茎瘤芥瘤茎质构分析

Texture analysis of tumorous stem in tumorous stem mustard

质构是榨菜重要的品质特征,与榨菜原料(茎瘤芥瘤茎)的质构和加工工艺密切相关。采用质构分析(TPA)仪对茎瘤芥瘤茎及榨菜进行质构分析,结果表明,茎瘤芥瘤茎头部与中部的弹性、咀嚼性和粘结性,头部与尾部的硬度和脆度无显著性差异(P>0.05),其他质构指标均有不同程度的显著性差异(P<0.05);各个部位质构指标分析数据离散程度小;茎瘤芥瘤茎各个部位的咀嚼性-粘结性、咀嚼性-弹性相关性较高;茎瘤芥瘤茎质构各个指标的相关性的规律性与取样方式有关,芯部硬度与脆度的相关性较高,而皮层硬度与脆度的相关性较低。榨菜的脆度值较茎瘤芥瘤茎减小,而榨菜的硬度值、弹性值、内聚性值、咀嚼性值和粘结性值较茎瘤芥瘤茎增大。

Texture is an important quality characteristic of tumorous stem mustard, which is closely related to the texture and processing technology of the raw material (tumorous stem in tumorous stem mustard) of the tumorous stem mustard. The texture of the tumorous stem and tumorous stem mustard was analyzed by using the texture profile analysis (TPA). The results showed that there was no significant difference in the elasticity, chewiness and cohesiveness between the head and the middle of the tumorous stem, and in the hardness and brittleness between the head and the tail (P>0.05). However, the other texture indexes had different degrees of significant difference (P<0.05). The dispersion degree of the analysis data of the texture indexes of each part was small;the chewiness-adhesion and chewiness- elasticity of each part of the tumorous stem had higher correlation;the regularity of correlation of each indexes was related to the sampling method, and the hardness and brittleness of the core part had higher correlation, however, the brittleness and hardness of the cortex part had low correlation. The brittleness value of the tumorous stem mustard was lower than that of the tumorous stem, while the hardness, elasticity, cohesion, chewiness and cohesion value were higher than that of the tumorous stem.