利用TDS法研究保藏时间对辣白菜感官品质的影响

Study on the Influence of Different Preservation Time on the Sensory Properties of Kimchi by TDS

采用一种新的感官评价方法——暂时性感官支配分析法(Temporal dominance of sensation,TDS)对4℃条件下保藏0、30、60、90d以及120d的辣白菜的感官属性进行评价,同时检测辣白菜中的总酸(以乳酸计)、总糖、NaCl、水分含量以及菌落总数的变化规律。其理化指标检测结果表明:随着保藏时间的延长,辣白菜的总酸含量逐渐上升,总糖含量与水分含量略有下降,NaCl含量略有上升。菌落总数检测结果表明:在保藏过程中,菌落总数逐渐上升,且其增长速率呈降低趋势。TDS法感官评价结果表明:保藏时间为0d的辣白菜其酸味较为淡薄,辣味、甜味、咸味较为突出,质地清脆,总体风味偏差;保藏时间为30、60d的辣白菜其酸味、辣味、甜味、咸味比例协调,质地清脆,总体风味较好;保藏时间为90、120d的辣白菜其酸味、辣味比较突出,甜味、咸味较为淡薄,质地偏软,总体风味较差。综上所述,辣白菜在4℃条件下较为适宜的保藏期限为60d,其中保藏30d时辣白菜中总酸含量为0.083g/kg,总糖含量为1.12%,水分含量为84.21g/100g,NaCl含量为2.280%,菌落总数为2.60lg(CFU/g),此时其口感风味最佳。

A new sensory evaluation method,Temporal dominance of sensation (TDS),was used to preserve the sensory properties of kimchi at 0,30,60,90 d and 120 d at 4 ℃. The evaluation was carried out to simultaneously detect the change of total acid (in terms of lactic acid),total sugar,NaCl,moisture content and total colonies counts in the kimchi. The results of physical and chemical indicators showed that during the preservation time,the total acid content of the kimchi increased gradually,the total sugar content and water content decreased slightly,and the NaCl content increased slightly. The total number of colonies tested showed that the total number of colonies gradually increased during the preservation process,and its growth rate showed a decreasing trend. The sensory evaluation results of TDS showed that the kimchi with a preservation time of 0 d had a slightly weak acidity,and the spicy,sweet and salty tastes were more prominent,the texture was crisp,and the overall flavor was biased. The sour,spicy,sweet and salty proportions of the kimchi with preservation time of 30 d and 60 d are coordinated,the texture was crisp,and the overall flavor was good. The kimchi with the preservation time of 90 d and 120 d had obvious sourness and spicy taste,and the sweet and salty taste was relatively thin. The texture is soft and the overall flavor was poor. In summary,the suitable shelf life of kimchi at 4 ℃ was 60 d,and the total acid content of the kimchi was 0.083 g/kg,the total sugar content was 1.12 %,and the moisture content was 84.21 g/100g,the NaCl content was 2.280 %,and the total colonies counts was 2.60 lg (CFU/g),at which time the taste was best.