摘要
目的:以响应面法(Response Surface Method,RSM)研究全质构测试(Texture Profile Analysis,TPA)法测试阳桃质构特性参数的最佳条件。方法:选择测试范围压缩程度10%~50%,压缩速率1~3 mm·s^(-1)进行响应面试验,最终建立了压缩程度与压缩速率对4项质构特性参数硬度、弹性、咀嚼性以及回复性的影响模型。结果:压缩程度对硬度、弹性、咀嚼性以及回复性4项质构特性参数皆有极显著影响(P<0.01),而压缩速率仅对弹性与回复性影响极显著(P<0.01),压缩程度的二次方对弹性与回复性影响极显著(P<0.01),对咀嚼性影响显著(P<0.05),压缩速率的二次方仅对弹性影响显著(P<0.05),压缩程度与压缩速率之间基本无交互作用。压缩程度与硬度和咀嚼性呈正相关,与回复性呈负相关,对弹性的影响则是随压缩程度的增大先呈正相关,后呈负相关。压缩速率对硬度和咀嚼性无影响,与弹性和回复性呈负相关。结论:通过联立多元回归方程得出最佳TPA测试条件为压缩程度30.00%~31.00%,压缩速率1 mm·s^(-1)。
Objective:The response surface method(RSM)was used to study the optimal conditions for testing the texture characteristic parameters of carambola using the texture profile analysis(TPA)method.Method:The compression degree of 10%~50%and compression rate of 1~3 mm·s^(-1) were selected for the response surface test.The models of compression degree and compression rate on hardness,springiness,chewiness and resilience of carambola were established.Result:Compression degree had significant effects on hardness,springiness,chewiness and resilience(P<0.01),while the compression rate only had significant effects on springiness and resilience(P<0.01).The square of compression degree had significant effects on springiness and resilience(P<0.01),and had effects on chewiness(P<0.05).The square of compression rate only had effects on springiness(P<0.05).There was no interaction between compression degree and compression rate.The compression degree was positively correlated with hardness and chewiness,and negatively correlated with resilience.Effects on springiness was first positively correlated with the increase of compression degree,then negatively correlated with it.Compression rate had no effect on hardness and chewiness,but had negative correlation with springiness and resilience.Conclusion:The optimal TPA test conditions were obtained by simultaneous multiple regression equations:the compression degree was 30.00%~31.00%,the compression rate was 1 mm·s^(-1).
作者
黎欣欣
梁言
孙文佳
熊欣
汪廷彩
LI Xinxin;LIANG Yan;SUN Wenjia;XIONG Xin;WANG Tingcai(Guangdong Institute of Food Inspection(Guangdong Inspection Center of Wine and Spirits),Guangzhou 510435,China)
出处
《食品安全导刊》
2023年第33期115-120,共6页
China Food Safety Magazine
基金
广东省市场监督管理局科技项目(2022ZS03)。
关键词
阳桃
质构特性
响应面法
测试条件
carambola
textural characteristic
response surface method
test conditions
