TPA测试在评价板栗质地特性方面的研究  

The evaluation of textural properties of Chinese chestnut by TPA

作　　者：范新光[1] 张长峰 郭风军[1] 周志才[1] 王美兰[1] 

机构地区：[1]烟台大学食品科学与工程研究所,烟台264005 [2]国家农产品现代物流工程技术研究中心,济南250103

出　　处：《食品科技》2013年第5期280-284,共5页Food Science and Technology

基　　金：国家"863"计划项目(2011AA100702)

摘　　要：用普通冷藏、MAP气调贮藏和先热处理后冷藏3种方法对板栗进行0℃贮藏,定期对其进行质地多面分析(TPA)测试,以研究板栗果实在贮藏期间的质地变化。结果表明:咀嚼性与硬度呈较好的正相关性;回复性与内聚性呈正相关性,而弹性则呈负相关性。硬度、内聚性、回复性、咀嚼性均能很好地反映板栗的质地特性。3种贮藏方法处理的板栗的质地参数在贮藏期间的变化具有明显的差异性,TPA测试能很好地反映板栗在贮藏期间的质地变化,是一种简便有效的评价板栗质地变化的方法。Chinese chestnut is stored at 0 ℃ with three methods： ordinary refrigeration, MAP storage, refrigeration after heat treatment. Texture profile analysis （TPA） testing is conducted regularly to study the texture changes of Chinese chestnut during storage. The results indicate： chewiness had a strong positive correlation with hardness; resilience is positively correlated with cohesiveness, but elasticity is negatively correlated. These four texture parameters of hardness, cohesiveness, resilience, and chewiness could all reflect the textural properties of Chinese chestnut perfectly. The variations of texture parameters during storage through these three methods of treatment are obviously differentiated. TPA testing, which could reflect the texture changes of Chinese chestnut perfectly, is a simple, convenient and effective method to evaluate the texture changes of Chinese chestnut.

关 键 词：质地多面分析(TPA) 板栗 质地 MAP 热处理 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]