基于菠菜品质变化的冰箱冷藏保鲜效果综合评价

本文针对目前家电行业缺乏科学规范的冰箱冷藏保鲜效果评价方法及标准的问题,开展了基于品质多维解析及其衰变规律分析的冰箱冷藏食品保鲜效果评价方法研究。以典型冷藏食品——菠菜为代表,研究了冷藏天数(0、2、4、6、8 d)、冰箱不同储藏层数对冷藏菠菜理化、感官指标的影响。结果表明:失重率(X₁)、总色差(X₂)、叶绿素含量损失率(X₃)和维生素C含量损失率(X₄)体现了菠菜新鲜度的主要理化特性,主成分分析提取出前两个主成分,其贡献率分别为54.694%、29.732%,累计贡献率为84.426%。理化特性的评价公式为:F=0.648×(0.572X₁+0.075X₂+0.559X₃+0.595X₄)+0.352×(0.229X₁+0.883X₂-0.356X₃-0.064X₄)。多元统计分析筛选得出,光泽度(S₁)、硬度(S₂)、生青味(S₃)和总体印象(S₄)可作为菠菜新鲜度感官品质表征的主要指标。感官特性的评价公式为P=(0.352,0.101,0.049,0.498)×(S₁,S₂,S₃,S₄)×(95,85,75,65,30)T。综合理化、感官指标及其权重得出,总新鲜度的评价公式为G=P/F。本文构建了评价冰箱冷藏食品新鲜度的综合评价体系,并进行方法应用验证,为科学评价家用冰箱

Comprehensive Evaluation of Fresh-Keeping Performance of Refrigerators based on the Changes of Quality of Spinach

At present, scientific and standardized evaluation methods and standards for fridge preservation effect were lacked in the home appliance industry. In this study, through multidimensional analysis and decay law analysis on the quality of refrigerated food, the fresh-keeping performance of refrigerators was evaluated. Spinach, as a typical refrigerated food, was analyzed in terms of physicochemical and sensory quality during storage. The effects of time (0, 2, 4, 6, 8 d) and storage areas were investigated. Results showed that, weight loss rate (X₁), total color difference (X₂), loss of chlorophyll content (X₃) and loss rate of vitamin C content (X₄) were the main physichemical characteristics of spinach freshness. Principal component analysis extracted two principal components, whose contributions were 54.694%, 29.732%, respectively. Their cumulative contribution reached 84.426%. The evaluation formula of the physichemical properties was:F=0.648×(0.572X₁+0.075X₂+0.559X₃+0.595X₄) +0.352×(0.229X₁+0.883X₂-0.356X₃-0.064X₄). Multivariate statistical analysis revealed that gloss (S₁), hardness (S₂), green flavor (S₃) and overall impression (S₄) were the major indicators of sensory quality. The evaluation formula of sensory characteristics was P=(0.352, 0.101, 0.049, 0.498)×(S₁, S₂, S₃, S₄)×(95, 85, 75, 65, 30) T. A comprehensive evaluation system was established based on multivariate statistical analysis method, with the formula for freshness assessment was G=P/F. This study established a solid and comprehensive evaluation system, which provided technical support to effectively assess the fresh-keeping performance of refrigerators.