用阶段协议和物理化学验证来确定胸汁和硬度的感觉值
Jiale Liang1, Shin-Ichi Ishikawa1
1Department of Food Science and Business, School of Industrial Sciences, Miyagi University, Sendai, Miyagi, Japan.
概括
优化胸时间是提高汁性和柔软度的关键. 这项研究发现,时间显著影响果汁度,而温度影响硬度,需要对所需的肉质进行谨慎的权衡.
科学领域:
- 食品科学 食品科学 食品科学
- 肉质研究 肉质研究
- 感官分析 感官分析
背景情况:
- 汁性和硬度是关键的肉质属性.
- 当前的方法可能不会始终达到最佳质地.
- 消费者偏好与这些感官特征密切相关.
研究的目的:
- 在不同的条件下评估胸的果汁度和硬度.
- 引入和验证一个阶段的感觉协议和肉类评估的偏振感觉定位 (PSP).
- 确定影响果汁和硬度的主要因素,以提高效率.
主要方法:
- 用真空低温和压力过纸方法了胸.
- 一个阶段的感觉协议 (3,10口,准备吞) 被使用.
- 用固定参考样本的偏振感官定位 (PSP) 用于感官评估.
主要成果:
- 硬度主要受到温度的影响,而果汁度主要受到时间的影响.
- 增加的时间显著增强了感知到的果汁度 (P < 0.05).
- 在感官评分和物理化学测量之间发现了强烈的相关性,用于果汁性 (r=0.85) 和硬度 (r=0.87).
结论:
- 由于不同的影响因素,同时达到高果汁度和低硬度是具有挑战性的.
- 优化时间比温度更为关键,以提高乳汁度.
- 已确定的感知果汁度 (3.5%) 和硬度 (16.5 N) 的值为优化提供了目标.
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