基于穿刺测试的沙窝萝卜质构特性分析  

Assessment of Texture Properties of 'Shawo' Green Turnip by a Puncture Test

作　　者：张平[1] 李志文[1,2] 王莉[1] 任朝辉[1] 张昆明[3] 

机构地区：[1]国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]天津大学化工学院,天津300072 [3]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品研究与开发》2012年第10期196-199,共4页Food Research and Development

基　　金：天津市农业科技成果转化与推广项目(201002020)

摘　　要：为了准确客观的评价沙窝萝卜的质构特性,采用TA.XT.Plus型物性测试仪进行穿刺试验,对货架期间的沙窝萝卜果皮和果肉质地进行监控。结果表明,随货架期延长,沙窝萝卜果皮和果肉屈服力和屈服能逐渐增大,平均硬度和脆性逐渐减小,果皮黏着度逐渐减小;除果肉黏着度外,其他各项质地参数之间具有很高的相关性。因此可以用屈服力、屈服能、平均硬度、脆性及果皮黏着度来客观评价沙窝萝卜复杂的质地变化。This experiment aimed to evaluate the texture characteristics accurately and objectively.The puncture test was carried out to monitor the texture of peel and flesh of ＇Shawo＇ Green Turnip during shelf life by ＇TA.XT.Plus＇ material physical capability instrument.The result showed that with shelf life increased,the bioyield force and bioyield energy of ＇Shawo＇ Green Turnip increases gradually,average firmness and brittleness and peel stickness decreased gradually.There was high correlation among texture parameters except flesh stickness.So the bioyield force,bioyield energy,average firmness and brittleness and peel stickness can be used to characterize the texture changes of ＇Shawo＇ Green Turnip.

关 键 词：沙窝萝卜 穿刺试验 质地变化 货架期 

分 类 号：S631.1[农业科学—蔬菜学]