【摘要】 以鸭梨果实为试材,采用物性分析仪TPA模式在不同压缩速度和目标形变量下,测定鸭梨果实的质地参数,以优化TPA模式评价的测定条件。结果表明:在TPA测定过程中,目标形变量对硬度、内聚性、弹性、粘附性、胶着性、恢复性、断裂性和咀嚼性等8个TPA参数的影响极显著(P≤0.01);而压缩速度对硬度和胶着性性影响显著(P≤0.05),对断裂性极显著(P≤0.01),对其它5个TPA参数影响不显著。选用1.0mm·s-1的压缩速度和20%的目标形变量作为鸭梨果实TPA模式下的测定条件,能够客观地反映鸭梨果肉组织的质地特征。更多还原

【Abstract】 To optimize the test parameters for texture profile analysis(TPA),the traditional varieties of‘Yali’were taken as the material to determine the related-texture parameters which changed at different compression speeds and deformations at target by using texture analyzer.The results showed that deformations had an extremely significant influence on eight TPA texture parameters such as hardness,cohesiveness,springiness,adhesiveness,gumminess,fracturability,resiliance and chewiness(P0.01),while compression speed had significant influence on hardness and gumminess(P0.05),extremely significant influence on fracturability(P0.01),but had no influence on the other five TPA texture parameters.In conclusion,1.0mm·s-1 compression speed and 20% compression degree were chosen as experimental conditions for TPA test,it could avoid the impact load of high speed on the tissue and objectively reflect objectively reflect the textural characters of‘Yali’flesh structure.更多还原