摘要
为明确不同鲜食玉米的质构特点,分3个采收期采集3个玉米品种,分别属于甜玉米(S1~S3)、糯玉米(W1~W3)和常规玉米(G1~G3)。对煮制后玉米的质构特性进行全谱图分析(total profile analysis,TPA)与感官接受度分析。结果显示S1、S2、S3的硬度、弹性、胶着性和咀嚼性均无显著差异,并为3种玉米的最低值。糯玉米和常规玉米的硬度、黏附性和咀嚼性表现为W1<W2<W3和G1<G2<G3,即随采收期延迟显著上升。感官接受度则表现为W3≈G3≤S3≤S1≈S2≈W1≈G1≤W2≈G2,最晚采收的样品接受度最低。在室温(25℃)封闭环境下6 h后S3、W1~W3、G3的硬度显著增加,但S1、S2、G1、G2无显著变化。比较W2在室温(25℃)开放环境与60℃水浴中的质构变化,发现失水可使W2硬度和弹性降低,短时(<3.5 h)水浴保存可使籽粒获得较高的硬度和弹性。结果为不同类型的鲜食玉米加工、配送中质构控制提供参考。
To explore the texture characteristics of fresh edible corn,three corn cultivars belonged to sweet corn(S1-S3),waxy corn(W1-W3)and general corn(G1-G3)and harvested at three time.The texture characteristics of cooked.corn samples were analyzed using total profile analysis(TPA),and sensory acceptance analysis.Results showed that the hardness,cohesiveness,springiness,adhesiveness and chewiness were not significant differed among S1,S2 and S3,and all of them were lower than those attributes of waxy corn and general corn.The hardness,adhesiveness and chewiness in waxy corn and general corn were significant increased with harvest time delay,W1<W2<W3 and G1<G2<G3.The sensory acceptance scores of the samples were arranged as W3≈G3≤S3≤S1≈S2≈W1≈G1≤W2≈G2,the latest harvested samples showed lowest scores.At room temperature in sealed package,the hardness of S3,W1-W3,and G3 increased significantly after 6 h,but these in S1,S2,G1 and G2 were not significantly changed.After immersed in 60℃water,W2 could obtain better texture quality within 3.5h,compared with the samples in the open air with reduced hardness and springiness.These results would contribute to the process and storage conditions of different fresh edible corns for better quality.
作者
牛丽影
沈凌雁
刘春菊
李大婧
刘春泉
陈艳萍
袁建华
NIU Li-ying;SHEN Ling-yan;LIU Chun-ju;LI Da-jing;LIU Chun-quan;CHEN Yan-ping;YUAN Jian-hua(Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;College of Food Science and Engineering,Yangzhou University,Yangzhou 225000,Jiangsu,China;Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第12期48-53,共6页
Food Research and Development
基金
江苏省“六大人才高峰”高层次人才选拔培养资助项目(NY-020)。
关键词
鲜食玉米
品种
采收期
质构
品质控制
fresh corn
cultivar
harvest time
texture
quality control
