豆沙质地特性的感官评定与仪器分析

用质构仪对豆沙进行穿孔、剪切、全质构分析(TPA)以研究其质地特性。分析各质构参数之间的相关性,探索豆沙感官评价和仪器测定参数之间的关系,得出了感官评定指标以仪器测定参数为变量的多元线性回归模型。结果表明：除TPA测试的弹性、凝聚性外,质构仪测试的其他指标如硬度、黏着性、剪切力等均与感官指标有很好的相关性。除感官凝聚性外,穿孔、剪切、全质构分析3种质地测试方法结合使用可以对其余各感官指标进行预测,且各预测模型都有很高的显著性。     

COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2

The textural attributes of 8 different heat-induced protein gel preparations evaluated by torsion failure testing and Instron texture profile analysis (TPA) were compared to sensory ratings by a trained texture profile panel. The gels presented a wide range of textural properties as determined by the instrumental and sensory parameters. Among the instrumental parameters, true shear strain at failure was the most frequent and significant predictor of sensory notes. Initial shear modulus and 50% compression force had the poorest correlations with sensory notes. Comparison of the two instrumental tests produced high correlations between shear stress at failure and TPA hardness; true shear strain at failure and TPA cohesiveness; and, initial shear modulus and 50% compression force. High correlations were also observed among various panel notes. Canonical correlation analyses showed that sets of linear combinations of parameters from each one of the 3 tests (torsion, TPA or sensory) were highly correlated to sets from either of the other two. Regression equations relating each of the instrumental tests to sensory notes were developed. Of the torsion failure parameters, the logarithm of true shear strain most commonly appeared in the equations. Of the TPA parameters, cohesiveness and its logarithm were the terms that were most frequent. High R² values were obtained for regression equations developed for predicting torsion failure parameters based on TPA parameters.     

PECAN TEXTURE AS AFFECTED BY MOISTURE CONTENT BEFORE FREEZING AND THAWING RATE

The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze‐thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness). Thawing rate only affected TPA hardness and resilience. TPA fracturability correlated best with sensory fracturability. The sensory panel could not detect any differences between the different thawing rates. The slowest thawing rate affected more parameters than the medium and faster rates. More freeze/thaw cycles significantly decreased most TPA texture values, especially for pecans at higher moisture content.     

猪肉质构的仪器测定与感官评定之间的相关性分析

以熟肉为研究对象,比较感官评定和两种仪器测定方法(剪切法和质构剖面分析)之间的差异和关联性。结果表明:剪切力与感官评定的硬度、多汁性呈显著相关性(r=0．73、-0．71);质构剖面分析硬度与感官评定的硬度相关性显著(r=0．81),质构剖面分析的粘聚性与感官评定的弹性、多汁性、油性分别呈显著相关性(r=-0．79、-0．67、-0．81)。通过建立仪器分析与感官评定间的数学模型,本实验提示质构剖面分析更能全面预测猪肉感官品质。进一步的实验参数验证了质构剖面分析回归方程预测的准确性。     

A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Two methods for assessing texture characteristics of meat (Warner-Bratzler (WB) - and texture profile analysis (TPA)), both performed either on raw or on cooked meat, were tested in 96 samples of m. longissimus dorsi muscle of eight heifers and eight bulls, aged 1, 3 or 6 days post-mortem. A sensory analysis was also performed on 96 samples. Sensory variates were predicted by instrumental variates as follows: hardness was better predicted by TPA than by WB; springiness was only predicted by WB; juiciness was only significantly predicted by TPA; greasiness was always poorly predicted, but the prediction was better with TPA, and the number of chewings was also better predicted with TPA. Results suggested the convenience of performing a TPA for assessing meat texture as, in cooked meat, only TPA furnished highly significant correlations for hardness, for juiciness and for the number of chewings. Although WB could predict hardness and springiness, only the equation for the prediction of the number of chewings was useful (r(2)=0.171, P<0.004). It seems that texture parameters, assessed by a TPA and performed on cooked meat, are the best predictors of sensory texture in bovine meat.     

Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours†

The effects of glycerol monostearate (GMS) and sodium steroyl lactylate (SSL) on the rheological properties of native, naturally fermented (NF) and mixed culture fermented (MCF) cassava flour pastes were measured using instrumental texture profile analysis (TPA) and by finger cohesiveness (difficulty in separation). Fermentation reduced the TPA parameters, hardness, cohesiveness and gumminess, but not springiness/elasticity. These were reduced further when either GMS or SSL were incorporated into the pastes. Pastes made from native and naturally fermented flours were scored by a Cameroonian sensory panel as difficult to separate, whereas scores for native and fermented flour pastes treated with 1% or more of GMS or SSL were easy to separate. Increased internal stability of the cassava flour starch granules was suggested as the cause of the effects.     

Textural Measurements and Product Quality of Restructured Sweetpotato French Fries

The objectives of this research were to investigate the applicability of using an alginate-calcium gelling system to produce a French fry-type product using high beta-carotene sweetpotato puree as the main ingredient and to compare four instrumental methods of texture measurement for this product type in relation to sensory textural properties. Sweetpotato puree made with Jewel cultivar sweetpotatoes was restructured using optimized alginate-calcium concentrations. A consumer panel scored sweetpotato fries containing 0.35 g alginate/100 g and 0.5 g CaSO₄/100 g highest for appearance, texture, flavor, and overall acceptability. A trained texture profile panel described the product with 15 texture notes. Of these attributes, nine sensory notes describing hardness, mastication shear, cohesiveness, springiness, moistness, and oiliness were highly correlated with some instrumental parameters (r=0.79-0.92) for measuring textural properties. The instrumental methods evaluated were instrumental texture profile analysis, three-point bending force, Kramer shear force, and puncture force. Among these instrumental methods, Kramer shear appeared to be the method of choice because of method's simplicity and high precision (coefficient of variation ≤10%).     

Vane Rheometry for Textural Characterization of Cheddar Cheeses: Correlation with Other Instrumental and Sensory Measurements

The relationship between instrumental (vane method, texture profile analysis (TPA), uniaxial compression) and sensory texture measurements of Cheddar cheeses was investigated. A Haake VT 550 viscotester equipped with a four-bladed vane rotor was used for the vane test. Instrumental TPA was performed with a TA.XT2 Texture Analyser, and compression variables were calculated from TPA data. Vane parameters were significantly correlated with respective variables of compression and TPA (r=0.56-0.91), and sensory tests (r=0.54-0.88). Multivariate analysis indicated that seven sensory attributes of ten commercial Cheddar cheeses were satisfactorily predicted (calibration regression coefficient,R_cal >0.62) by variables of the vane, uniaxial compression and TPA tests. In particular, cheese firmness and cohesiveness evaluated by sensory panel were well described by vane stress and apparent strain. The results validate the vane method as an alternative to the existing cheese testing methods for rapid evaluation of cheese texture.     

熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响

质构是熏煮香肠的重要品质特征之一,脂肪、食盐、淀粉和水分含量是影响其质构的主要原辅料组成。文中应用质构剖面分析方法(textureprofileanalysis,TPA)对脂肪、食盐、淀粉和水分含量四因素的交互效应对熏煮香肠质构的影响进行了研究。结果显示,脂肪含量对熏煮香肠的硬度、粘聚性和咀嚼影响最大(调整R分别为129·34、0·051和33·14),而水分添加量对熏煮香肠的弹性影响最大(调整R为0·20)。通过感官评定与机械测定之间的相关分析,发现感官评定指标与机械测定的相应指标硬度、弹性、粘聚性和咀嚼性相关性较好(特别是硬度r=0·94和弹性r=0·89)。     

Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat

 The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the texture of frankfurters were evaluated using mechanical properties and sensory (taste panel) methods. Textural profile analysis (TPA) indicated that fat reduction decreased hardness, adhesiveness, gumminess and chewiness. In contrast, springiness increased when the fat content was reduced from 30% to 5%. No relationships between fat content and either Warner-Bratzler or Kramer shear parameters were found. Carrageenan and oat fibre differed in their effects on TPA values but the latter was more effective at improving texture. Taste panellists did not detect any differences in hardness, springiness or gumminess when fat was reduced from 30% to 5%, although increases in cohesiveness, chewiness, moisture release and lumpiness were observed. Overall acceptability of the texture decreased as the fat level was reduced. Carrageenan and oat fibre improved the acceptability of the 12% fat frankfurters, but neither ingredient offset the detrimental effects on acceptability of the texture when fat was reduced to 5%. The results demonstrate that carrageenan and oat fibre can partially offset some of the textural changes (juiciness, cohesiveness, lumpiness) which occur in low-fat frankfurters when added water replaces fat and the protein level remains constant. Received: 10 May 1999 / Revised version: 9 August 1999     

Texture of Pecans Measured by Sensory and Instrumental Means

The texture of pecans (Carya illinoensis) from four cuhivars (Barton, Mahan, Western and Wichita) was analyzed using sensory and instrumental methods. Sensory hardness, flexibility and crispness were rated by trained panelists. Ranking of hardness and crispness was also carried out. A Texture Analyser TAXT2 was used for 50% compression, texture profile analysis (TPA), puncture and bending. Puncture and 50% compression gave best reproducibility, least variability and agreement with sensory data. The most relevant TPA parameters were cohesiveness, elasticity and fracturabihty. Parameters from the bending test did not indicate texture of the pecans suitably.     

Texture properties of formulated wheat doughs Relationships with dough and bread technological quality

Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives (i.?e. monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose) on dough texture properties (i.?e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions on TPA. Hydrocolloids and α-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.     

USE OF FAT BLENDS IN CHEESE ANALOGS: INFLUENCE ON SENSORY AND INSTRUMENTAL TEXTURAL CHARACTERISTICS

Cheese analogs were prepared with the fat fraction composed of butterfat, soybean fat or soybean oil and their blends, in accordance with an experimental design of three components. The ten resulting formulations were subjected to a texture profile instrumental analysis and sensory analysis by a quantitative ranking test. Principal Component Analysis showed that the instrumental textural characteristics of hardness and adhesiveness were negatively correlated to cohesiveness and springiness, while the sensory texture characteristic of firmness was correlated negatively with elasticity and creaminess. Soybean fat confers hardness and adhesiveness to the cheese analogs, but decreases their cohesiveness and springiness, while the opposite effect is due to soybean oil and butterfat.     

奶糖质构性能评价方法的研究

对上海市售不同品牌奶糖的感官评定指标和质构仪测定指标进行相关性研究。研究表明,质构仪测定出的奶糖弹性、黏聚性、胶着性、咀嚼性、回复性、硬度指标与其感官评价的硬度、黏度、咀嚼性、弹性及综合评分密切相关。为利用质构仪定量表达奶糖的感官品质提供理论依据。     

加州鲈腌制品仪器分析与感官评价相关性研究

目的研究鱼肉质构特性及其仪器测定和感官结果的相关性。方法选用不同腌制时间的加州鲈样品进行仪器质地剖面分析(texture profile analysis,TPA)和感官评价。结果主成分分析实验中,鲈鱼腌制品TPA指标和感官评价指标分别得出2个主成分,累计方差贡献率分别达87.39%和82.17%;腌制时间为2 h时,TPA指标值和感官评价较优。相关性分析结果表明,感官粘聚性与TPA咀嚼性、TPA胶黏性具有显著负相关性(P0.05,r=-0.713;P0.01,r=-0.834),感官胶黏性与TPA硬度显著正相关(P0.05,r=0.805)。结论选取感官指标为因变量,TPA指标为自变量进行逐步回归分析,得到具有统计学意义的感官粘聚性和胶黏性的预测方程,为鲈鱼腌制品在品质评价上的预测提供了依据。     

潮汕脆性肉丸的感官评定与质构评价相关性分析

目的:探索一种综合评价潮汕脆肉丸脆性品质的方法。方法:采用质构剖面法（texture profile analysis,TPA）和穿刺实验测定肉丸的质构特性,同时进行感官评定实验,并对感官和质构指标之间进行相关性分析。结果:TPA实验的硬度、咀嚼性与感官评定指标硬度、弹性、脆性、咀嚼性之间存在显著相关性（r=0.554~0.793,P<0.05）,TPA实验的回复性与感官评定的脆性、组织状态之间存在显著相关性（r=0.556,0.625,P<0.05）。穿刺实验的破裂力与感官评定指标之间均存在显著相关性（r=0.595~0.709,P<0.05）。运用主成分分析从仪器质构指标数据中提取出2个最主要的独立成分,这2个主成分的方差贡献率累计达74.5%。结论:潮汕肉丸的脆性可以采用TPA实验的硬度、咀嚼性和穿刺破裂力的定量评价结合感官评定进行综合评价,为构建客观、精确、便捷的潮汕脆性肉丸感官性状评价体系奠定基础。     

质地多面剖析法测定模式下取样规格对质构参数的影响

为明确取样规格对质构参数测定结果的影响,本实验以蒜肠和鸡泥肠为对象,研究在质地多面剖析法(TPA)测定模式下取样规格对样品的硬度、弹性、内聚性和回复性的影响.结果显示:取样的高度、直径和径高比是影响样品的硬度、弹性和内聚性的主要因素;取样规格与回复性相关性不显著.模型拟合及方差分析结果显示,只有样品的硬度可以建立准确的拟合模型.     

面包品质评价方法的探析

对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。研究表明,质构仪测试的硬度和弹性指标与感官评价的烤焙均匀度、组织结构、柔软度、综合评分密切相关。为利用质构仪测试的硬度和弹性指标量化面包感官评价的质构指标提供理论基础。