质构仪探头选择及样品处理对草莓脯TPA测定结果的影响  

The Influence of Texture Analyzer Probe Selection and Sample Preparation on the Texture Parameters of Dried Strawberry

作　　者：胡丽丽 牛丽影[2] 李大婧[2] 张钟元[2] 肖丽霞[1] 鲁茂林[1] HU Li-li;NIU Li-ying;LI Da-jing;ZHANG Zhong-yuan;XIAO Li-xia;LU Mao-lin(School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,Jiangsu,China;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品研究与开发》2022年第5期170-176,共7页Food Research and Development

基　　金：江苏省农业科技自主创新资金项目(CX(21)2026)。

摘　　要：为确定质地剖面(texture profile analysis,TPA)法测定草莓脯质构特征时仪器和样品处理方式的差异对测定结果的影响,以同批次市售草莓脯为试验材料,对两种质构仪探头、草莓脯横纵向受力与对称切分处理下TPA参数值的大小及离散程度进行研究。结果显示,3种影响因素对硬度、黏力、弹力、内聚性和咀嚼性5个质地参数的影响不同:直径为25.4 mm的探头TA11更适宜测定硬度、弹力和内聚性;采用探头TA11测定时,受力方向对草莓脯质构参数影响较小;切分后的草莓脯黏力增加,而弹力和内聚力减小。因此,在利用质构仪对草莓脯质构特征进行分析时,需要根据目标质构特性,选择适宜的探头及样品处理方式。To investigate the interaction effects of texture analyzer and the sample preparation on the texture parameters of dried strawberry,texture profile analysis(TPA)was performed using the samples from the same production batch.The TPA parameter values and their dispersion were compared using two texture probes,compressing longitudinal/vertical and sampling in whole/half.The results showed that the probe,the direction of the force and the size of the sample had different effects on hardness,viscosity,elasticity,cohesion and chewiness.The probe with a larger diameter(TA11)was more suitable to measure hardness,elasticity and cohesion;all probes were used when TA11 was measured,the direction of the force was less influenced;the viscosity of the strawberry after being cut increased;however,elasticity and cohesion decreased.Therefore,when the texture parameters of the dried strawberry were determined,it was necessary to select the appropriate probe and sample processing method according to the target parameters.

关 键 词：草莓脯 样品处理 质地剖面法 仪器测定 探头选择 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]