钙处理对干装苹果罐头质地的影响  

Effect of calcium treatment on texture of canned apple solid pack

作　　者：张海燕[1,2] 张永茂[1,2] 张芳[1,2] 康三江[1,2] 张霁红[1,2] 曾朝珍[1,2] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农产品贮藏加工工程技术研究中心,甘肃兰州730070

出　　处：《食品工业科技》2013年第5期93-96,共4页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-28);甘肃省农业科学院农业科技创新专项(2012GAAS15-15)

摘　　要：采用质地多面分析方法(TPA),以清水处理为对照,研究碱性钙(氧化钙、氢氧化钙)、无机钙(氯化钙、碳酸钙、硫酸钙)、有机钙(乳酸钙、醋酸钙、丙酸钙)对干装苹果罐头质地参数(硬度、回复性、弹性指数、咀嚼性、内聚性)的影响,并对TPA参数之间及其与感官品质间的相关性进行了研究。结果表明:与对照相比,除硫酸钙以外,各处理对干装苹果罐头质地均有明显的影响,经碱性钙(氧化钙和氢氧化钙)处理的干装苹果罐头硬度适中,回复性、弹性指数、咀嚼性、内聚性、感官品质均较好。回复性、弹性指数、咀嚼性、内聚性之间的相关性均显著,硬度与感官品质之间呈显著正相关关系。表明碱性钙对干装苹果罐头有较好的作用,并保持良好的质构。In order to study the effect of calcium treatment as alkaline calcium （calcium oxide, calcium hydroxide）, inorganic calcium （ calcium chloride, calcium carbonate, calcium sulfate）, organic calcium （ calcium lactate, calcium acetate, calcium propionate ） on texture parameters （hardness, resilience, flexibility index, chewiness, cohesiveness） ,the texture profile analysis （TPA） was used. At that time, the correlation between TPA parameters and sensory quality were studied.The results showed that each treatment had significant impact on texture of canned apple solid pack.The hardness was moderate, and resilience, flexibility index, chewiness, cohesiveness, sensory quality were better by alkaline calcium treatment. The correlation between resilience, flexibility index, chewiness and cohesiveness were significant, and there was a significant positive correlation between the hardness and sensory quality. Alkaline calcium treatment had good effect on canned apple solid pack, and maintained good texture.

关 键 词：钙处理 干装 苹果罐头 质地多面分析(TPA) 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]