高压脉冲电场处理鲜切苹果的感官评价和仪器测定的相关性分析  

Correlative Analysis of Sensory Evaluation and Instrumental Measurement of Fresh-cut Apple Treated by Pulsed Electric Field

作　　者：陈永丽 陈安均[1] 王婷玉[1] 吴月 王倩 陈敏[1] 李见森 Chen Yongli;Chen Anjun;Wang Tingyu;Wu Yue;Wang Qian;Chen Min;Li Jiansen(College of Food Science, Sichuan Agricultural University, Ya＇an, 625014)

机构地区：[1]四川农业大学食品学院,雅安625014

出　　处：《分子植物育种》2018年第12期4086-4092,共7页Molecular Plant Breeding

摘　　要：为了研究不同电场强度和处理时间的高压脉冲电场条件处理对鲜切苹果的品质及感官影响。以不同电场强度(15 k V/cm,30 k V/cm,45 k V/cm)、不同处理时间(5 min,15 min,25 min)为高压脉冲电场处理参数,以未经高压脉冲电场处理的鲜切苹果为对照组,使用仪器测定鲜切苹果的质构、色差和失重率,使用感官分析评价鲜切苹果的色泽、风味和口感等指标,采用相关性分析研究各指标相关性。结果表明,高压脉冲电场在不同电场强度和处理时间对鲜切苹果的多项指标具有显著差异,感官评价的色泽和仪器测定的色差相关性极显著(r=0.962,p<0.01),感官评价的风味评分和口感评分相关性极显著(r=0.972,p<0.01)。因此高压脉冲电场作用鲜切苹果主要影响鲜切苹果的硬度、并且可以用客观性的色差测定结果辅助感官评价的色泽项,感官评价的风味项可以间接反映口感项的评价结果。The study investigated the effect of different electric field strength and the processing time of pulsed electric field treatment on the quality and sensory of fresh-cut apple. Making different electric field intensity（15 k V/cm, 30 k V/cm, 45 k V/cm） and different processing time（5 min, 15 min, 25 min） as parameter of pulsed electric field treatment, and the fresh-cut apple without pulsed electric field treatment as the control sample, the texture, color difference and weight loss rate of fresh-cut apples were measured by using the instrument, the indexes such as color, flavor and taste of fresh-cut apples were evaluated by sensory analysis, and correlation analysis was carried out to study the correlation of each index. The results showed that the pulsed electric field with different electric field strength and processing time had significant differences in many indexes of fresh-cut apple, and the color of sensory evaluation had extremely significant correlation with the color difference determined by instrument（r=0.962, p0.01）. Besides, the flavor score and taste score of sensory evaluation had extremely significant correlation（r =0.972, p〈0.01）. Therefore, pulsed electric field treatment of fresh-cut apples mainly influenced the hardness of fresh-cut apple, and could use the determination results of objective color difference to support the color of sensory evaluation, and the flavor of sensory evaluation could indirectly reflect the evaluation results of taste.

关 键 词：高压脉冲电场 鲜切苹果 质构 感官评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]