午餐肉罐头质地多面分析法的建立与优化  

Establishment and Optimization of A Texture Profile Analysis Method for Canned Luncheon Meat

作　　者：耿战辉 李志强 陈蕊君 徐腾月 石宇初 马秀玲 GENG Zhan-hui;LI Zhi-qiang;CHEN Rui-jun;XU Teng-yue;SHI Yu-chu;MA Xiu-ling(Institute of Quartermaster Engineering&Technology,Institute of System Engineering,Academy Military Sciences of People's Liberation Army,Beijing 100010,China)

机构地区：[1]军事科学院系统工程研究院军需工程技术研究所,北京100010

出　　处：《食品研究与开发》2022年第7期175-182,共8页Food Research and Development

摘　　要：该文建立和优化午餐肉罐头质地多面分析(texture profile analysis,TPA)测试条件。通过分析压缩程度、测试前速度、测试速度、触发力、停留时间与样品硬度、弹性、内聚性和咀嚼性测定值之间的相关性;以显著相关的测试条件作为自变量,利用响应面中心组合设计法对其进行设计组配,并依据组配方案开展平行试验。经模拟分析,获得最优测试条件为压缩程度34.71%、测试速度2.21 mm/s。在此条件下通过验证试验得到的硬度、弹性、内聚性、咀嚼性的变异系数分别为2.059、2.195、2.174和6.720,实测值与预测值基本一致。应用该文建立和优化的测试条件,对午餐肉罐头硬度、弹性等指标进行测定,可较好地反映其质构特征,变异系数小,结果稳定性较好。This study aimed to establish the optimal testing conditions for a texture profile analysis on canned luncheon meat. Determine the correlations between compression degree,pre-test speed,test speed,trigger force and residence time,as well as the degree of hardness,springiness,cohesiveness and chewiness.Significant correlations were selected as independent variables,and cross-matched using the central composite design for subsequent parallel testing. Simulation analyses were then performed to obtain the optimal parameters for compression degree(34.71%)and test speed(2.21 mm/s),which were used to determine the coefficient of variation values for hardness,springiness,cohesiveness and chewiness(2.059,2.195,2.174 and 6.720,respectively). The established optimal conditions described here present favorable hardness and elasticity values for canned luncheon meat with lower coefficients of variation and good stability.

关 键 词：午餐肉 质地多面分析 响应面 优化 变异系数 

分 类 号：TS297[轻工技术与工程—农产品加工及贮藏工程]