摘要
利用手持硬度计、质构分析仪和咔唑法对不同种类市售泡椒的硬度进行测定,同时对其进行感官评价,并进一步研究了感官评价和不同方法测定结果的相关性,旨在得出与感官评价相关性最好的泡椒硬度测定方法,为获得泡椒硬度最优测定方法提供理论依据。结果表明:手持硬度计测定和咔唑法测定泡椒硬度的结果与感官评定结果之间存在不显著的负相关性,而质构仪测定结果则与感官评定结果呈现显著的正相关性,说明利用质构仪表征泡椒硬度是可行的。
The handheld hardness tester, quality and structure analyzer and carbazole method test were used in determination of different kinds of hardness on the pickled pepper, at the same time, the sensory evaluation of pickled pepper was researched.The relevance of the sensory evaluation and the different testing methods result was further studied.To obtain the best measurement method with highly correlated to the sensory evaluation, and to provide the theory basis which could gain the optimal determination method of pickled pepper hardness. The handheld hardness tester results and carbazole method test results was not significantly negate correlation with sensory evaluation results. But through the quality and structure analyzer to measure the hardness of pickled pepper had significant positive correlation with sensory results.So using the quality and structure to measure the hardness of pickled pepper was feasible.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第23期316-319,共4页
Science and Technology of Food Industry
基金
国家科技部农业科技成果转化资金项目(2009GB2F200337)
关键词
泡椒
硬度测定
相关性分析
pickled pepper
hardness determination
correlation analysis
