测试条件的变化对草莓质地剖面分析结果的影响.PDFVIP

※基础研究 食品科学 2011, Vol. 32, No. 13 15 宋钰兴，邵兴锋* ，张春丹，程 赛 (宁波大学食品科学与工程系，浙江 宁波 315211) 研究草莓质地剖面分析(texture profile analysis ，TPA)测试中不同的参数(测试速度、停顿时间、压缩距 离)设置对测试结果的影响，同时比较草莓不同部位( 中部、底部) 的质地差异。研究发现：任何一个参数设置的改 变都必然导致 TPA 测定结果中的部分参数测定值发生显著变化，其中压缩距离的改变导致的黏着性、回复性和凝 聚性变化最为突出。同时，不同部位果肉的硬度、黏着性、弹性无显著差异，但中部果肉的咀嚼性、凝聚性和 回复性数值要显著高于底部。 草莓；T P A ；参数设置；不同部位 Effects of Different Test Conditions on Texture Profile Analysis Parameters of Strawberry Fruits SONG Yu-xing，SHAO Xing-feng*，ZHANG Chun-dan ，CHENG Sai (Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China) Abstract：Six texture profile analysis (TPA) parameters of strawberry fruits were measured under varying conditions of test speed, dwell time and compression distance. In addition, different parts of strawberry fruits were compared for differences in six TPA parameters. The results showed that some TPA parameters necessarily varied with each of the three test conditions, and compression distance resulted in the most prominent changes in adhesiveness, resilience and cohesiveness among them. Al- though different parts of strawberry flesh did not significantly differ in their hardness, adhesiveness or springiness, the middle part exhibited distinctly higher chewiness, cohesiveness and resilience when compared to the bottom part. Key words ：strawberry ；texture profile analysis (TPA)；parameter settings ；different parts 中图分类号：TS255.1 文献标识码：A 文章编号：1002-6630(2011)13-0015-04 质构仪(texture analyser)又名物性测试仪，是公认的 因素的影响，但是未见文献报道草莓 TPA 测试中的影 物性(质构)标准检测仪器[1] 。质地剖面分析法(texture pro- 响因素研究。 file analysis ，TPA)是一种常用的食品质地分析方法，主