豆腐干质地特征的感官评价与仪器分析及其相关性研究

The Study of Sensory Evaluation and Instrumental Analysis and Its Correlation about the Texture Feature of Bean Curd Cake

利用质构测定仪的全质构分析(texture profile analysis,TPA)方法的压缩模式和感官评价对市售不同品牌豆腐干的质地特征进行分析,并研究2种评价方法所测指标之间的关系,得到以质构测定仪所测指标为变量的感官评价指标的线性回归模型。结果表明:感官评价的硬度、咀嚼性指标与质构测定仪所测的硬度、弹性和咀嚼性指标呈极显著相关,弹性指标与质构测定仪所测的硬度、弹性和咀嚼性指标达到显著相关;预测模型具有较高的判定系数,为豆腐干质地特征的量化提供了方法借鉴。

The texture feature of bean curd cake with different brands was analyzed by sensory evaluation and TPA of textureanalyzer. The relationship of measured index between the two kinds of evaluation method was researched, and the linearregression model of sensory evaluation was got with the index measured by a texture analyzer. The result showed that thehardness, chewiness of sensory evaluation were extremely significantly correlated with all the index of texture analyzer, andthe springiness of sensory evaluation was significantly correlated with all the indexes of texture analyzer. Forecasting modelwith high determination coefficient, provides a good quantitative method for the texture characteristics of bean curd cake.