Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching

Sweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3-fold) and firmer (2–7-fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning.     

不同贮藏条件下牛肉的理化性质及感官品质的对比分析

为分析牛肉在不同包装方式与贮藏温度下理化性质及感官品质的变化,该试验将牛肉背最长肌分别采用空气包装(air-packaging,AP)、真空包装(vacuum packaging,VP)和气调包装(modified atmosphere packaging,MAP),其中MAP包括两种气体比例:MAP1为78.8％O2...     

南瓜的感官品质、质构及生化分析

在对127份南瓜材料进行感官鉴定的基础上,选取10份口感明显不同的南瓜材料为研究对象,分别测定其质构指标及生化指标,并分析感官属性和质构指标以及感官属性和生化指标的相关性。结果表明：南瓜的感官属性可以分为3个主成分,第1主成分为粉质、干湿情况和甜度,第2主成分为面度和纤维度,第3主成分为硬度和脆性;南瓜的质构指标也分为3个主成分,第1主成分为硬度、回复性和剪切力,第2主成分为内聚性,第3主成分为黏附性和弹性。感官属性与质构指标及理化指标不同项目之间具有不同的相关性。南瓜感官评价的关键指标为粉质,干湿情况和甜度。     

肉类软罐头产品质量的影响因素及控制措施

介绍了影响肉类软罐头产品质量的主要因素,对主要工艺环节容易发生的问题作了分析,并指出了解决的办法.     

核桃感官和营养品质的主成分及聚类分析

为从感官指标和理化指标获得核桃的品质信息,按照GB/T 20398—2006和GB/T5009—2003中的方法测定核桃资源的外观品质和种仁中蛋白质、脂肪及N、P、K、S、Ca、Mg、Fe、Mn、Zn、Cu、Se的含量,应用主成分和聚类分析法对核桃品质进行分析。主成分分析得出一个5因子模型,解释了试验数据的80.83%;第1、2主因子的方差累积贡献率达46.21%,对应的指标为出仁率、壳厚、单果质量、横径、矿质元素Ca、Cu,显示出对核桃品质评价非常质量要;聚类分析将13个核桃样品分成3组,在一定程度上体现了核桃样品的亲缘关系和地域分布特征。     

大麦超微粉的营养品质及物理特性分析

大麦粉可以单独或添加到小麦粉中制作食品,其营养和物性指标会影响食品品质。该研究以大麦粉为研究对象,以60目粗粉为对照,探讨了超微粉碎对大麦粉的营养品质及物理特性的影响,采用相关性分析及主成分分析对粉体进行综合评价,优化大麦加工的最优粉体参数。结果表明:随着粉碎粒径减小,大麦粉的蛋白质和淀粉的溶出率增加;多酚类溶出率从964.10 mg/100 g显著增加到1396.00 mg/100 g,黄酮溶出率增加了1.90 mg/100 g;大麦粉物理性质随粉碎粒径减小发生明显变化,粒径由93.07μm减小到20.33μm,亮度不断增强,L值从87.73增加到95.00(p<0.05),休止角从30.56°增加到56.84°(p<0.05),滑角从41.85°增加到79.93°(p<0.05),其水溶性从49.45%增加到85.13%(p<0.05),持水力先增大后降低,与粗粉相比,持水力降低了0.95%(p<0.05),持油力降低了2.68%(p<0.05),溶胀力提高了2.90 mL/g(p<0.05),而堆积密度从0.42 g/mL变为0.24 g/mL(p<0.05);主成分分析提取的2个主成分累计方差贡献率达到95.526%,200目超微粉综合评分最高,为0.8368,在7种粒径大麦粉中综合表现最佳。综上,超微粉碎可改变粉体性质,其变化与粒径有关,该结果对大麦超微粉产品开发具有一定的参考价值。     

Sensory, Microbiological and Chemical Quality of Mini-Peeled Carrots as Affected by Edible Coating Treatment

The effect of three application rates of an edible cellulose-based coating on sensory, microbiological and chemical quality of mini-peeled carrots was studied during storage at 2°C. Carrots treated with edible coating had reduced levels of white surface discoloration, and higher sensory scores for orange color intensity, fresh carrot aroma, fresh carrot flavor, and overall acceptability than non-coated carrots. Edible coating treatment did not affect levels of total aerobic microorganisms, yeast, mold or lactobacilli. Oxygen, carbon dioxide and ethanol levels in packages, and sugar and soluble phenolic content of mini-peeled carrots were not affected by coating treatment. An edible coating application rate of 0.23–0.49 L/min protected against surface discoloration and retained quality during storage at 2°C.     

Precooked Reduced-Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate

Beef-carrageenan (BC; 10% fat) patties—with sodium ascorbate (0.05%), sodium lactate (3%), sodium tripolyphosphate (0.3%), ascorbate-phos-phate, ascorbate-lactate, or none—and 20%-fat all-beef patties were cooked, aerobically or vacuum packaged, and stored at 4°C or ?20°C. Fat level had a greater effect on texture than did additives. Lactate and phosphate increased cooking yield of BC patties. Phosphate was antioxidative but not antimicrobial. Ascorbate was antioxidative and reduced aerobic plate counts (APCs) of aerobically packaged refrigerated BC. Lactate reduced APCs of both aerobically and vacuum packaged BC patties. Lactate had a prooxidative effect in aerobically-packaged/frozen patties but showed no such effect in vacuum-packaged/frozen patties or refrigerated patties. Ascorbate-phosphate was most effective in minimizing flavor deterioration in refrigerated BC patties.     

烤烟烟丝填充值与其理化指标和感官品质的关系

为明确宣威烤烟烟丝填充值与其烟叶理化指标及感官品质的关系, 选择云南宣威中部初烤烟叶140份, 综合应用相关、回归、方差及通径分析, 研究了烟叶主要理化指标对烟丝填充值的影响及填充值与烟气质量风格的关系。结果表明, 平衡水分、叶面密度以及总糖、淀粉、莨菪亭含量与烟丝填充值逐步回归最优方程的决定系数达88%, 其中, 平衡水分对烟丝填充值影响最大, 其次是总糖含量。在平衡水分、总糖含量较低的情况下, 烟丝填充值随二者含量升高呈显著降低趋势;平衡水分、总糖含量分别大于16%、31%, 烟丝填充值随二者含量的变化不显著。填充值大于3.5 cm³/g, 烟气劲头极显著升高, 烟气清香型风格典型性以及感官质量总分极显著降低。     

Prediction of chemical,physical and sensory data from process parameters for frozen cod using multivariate analysis

Physical, chemical and sensory quality parameters were determined for 115 cod (Gadus morhua) samples stored under varying frozen storage conditions. Five different process parameters (period of frozen storage, frozen storage temperature, place of catch, season for catching and state of rigor) were varied systematically at two levels. The data obtained were evaluated using the multivariate methods, principal component analysis (PCA) and partial least squares (PLS) regression. The PCA models were used to identify which process parameters were actually most important for the quality of the frozen cod. PLS models that were able to predict the physical, chemical and sensory quality parameters from the process parameters of the frozen raw material were generated. The prediction abilities of the PLS models were good enough to give reasonable results even when the process parameters were characterised by ones and zeroes only. These results illustrate the application of multivariate analysis as an effective strategy for improving the quality of frozen fish products. © 1998 Society of Chemical Industry.     

酸奶在不同贮藏条件下的品质动力学及货架期预测研究（网络首发、推荐阅读）

为研究低温酸奶品质变化的动力学规律,将酸奶分别在4、15、25和30 ℃条件下存放,研究蛋白、脂肪、酸度、粒径、色差、质构、菌落总数等指标的变化趋势。通过对不同温度下各指标随时间变化的回归方程分析表明,红度a*（15、25、30 ℃温度下）、总色差ΔE、菌落对数（4、15、25 ℃温度下）、柔软度和稠度（15、25 ℃温度下）的变化规律符合零级动力学模型,酸奶滴定酸度、色差b*值的变化规律符合一级动力学模型。其建立的货架期预测模型方程,有助于指导低温奶产品的储藏运输条件的调节,以及储藏期内品质的监控。     

贮藏温度和时间对哈尔滨红肠微生物菌相变化及理化性质的影响

研究贮藏温度和时间对哈尔滨红肠微生物菌相及理化性质的影响。将红肠贮藏在4 ℃ 或室温（（20±2）℃）条件下,研究第0、2、4、6天红肠菌落总数、乳酸菌、假单胞菌和葡萄球菌的数量变化,并分析不同贮藏温度和时间对红肠的感官、pH值、硫代巴比妥酸值、红色度（a*值）、亮度（L*值）及质构特性的影响。结果表明,在0～2 d菌落总数增长速率最快,6 d室温红肠样品菌落总数和葡萄球菌显著多于4 ℃的红肠样品（P＜0.05）。乳酸菌和假单胞菌在6 d数量较多,其中4 ℃和室温贮藏的红肠中假单胞菌分别上升到5.1（lg（CFU/g））和6.2（lg（CFU/g））。随着贮藏时间的延长,红肠的感官质量逐渐降低,pH值也逐渐降低,而硫代巴比妥酸值逐渐增大。a*和L*值变化不大,质构特性中硬度和咀嚼性逐渐变大,弹性和黏聚性的变化不大。研究表明假单胞菌和乳酸菌是红肠贮藏过程中主要的优势腐败菌,随着贮藏时间延长红肠的质量下降。     

Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the Crust

ABSTRACT:  Crispness is an important sensory quality parameter that strongly influences the acceptability of cellular solid foods such as the crust of many types of breads. Crispness of the bread crust depends particularly on its water content. In this study, the relationship between sensory crispness of crispy rolls and the average water content of the crust was studied for different bread formulations (control, amylase, glucose-oxidase, and protease) and storage conditions (40% and 80% RH). From the different formulations used, only protease treatment increased the crispness of the crust and its retention at both storage conditions. The positive effect of the protease treatment was due to a lower water content of the crust of these breads compared to the other formulations. The relationship between sensory attributes, formulation, and storage conditions was found to be dominated by the dependence on storage conditions. When combining data for low and high humidity storage it showed that crusts with equal water contents could exhibit different scores for crispness. The results led to the hypothesis that a gradient of water content exists within the crust. At high humidity, the crust will take up water from both crumb and environment and a relative smaller gradient of water will exist within the crust. At low humidity on the other hand, the crust will take up water from the crumb only, resulting in a larger gradient of water within the crust.     

青稞品种对青稞发酵酒营养与感官品质的影响

本研究以7种西藏特有的青稞品种及相应发酵青稞酒为对象,基于理化性质、营养、风味和感官等指标,采用典范对应分析（canonical correspondence analysis,CCA）和主成分分析（principal component analysis,PCA）等探究青稞品种与其发酵酒品质的关系。研究表明,与青稞原粮相比,青稞酒体氨基酸中必需氨基酸占比增加,可能是酿造过程中非必需氨基酸转化形成了必需氨基酸。CCA结果显示不同品种青稞原粮在总氨基酸、γ-氨基丁酸、β-葡聚糖和总多酚含量等方面具有一定相似性,但其营养结构的差异经微生物生物化学转化得以放大,为筛选青稞酒的优质品种提供了可能。通过青稞原粮及相应青稞酒中的蛋白质、氨基酸、γ-氨基丁酸和总多酚水平等营养指标分析初步优选出‘藏青2000’为酿酒青稞品种,其次是‘隆子黑’‘芶芝黑’‘藏青25’。结合青稞酒营养、风味和感官等多维度指标,最终确定‘藏青2000’为最佳酿酒青稞品种,其次为各具特色风味的‘芶芝黑’‘隆子黑’‘藏青25’。本研究可为我国青稞酒领域的发展提供参考。     

Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion

Correlation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor-zones. Generation of such zones was also attributed to a structurally-dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attributes.     

贵州遵义辣椒矿质元素含量与其品质相关性分析

采集贵州遵义地区辣椒样品,测定辣椒样品的12?种矿质元素（K、Ca、Mg、P、S、Fe、Mn、Zn、Cu、Mo、Ni、Co）含量与4?种品质指标（辣椒碱、VC、蛋白质、干物质）,探讨辣椒品质与矿质元素的关系,利用主成分分析和聚类分析对辣椒品质进行分析。结果表明：遵义辣椒矿质元素含量呈现K＞P＞S＞Mg＞Ca＞Fe＞Zn＞Mn＞Cu＞Ni＞Mo＞Co的特征。与前人研究结果相比,遵义辣椒的蛋白质、VC、干物质含量高,营养丰富,而辣椒碱含量变化大。辣椒VC与Cu含量呈显著正相关（r=0.584,P＜0.05,n=16）,与K、Ca、Mg、P、S、Zn含量亦呈正相关关系。主成分分析的前2?个主成分解释的总方差贡献率为49.368%,辣椒碱是辣椒品质评价的重要参考指标,K、Mg、P、S、Zn、Cu、Ni、Co为辣椒果实的特征元素。聚类分析结果表明辣椒品质和矿质元素在不同地域间存在差异,同一地域辣椒的品质与矿质元素含量往往相近,辣椒品质存在明显的地域分布特征。     

Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose

ABSTRACT: Quality changes of cold smoked salmon from 4 different smokehouses in Europe were monitored by a prototype gas-sensor array system, the FishNose. Samples were stored in different packaging (vacuum and Modified Atmosphere Packaging [MAP]) for up to 4 wk under controlled storage conditions at 5 °C and 10 °C. Quality criteria based on sensory attributes (sweet/sour, off, and rancid odor), and total viable counts and lactic acid bacteria counts were established and used for classification of samples based on the responses of the FishNose. The responses of the gas-sensors correlated well with sensory analysis of spoilage odor and microbial counts suggesting that they can detect volatile microbially produced compounds causing spoilage odors in cold-smoked salmon during storage. The system is therefore ideal for fast quality control related to freshness evaluation of smoked salmon products. Partial least squares (PLS) regression models based on samples from single producer showed better performance than a global model based on products from different producers to classify samples of different quality.     

Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions

The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) prepared for lactic bacterial fermentation was investigated. Soaking peanuts in 1.0% NaHCO₃ before extraction resulted in a lighter colored milk, and homogenization enhanced lightness. Cooking peanuts before grinding reduced total solids and protein contents of milk. Hexanal concentration was greatly reduced by cooking peanuts for 10 min. The most satisfactory conditions for preparing peanut milk consisted of soaking peanuts in 0.5% NaHCO₃, cooking for 10 min and homogenizing the extract at 4000 psi.     

微波干燥工艺对月柿果片色泽质构及感官品质的影响

采用微波干燥技术对月柿果片进行干燥,考察微波功率、切片厚度、装载量对月柿片色泽、硬度、咀嚼性、复水比、感官评分等品质特性的影响。结果表明：随着微波功率增加,月柿果片的L*值、b*值显著减小（p<0.05）,而a*值、色差值（ΔE）、硬度、咀嚼性的趋势相反;复水能力与感官评分出现先升高后下降的变化,均在280 W时达到峰值。当切片厚度不断提升,月柿果片由焦黑色逐渐转变为亮黄色,柿片的硬度、咀嚼性显著提高（p<0.05）,复水能力不断减弱,感官评分升高,但当厚度超过2.00 cm,干制品呈红褐色,L*值、b*值下降,柿片偏硬,难以咀嚼,易粘牙,感官评分降低。随着装载量的提高,干燥样品色泽越接近鲜柿,硬度变小、韧性下降,而复水比、感官评分呈现先增加后减少的趋势。综合而言,在微波功率280 W、切片厚度2.00 cm、装载量1.60 kg/m2的条件下,柿片L*值48.39,a*值12.89,b*值33.61,ΔE值24.94,硬度值2316.23 g,咀嚼性1106.97 g,复水比达1.77,感官评分为87.80分,此时产品色泽亮丽,软硬适中,富有嚼劲,复水性好,具有月柿风味浓郁和感官品质优良的优点。