保脆剂对腌制大头菜质构特性的影响研究

采用氯化钙、乳酸钙、丙酸钙3种保脆剂对腌制大头菜进行保脆处理，利用质构仪质地多面分析(TPA)方法定时测定大头菜腌制期间硬度、脆度、弹性、咀嚼性、黏附性和凝聚性6个质构参数的变化情况，并分析各质构参数之间的相关性。结果表明，在腌制期间，TPA测试反映了经保脆剂处理后的大头菜各项质地参数总体呈先上升后下降的趋势，且不同保脆剂间各质地参数下降规律有所差异。大头菜的黏附性和硬度、脆度、弹性、咀嚼性、凝聚性均呈负相关；硬度和脆度具有高度的正相关性(R=0.966)；咀嚼性与弹性、凝聚性、硬度呈较好的相关性(R=0.876、R=0.964、R=0.923)；凝聚性和硬度、脆度的相关性较好(R=0.934、R=0.919)。

Effects of crisp-keeping agents on texture properties of pickled root mustards

Using calcium chloride, calcium lactate and calcium propionate as crisp-keeping agents, the pickled root mustards were conducted crisp-keeping treatment. The six texture parameters (including hardness, brittleness, elasticity, chewiness, adhesiveness and cohesiveness) of root mustards during pickling were detected by texture profile analysis (TPA) method, and the correlation between the texture parameters was analyzed. Results show that the trends of the all texture parameters of root mustards by crisp-keeping treatment increased first and decreased afterwards during pickling and the decreasing rule of the texture parameters were different. Adhesiveness of root mustards had negative correlation with hardness, brittleness, elasticity, chewiness and cohesiveness. Hardness of root mustards had highly positive correlation with brittleness (R=0.966). Chewiness of root mustards had good correlation with elasticity, cohesiveness and hardness (R=0.876. R=0.964, R=0.923). Cohesiveness of root mustards had good correlation with hardness and elasticity (R=0.934, R=0.919).