RSM法分析压缩程度与压缩速率对樱桃番茄TPA质构特性参数的影响  

Influence of deformation rate and degree of compression on textural characteristic parameters of cherry tomato in texture profile analysis

作　　者：肖璐[1] 郭风军 范新光[1] 张振富[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》2014年第4期257-263,共7页Food Science and Technology

基　　金：国家"863"计划项目(2011AA100702)

摘　　要：通过响应面法分析了10％～40％的压缩程度和30-150mm／min的压缩速率对樱桃番茄TPA质构特性参数的影响，并确定了樱桃番茄最佳的TPA测试条件。研究发现：压缩程度（A）及压缩程度的二次方（A2）对硬度1、硬度2、内聚性、弹性4项质构特性参数均有极显著影响（P〈0．01），而咀嚼性仅受压缩程度的二次方的极显著影响（P〈0．01）；压缩速率（B）、压缩速率的二次方（B。）以及压缩速率与压缩程度的交互作用（AB）对各项质构参数均无显著性影响（P〉O．05）。根据拟合方程的F值和R2值可知，各项TPA质构特性参数受测试条件的影响程度由高到低依次为硬度1、内聚性、弹性、咀嚼性、硬度2。樱桃番茄的最优TPA测试条件：压缩速率为90mm／min，压缩程度为25％～30％。During the TPA test for cherry tomato, the influence of compression degree and speed in the ranges of 10%-40% and 30-150 mm/min on the texture characteristic parameters was investigated by response surface method, and the optimal TPA test conditions were determined. The results indicated that A and A2 exerted remarkable influence on the following four textural characteristic parameters which were hardness 1, hardness 2, cohesiveness and springiness. However, chewiness was only remarkably affected by the A2. B, B2 as well as AB had no significant effect on any textural parameters. According to the IR2 and F of the fitting equation, the order of the influence degree of the test conditions on textural parameters from high to low was respectively hardness 1, cohesiveness, springiness, chewiness, hardness 2. The optimized test conditions include a compression rate of 90 mm/min and compression degree of 25%-30%.

关 键 词：樱桃番茄 响应面法 质地多面剖析法 测试条件 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]