高压对鲜切生菜感官品质的影响

doi:10.7506/spkx1002-6630-201307029

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 140-143.doi: 10.7506/spkx1002-6630-201307029

高压对鲜切生菜感官品质的影响

张学杰1，叶志华2,*

1.中国农业科学院蔬菜花卉研究所，北京 100081；2.中国农业科学院农业质量标准与检测技术研究所，北京 100081

收稿日期:2012-04-09 修回日期:2013-02-25 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 叶志华 E-mail:zhihuaye@mail.caas.net.cn

Effect of High Pressure Processing on the Sensory Quality of Fresh-Cut Iceberg Lettuce

ZHANG Xue-jie1，YE Zhi-hua2,*

1. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China；2. Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received:2012-04-09 Revised:2013-02-25 Online:2013-04-15 Published:2013-03-20
Contact: YE Zhi-hua E-mail:zhihuaye@mail.caas.net.cn

摘要/Abstract

摘要： 以结球生菜为材料，研究高压处理(50～200MPa处理1～20min)对鲜切生菜感官品质(褐变、水浸、香气、质地、味道)的影响，采用灰色关联度分析方法进行综合评价。结果表明：高压处理对鲜切生菜的感官品质产生不同的影响。50MPa、5min高压处理的鲜切生菜的感官质量与理想感官质量性状的灰色关联度最大，该处理改善了鲜切生菜的感官品质，口感更甜；随着压力的增大、处理时间的延长，鲜切生菜的感官品质变差，200MPa处理20min的鲜切生菜出现异味、高韧度、严重水浸与褐变。

关键词: 鲜切生菜, 高压, 感官品质, 灰色关联

Abstract: Five sensory attributes (including browning, water , flavor, texture and taste) of fresh-cut iceberg lettuce subjected to high pressure processing (HPP, 50－200 MPa and 1－20 min) were evaluated by a 5-person sensory panel, and comprehensive assessment of the data obtained was carried out using grey correlation degree analysis. The sensory attributes of fresh-cut iceberg lettuce were affected by HPP to different extents. Samples subjected to HPP at 50 MPa for 5 min showed the highest grey correlation degree between the observed and desired sensory quality and were found to have improved sensory quality and higher sweetness. The sensory quality of iceberg lettuce deteriorated with increasing pressure and with prolonged time; an unpleasant odor, high toughness and serious wateriness and browning were obtained when fresh-cut iceberg lettuce was subjected to HPP at 200 MPa for 20 min.

Key words: fresh-cut lettuce, high pressure processing, sensory quality, grey correlation

中图分类号:

TS255.3

张学杰1，叶志华2,*. 高压对鲜切生菜感官品质的影响[J]. 食品科学, 2013, 34(7): 140-143.

ZHANG Xue-jie1，YE Zhi-hua2,*. Effect of High Pressure Processing on the Sensory Quality of Fresh-Cut Iceberg Lettuce[J]. FOOD SCIENCE, 2013, 34(7): 140-143.

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高压对鲜切生菜感官品质的影响

Effect of High Pressure Processing on the Sensory Quality of Fresh-Cut Iceberg Lettuce

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