食品科学 ›› 2013, Vol. 34 ›› Issue (5): 22-25.doi: 10.7506/spkx1002-6630-201305005
• 基础研究 • 上一篇 下一篇
郭风军1，刘 萌1，冯雁丽1，李冬梅1，王美兰1,*，张长峰2，张玉华2
收稿日期:
修回日期:
出版日期:
发布日期:
通讯作者:
GUO Feng-jun1，LIU Meng1，FENG Yan-li1，LI Dong-mei1，WANG Mei-lan1,*，ZHANG Chang-feng2，ZHANG Yu-hua2
Received:
Revised:
Online:
Published:
Contact:
摘要： 通过对杏果进行TPA测试，探究10%～35%的压缩程度和60～240mm/min的压缩速率对质构参数的影响。结果表明，压缩程度对杏果硬度1、硬度2、弹性、内聚性和回复性的影响极显著，压缩速率仅对其回复性影响显著。因此，在选择合适的测试参数时，应重点考虑压缩程度。
关键词: 质地多面分析(TPA), 杏果, 压缩速率, 压缩程度
Abstract: Although TPA is one of the important methods for evaluating textural properties of fruit and vegetables, the selection of test parameters may potentially affect TPA results. The effects of compression degree and speed (in the ranges of 10% to 35% and 60 to 240 mm/min, respectively) on TPA results were investigated. Compression degree revealed remarkable influence on five textural parameters including hardness 1, hardness 2, springiness, cohesiveness and resilience, while compression speed affected only resilience. Therefore, compression degree should receive more attention in selecting test parameters for TPA measurement.
Key words: texture profile analysis, apricots, compression speed, compression degree
中图分类号:
TS255.1
郭风军1，刘 萌1，冯雁丽1，李冬梅1，王美兰1,*，张长峰2，张玉华2. 测试参数对杏果质地多面分析的影响[J]. 食品科学, 2013, 34(5): 22-25.
GUO Feng-jun1，LIU Meng1，FENG Yan-li1，LI Dong-mei1，WANG Mei-lan1,*，ZHANG Chang-feng2，ZHANG Yu-hua2. Effect of Test Parameters on Texture Profile Analysis of Apricot[J]. FOOD SCIENCE, 2013, 34(5): 22-25.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201305005
https://www.spkx.net.cn/CN/Y2013/V34/I5/22
京公网安备 11010202009729号