摘要
使用TMS-PRO食品物性分析仪对5种全形榨菜进行三点弯曲测试,获取脆裂应力、脆裂应变、脆裂功作为榨菜脆性变化的测试参数,并与脆性感官综合评价进行相关性分析和多元回归分析。结果表明脆裂应力与感官评分具有极显著的相关性,相关系数为0.984;以脆裂应力为变量构成的榨菜脆性预测回归方程,预测平均误差仅为4.011%,可以满足榨菜脆性测试精度要求。三点弯曲测试方法客观准确、简单易行,可以代替感官综合评价用于榨菜脆性的测定。
Crispness of five kinds of pickled mustard tubers were investigated by TMS-PRO food texture analyzer. The test parameter, such as fracture stress, fracture strain, fracture work were obtained using the three point bending test and analyzed by correlation and regression with the sensory evaluation. The results show that the fracture stress has a good correlation with sensory evaluation, and the correlation coefficient is 0.984. And the regression equation for the use of fracture stress as variable is accurate and appropriate, and the average predicating error is only 4.011%. In short, the three point bending test is simple, objective and exact, and can replace the sensory evaluation to determine the pickled mustard tubers crispness.
出处
《食品科技》
CAS
北大核心
2014年第12期319-323,共5页
Food Science and Technology
基金
涪陵区科委科技项目(FLKJ
2013ABB2079)
榨菜种植与深加工创新团队项目
三峡库区特色作物工程研究中心项目
长江师范学院大学生创新科研项目
关键词
榨菜
脆性
三点弯曲法
pickled mustard tuber
crispness
three point bending test
