摘要
以‘小白’‘章姬’‘红颜’3个品种不同批次草莓果实为研究对象,利用综合模糊感官评价法对草莓的质地品质进行感官评价,同时利用质构仪对草莓的质构参数进行分析测试,并且对质地感官品质与质构参数进行了典型相关性分析和偏最小二乘法回归分析,建立了一套利用质构参数表征质地感官品质的预测评价模型,以期为草莓优良品质资源筛选、成熟度的判定以及质地品质的评价提供数据化判断依据。综合模糊感官评价结果表明,‘红颜’草莓硬度得分最高,耐碰压性能最好,综合质地感官品质最优;质构分析结果表明,不同品种草莓间弹性、咀嚼性、回复性、凝聚力等质构参数无显著差异,硬度和黏性指标差异显著(P<0.05),不同草莓品种间质构硬度与感官硬度指标差异趋势一致;通过典型性分析和偏最小二乘法回归分析建立的感官指标评分预测模型方程拟合度除感官弹性指标外均高于0.8,且每个方程的显著性都小于0.01,预测模型具有统计学意义。
In this study,the different batches of strawberry fruits of‘Xiaobai’,‘Zhangji’and‘Red face’were selected as the research objects,and the comprehensive fuzzy sensory evaluation method was used to evaluate the texture quality of the strawberry.After that,the texture parameters of the strawberry were analyzed and tested by the texture analyzer,and the typical correlation analysis and partial least squares regression analysis were conducted on the texture sensory quality and texture parameters.A set of prediction and evaluation models using texture parameters to characterize texture sensory quality was established to provide a data judgment basis for selecting excellent quality resources,judging maturity and evaluating the texture quality of strawberries.The results of the comprehensive fuzzy sensory evaluation showed that‘Red face’strawberries had the highest hardness score,the best compressive resistance and the best sensory quality.The results of texture analysis showed that there were no significant differences in the texture parameters of elasticity,chewiness,resilience and cohesiveness among different strawberry varieties,while the hardness and viscosity indexes were significantly different(P<0.05).The differences in texture hardness and sensory hardness indexes were consistent among different strawberry varieties.The fitting degree of the prediction model equations of sensory index score established by typical analysis and partial least square regression analysis were all higher than 0.8 except for the sensory elasticity index,and the significance of each equation was less than 0.01,indicating that the prediction model had statistical significance.
作者
潘少香
刘雪梅
郑晓冬
谭梦男
曹宁
宋烨
闫新焕
PAN Shaoxiang;LIU Xuemei;ZHENG Xiaodong;TAN Mengnan;CAO Ning;SONG Ye;YANXinhuan(Ji'nan Fruit Research Institute,China Supply and Marketing Cooperatives,Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center,Ji'nan 250014,China)
出处
《食品科技》
CAS
北大核心
2023年第8期37-43,共7页
Food Science and Technology
基金
山东省重点研发计划项目(2022CXGC010601)。
关键词
综合模糊感官评价
质构分析
偏最小二乘回归分析
草莓
comprehensive fuzzy sensory evaluation
texture analysis
partial least squares regression analysis
strawberry
作者简介
潘少香(1989-),男,硕士,副研究员,研究方向为食品质量安全与控制;通信作者:闫新焕。
