烧全鸡TPA测试条件的优化  

Optimization of Testing Conditions for TPA Analysis of Whole Burned Chicken

作　　者：徐小云[1] 吴玲玲[1] 周杰[1] 马龙[1] 许晖[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《蚌埠学院学报》2014年第4期21-24,共4页Journal of Bengbu University

基　　金：2012年度国家级大学生创新创业训练计划项目(201211305010);安徽省高等学校省级食品科学与工程特色专业建设点项目(20101091)

摘　　要：以压缩比和测试速率为研究对象,对烧全鸡进行TPA质构分析。将硬度、弹性、耐嚼性、内聚性和恢复性作为考察的质构参数,分析压缩比和测试速率对烧全鸡TPA测试结果的影响。研究结果表明:测试速率对各质构参数的结果影响不明显,但压缩比对其均有明显的影响。对所考察的质构参数——硬度、耐嚼性和恢复性进行二次多项式拟合,拟合模型具有较显著的统计学意义。对烧全鸡进行TPA测试的理想条件为:测试速率2 mm/s,压缩比为60%。The optimal testing conditions of texture profile analysis（TPA） for whole burned chicken were explored. Testing speed and compression ratio were selected as research objects. The results showed that compression ratio had a significant impact on texture parameters. Quadratic models were fitted for hardness,chewiness and resilience,which revealed a statistically significant difference. The ideal testing conditions were testing rate of 2 mm /s and compression ratio of 60%.

关 键 词：TPA 烧全鸡 测试速率 压缩比 

分 类 号：TS201.7[轻工技术与工程—食品科学]