打碎的食品质量概况和对繁殖的影响
Bolanle Otegbayo1, Oroniran Oluyinka1, Abiola R Tanimola1
1Food Science and Technology Program, Bowen University, Iwo, Nigeria.
Journal of the science of food and agriculture
|July 13, 2023
概括
像质地分析 (TPA) 和色度测量这样的客观方法可以取代耗时的感官评估,以确定子质量. 这些技术准确地预测了关键特征,加速了山羊养选择.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 生物物理学的生物物理.
背景情况:
- 磅的质量评估依赖于主观的感官评估,这是缓慢的,容易产生偏见.
- 开发客观,高吞吐量方法对于高效的山育种计划至关重要.
- 这项研究的目的是建立可靠的生物物理和生物化学方法来评估关键的打碎质量特征.
研究的目的:
- 为了识别和测量消费者喜欢的打碎的主要质量特征.
- 为了将仪器测量与感官感知对打碎质量的相关性.
- 通过采用客观的质量评估方法,使木育种的选择周期更快.
主要方法:
- 感官定量描述性分析 (QDA) 和消费者测试,以确定首选的特征.
- 仪器质感特征分析 (TPA) 用于测量质感特征.
- 用于颜色测量的色度计 (L*,a*,b*).
- 近红外 (NIR) 光谱法用于估计粉,粉和蛋白质含量.
主要成果:
- 感官评估确定了纹理 (光滑,伸展,可塑性,粘性,硬性) 和颜色 (白色,奶油色,浅黄色) 作为关键特征.
- 在TPA测量和纹理的感官属性之间发现了显著的相关性.
- 染色仪颜色参数与感官颜色评估保持一致.
- 通过NIR估计的粉,粉和蛋白质含量准确地预测了打碎的光滑度,粘度,伸展性和硬度.
结论:
- 纹理特征分析 (TPA) 和猎人色度仪提供客观的,中高吞吐量方法来评估打碎的纹理和颜色.
- 这些仪器方法可以有效地取代传统的感官面板评估.
- 这些发现支持采用这些客观方法来加速山羊养和选择过程.
关键词:
颜色计的颜色计是什么?颜色 颜色 颜色 颜色 颜色消费者偏好 消费者偏好打碎的山姆 打碎的山姆质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质量质地分析 质地分析 质地分析更多相关视频
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