang, Yongjiu Zhang, Bolin Shi, Huarong Luo, Lei Zhao, Shilong Jiang, and Sisi Wang. 2023. "Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage" Foods 12, no. 3: 478. https://doi.org/10.3390/foods12030478