文献类型：期刊文献

中文题名：豆腐质构的感官评定与仪器评价的相关性分析

英文题名：Correlation between Sensory and Instrumental Measurement of Tofu Texture

作者：乔支红[1];许荣华[1];王恒[1];朱莉[1]

第一作者：乔支红

机构：[1]北京联合大学旅游学院,北京100101

第一机构：北京联合大学旅游学院

年份：2021

卷号：42

期号：8

起止页码：271-276

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：科技服务创新能力建设(122139918290104223)。

语种：中文

中文关键词：豆腐;质构;感官评定;仪器分析;相关性分析

外文关键词：tofu;texture;sensory;mechanical measurement;correlation

摘要：为探索最能反映豆腐感官质构的仪器指标,选取了四种市售鲜豆腐作为研究对象,采用豆腐质构仪器测定中常用的二次压缩和插入试验进行仪器指标测定,同时进行分析型感官质构评定试验,并对两者测定指标之间进行了相关性分析。结果表明:压缩试验中的5项仪器指标(硬度、弹性、咀嚼性、凝聚性及胶粘性)除凝聚性外,其余4项均与感官质构评价指标间存在较好的相关性,其中硬度与感官质构硬度相关性显著(r=0.952,P<0.05);插入实验中的3项仪器指标(表观破断应变ε、表观破断应力σ、表观弹性率E)均与感官质构评价指标间存在较好的相关性,其中表观破断应力σ与感官硬度、细腻性之间相关性显著(r=0.989,-0.978,P<0.05)。综合考虑,仪器评价指标中的硬度及表观破断应力可以代替感官评定指标客观准确的评价豆腐质构的好坏,在豆腐的实际生产中及豆腐质构的科研中也可考虑仅选用这两个仪器指标。
To explore the best instrumental measurement of the tofu texture,the four types of commercially available fresh tofu as the research object,two instrumental evaluation methods(two compression and insert test)and sensory evaluation methods of the tofu texture were carried out at the same time,and the correlation analyses between two evaluation methods was studied.The results showed that except for the cohesiveness,the other four instrumental indexes(hardness,elasticity,chewability and adhesiveness)in the compression test were well correlated with the sensory evaluation indexes of the tofu texture.The hardness was significantly correlated with the sensory texture hardness(r=0.952,P<0.05).The three instrumental indexes(apparent rupture strainε,apparent rupture stressσ,and apparent elasticity E)in the insertion experiment were also well correlated with the sensory evaluation indexes of the tofu texture.The correlation between apparent rupture stressσand sensory hardness and fineness was significant(r=0.989,-0.978,P<0.05).Comprehensive consideration suggests that the hardness and apparent rupture stress of the instrumental index can replace the sensory evaluation indexes to objectively and accurately evaluate the texture of tofu,and only these two indexes can be used in the actual production of tofu and the scientific research of the texture of tofu.