不同生姜提取液处理鲜切苹果感官评定的研究  

Research of sensory evaluation on fresh-cut apple processed by different ginger extract

作　　者：李伟锋[1] 何玲[1] 冯金霞[1] 蒲雪梅[1] 毕静煜[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品工业科技》2012年第17期73-77,共5页Science and Technology of Food Industry

基　　金：国家现代苹果产业技术体系专项(nycytx-08-05-02)

摘　　要：目的:利用模糊综合评判法对不同浓度生姜提取液处理的鲜切红富士苹果进行感官质量评定,选取最佳的处理浓度,为鲜切苹果的感官评定提供参考依据。方法:选取色泽、风味、口感为评价因素,确定各因素合理的权重,用模糊综合评判法分析,并通过失重率、褐变度、硬度、可滴定酸度对分析结果进行检验。结果:不同浓度生姜提取液处理的鲜切红富士苹果,其感官评定从高到低为:0.10g/mL处理的鲜切苹果>0.20g/mL处理的鲜切苹果>0.05g/mL处理的鲜切苹果>0.02g/mL处理的鲜切苹果>CK处理的鲜切苹果。结论:评定结果与检验的结果一致,证明模糊综合评判法在鲜切苹果的感官评定中获得了比较客观的结论。Objective： To select the best ginger treatment concentration, and provide the reference for sensory evaluation of fresh cut apples.Fuzzy mathematical evaluation model was adopted to assess the sensory quality of fresh-cut ＇Red Fuji＇ apple processed with different ginger extract.Methods：Color, flavor and taste were selected as variables to calculate the weight coefficient of each factor.And weightlessness rate, browning degree, hardness and acid titration were determined to test the evaluation result. Results,The analysis of sensory evaluation of five different treatments was ranked as follow.0.10g/mL treated fresh-cut apple 〉 0.20g/mL treated fresh-cut apple 〉 0.05g/mL treated fresh-cut apple 〉 0.02g/mL treated freshcut apple 〉 CK treated freshcut apple.Conclusion. The result was consistent with the test and proved the fuzzy comprehensive evaluation method had achieved more objective conclusion on the sensory quality of fresh-cut ＇ Red Fuji＇ apple.

关 键 词：模糊评定 鲜切苹果 感官评定 

分 类 号：TS207.3[轻工技术与工程—食品科学]