Study On Quality Variation Characteristics Of Edible Betelnut Brine During Shelf Life

Betel nut brine is the core component of edible betel nut,which plays a vital role in the flavor of edible betel nut.However,it is prone to rehalogenation and whitening during its shelf life,in order to investigate the causes of rehalogenation and whitening and the quality changes during the shelf life.In this paper,different types of edible betel nut brines were selected to investigate the causes of re-halogenation and re-whitening of edible betel nut brines;the effects of different edible brine components on the texture characteristics of the brines were investigated based on the traditional preparation process;the changes in the quality of edible betel nut brines were investigated by storing them under different temperature conditions,and a shelf-life prediction model for edible betel nut brines was also constructed.The main results were as follows:1.Fourier near-infrared spectroscopy,mass spectrometer,halogen moisture rapid determination instrument and nuclear magnetic resonance imaging analyzer were used to investigate the causes of re-halogenation and re-whitening of edible betel nut brine from the differences of moisture characteristics,mass spectrometry,sensory characteristics,chemical components and microorganisms.The results of the study showed that the re-halogenation and re-whitening of edible betel nut brine was not due to the differences between microorganisms and chemical components in the brine,but rather due to the differences in the moisture content and moisture state of the edible betel nut brine caused by the influence of temperature and external forces during storage and transportation.The highest total bacterial colony count of 40.96 CFU/g indicated that the rehalogenated betel nut complied with Jiangxi Provincial Group Standard《T/JXFIA 0001-2021》and was safe for consumption,which mainly affected the appearance characteristics.2.Based on the traditional preparation process,single-factor and response surface optimization tests were used to investigate the effects of different components in edible betel nut brine on the quality characteristics of edible betel nut brine.The results showed that the edible betel nut brine was mainly oil-water,gel and chelated metal ion system;the optimum mass ratios of fatty acid sucrose ester and monostearic acid glycerides,carrageenan and sodium alginate,lime powder and caramel were 4:5,4:5 and 1:3,respectively,and the optimum additions of water retention agent,edible oil,emulsifier,thickener and organic acid were 0.3%,4.0%,2.0%,3.27%and 3%,respectively.The quality and stability of the edible betel nut brine were best at 0.3%and 3%,respectively.And the sensory score of betel nut brine prepared under this optimal component was 80.34,the brine mainly appeared dark brown-black,with glossy surface,no cracks,good palatability,sufficient strength and unique flavor and taste of betel nut brine;the free alkalinity was 92.6 mg/g;the total bacterial colony and mold index were<100 CFU/g,and E.coli was not detected,which were all in accordance with Jiangxi Provincial Group Standard《T/JXFIA 0001-2021》.3.By investigating the effects of different temperatures(10℃,25℃ and 37℃)on the shelf-life quality of edible betel nut brine and combining the basic reaction kinetics of its quality changes and the Arrhenius equation theory,a prediction model of the shelf-life of edible betel nut brine was established.The results showed that with the increase of storage time,the edible betel nut brine showed a gradual increase of hardness and a decrease of sensory score,moisture content and total bacterial colony under three different storage environments(P<0.05).The correlation analysis showed that moisture content and hardness were the key indicators for predicting the shelf life of edible betel nut brine,and a shelf life prediction model was constructed by combining the Arrhenius equation,which was and was respectively(?)(?).The validation experiments showed that the error range between the theoretical shelf life and the actual shelf life of the edible betel nut brine was within 10%,and the shelf life of the laboratory-made edible betel nut brine was up to 65 d,which was basically the same as that of the commercially available edible betel nut,indicating that the model could be applied to the prediction of the shelf life of the edible betel nut brine.