摘要
目的探讨“剩菜盲盒”面包在不同储存条件下品质变化与安全性受多因素交互作用的影响,揭示其品质劣变规律与风险特征。方法选取上海市线上平台销售的7类常见面包,分别在常温(25℃)和冷藏(4℃)条件下储存0~4d,定期检测菌落总数、大肠菌群、水分含量和酸价,并采用三因素方差分析评估储存时间、温度与面包类型之间的交互效应。结果水分含量、酸价及菌落总数在储存过程中均发生显著变化。多数样品在储存2d内微生物指标符合国家标准,但到第4d时酸价普遍超过5mg/g的国家限值,菌落总数亦显著上升,其中常温条件下奶油夹心类面包在第2 d已超过1×10^(5) CFU/g,显示存在较高食用风险。冷藏可在一定程度上延缓微生物生长,但对油脂酸败抑制作用有限。高脂、高水活度面包(如奶油类、肉松类)更易发生品质劣变。三因素交互作用显著(P<0.001),其中面包类型与储存时间的交互对酸价变化影响最大(偏η^(2)=0.632),三因素交互项对酸价的解释力亦较强(偏η^(2)=0.683),表明品质变化受多因素耦合影响。结论“剩菜盲盒”面包品质与安全性受储存条件与产品类型的共同影响,建议消费者于购买后2d内食用,含乳或高脂产品应当日食用。研究结果可为盲盒食品的产品筛选、冷链管理及分级风险控制提供科学依据。
Objective To explore the impact of multiple factors on the quality changes and safety of“leftover blind box”bread under different storage conditions,and reveal its quality deterioration patterns and risk characteristics.Methods The 7 common types of bread sold via online platforms in Shanghai were selected and stored at room temperature(25℃)and under refrigeration(4℃)for 0 to 4 days.Total colony count,coliform bacteria,moisture content and acid value were measured at designated intervals.A three-way analysis of variance was performed to assess the interaction effects among storage time,temperature and bread type.Results Moisture content,acid value and total colony count changed significantly during storage.Most samples met national microbial standards within 2 days,but by day 4 the acid value generally exceeded the national limit of 5 mg/g,and the total colony count also increased significantly.Notably,cream-filled bread stored at room temperature exceeded 1×10^(5) CFU/g as early as day 2,indicating a high consumption risk.Refrigeration delayed microbial growth to some extent but had limited inhibitory effects on lipid oxidation.High-fat and high-water activity breads(e.g.,cream-filled and meat floss varieties)were more susceptible to spoilage.Significant three-way interaction effects were observed(P<0.001),with the interaction between bread type and storage time showing the strongest influence on acid value(partial η^(2)=0.632);the three-way interaction also showed strong explanatory power(partial η^(2)=0.683),indicating that quality deterioration was driven by complex multi-factor coupling.Conclusion The quality and safety of“leftover blind box”bread are jointly affected by storage conditions and product type.It is recommended that such bread be consumed within 2 days of purchase,with dairy-containing or high-fat products consumed on the same day.These findings provide scientific evidence for product selection,cold chain management and risk-based classification of blind box foods.
作者
张吉雯
付晓艳
朱刘宁
桂萌萌
魏亚萍
邸倩南
李雪玲
周秀娟
ZHANG Ji-Wen;FU Xiao-Yan;ZHU Liu-Ning;GUI Meng-Meng;WEI Ya-Ping;DI Qian-Nan;LI Xue-Ling;ZHOU Xiu-Juan(College of Public Health,Shanghai University of Medicine&Health Sciences,Shanghai 201318,China)
出处
《食品安全质量检测学报》
2025年第22期265-273,共9页
Journal of Food Safety and Quality
基金
上海市自然科学基金项目(25ZR1401166)
国家自然科学基金项目(32072320)
上海高校青年教师培养资助计划项目(A1-0200-25-311001-1)。
关键词
剩菜盲盒
面包
食品安全
酸价
菌落总数
交互效应
leftover blind box
bread
food safety
acid value
total colony count
interaction effect
