质构仪在果蔬品质评定中应用的研究进展
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摘要
质构是衡量果蔬产品品质的重要指标,果蔬在采后加工、运输、贮藏和销售等环节中其品质不可避免会受到不利因素的影响。运用质构仪可以较为客观准确的反映果蔬产品的质地特性,为果蔬品质评价提供一种快速便捷的研究方式。简述质构仪的构造及工作原理,对果蔬质构检测中常用的质构剖面分析和穿刺模式进行综述,并详细阐述其研究内容和应用现状,最后分析质构仪应用于果蔬质构检测中可能出现的问题,并对果蔬品质检测的研究方法做出展望。
Texture is an important indicator to measure the quality of fruits and vegetables. The quality of fruits and vegetables in post-harvest processing,transportation,storage and sales are inevitably affected by adverse factors. Texture analyzer can objectively and accurately reflect the texture characteristics of fruits and vegetables,which provide a quick and convenient way for the quality evaluation of fruits and vegetables. The paper briefly described the structure and working principle of texture analyzer,summarizes the texture profile analysis and puncture patterns commonly used in the detection of fruit and vegetable textures,and elaborates the content of research and application status. Finally,the possible problems were analyzed in the application of texture analyzer to the detection of fruit and vegetable texture,and the research methods were prospected for detecting fruit and vegetables quality.
Texture is an important indicator to measure the quality of fruits and vegetables. The quality of fruits and vegetables in post-harvest processing,transportation,storage and sales are inevitably affected by adverse factors. Texture analyzer can objectively and accurately reflect the texture characteristics of fruits and vegetables,which provide a quick and convenient way for the quality evaluation of fruits and vegetables. The paper briefly described the structure and working principle of texture analyzer,summarizes the texture profile analysis and puncture patterns commonly used in the detection of fruit and vegetable textures,and elaborates the content of research and application status. Finally,the possible problems were analyzed in the application of texture analyzer to the detection of fruit and vegetable texture,and the research methods were prospected for detecting fruit and vegetables quality.
引文
[1]刘亚平,李红波.物性分析仪及TPA在果蔬质构测试中的应用综述[J].山西农业大学学报(自然科学版),2010,30(2):188-192
[2]贺丽霞,王敏,黄忠民.质构仪在我国食品品质评价中的应用综述[J].食品工业科技,2011(9):446-449
[3]Kilcast D,Fillion L.Understanding consumer requirements for fruit and vegetable texture.[J].Nutrition&Food Science,2001,31(5):221-225
[4]Rizzolo A,Vanoli M,Bianchi G,et al.Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of‘Braeburn’Apples[J].Journal of Horticultural Research,2014,22(1):113-121
[5]Valente M,Ribeyre F,Self G,et al.INSTRUMENTAL AND SEN-SORY CHARACTERIZATION OF MANGO FRUIT TEXTURE[J].Journal of Food Quality,2011,34(6):413-424
[6]张平,李志文,王莉,等.基于穿刺测试的沙窝萝卜质构特性分析[J].食品研究与开发,2012,33(10):196-199
[7]Rolle L,Siret R,Segade S R,et al.Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality:AReview[J].American Journal of Enology&Viticulture,2012,63(1):11-28
[8]林芳栋,蒋珍菊,廖珊,等.质构仪及其在食品品质评价中的应用综述[J].生命科学仪器,2009,7(5):61-63
[9]胡亚云.质构仪在食品研究中的应用现状[J].食品研究与开发,2013(11):101-104
[10]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011(3):22-25
[11]朱丹实,李慧,曹雪慧,等.质构仪器分析在生鲜食品品质评价中的研究进展[J].食品科学,2014,35(7):264-269
[12]闫圆圆.食品研究中质构仪的运用分析[J].食品安全导刊,2016(6):56-57
[13]贾艳茹,魏建梅,高海生.质构仪在果实品质测定方面的研究与应用[J].食品科学,2011(s1):184-186
[14]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3):166-170
[15]曹雪慧,张方方,李雨露,等.冷冻处理对草莓质构、水分分布及果胶含量的影响[J].食品工业科技,2016,37(5):320-323
[16]姜松,陈巧林.水蜜桃在贮藏期间的质地变化规律的研究[J].食品研究与开发,2006,27(5):4-5
[17]宋肖琴.采后枇杷果实质地变化的质构研究[D].杭州:浙江大学,2010
[18]徐志斌,励建荣,陈青.杨梅果实采摘后品质变化规律的TPA表征[J].食品研究与开发,2009,30(2):114-117
[19]何全光,黄梅华,张娥珍,等.芒果TPA质构测定优化及不同成熟度芒果质构特性分析[J].食品工业科技,2016,37(18):122-126
[20]李永红,常瑞丰,张立莎,等.物性分析仪TPA测定鲜食桃质构条件的优化[J].河北农业科学,2016,20(3):95-100
[21]胡亚云,傅虹飞,寇莉萍.模拟超市销售期间圣女果质构特性变化的研究[J].食品工业科技,2012,33(4):383-386
[22]刘萌,张振富,王美兰,等.不同包装方式对蓝莓物流及货架期质构品质的影响[J].食品工业科技,2013,34(23):323-327
[23]吴旻丹,陈瑜,金邦荃.储藏期猕猴桃质构变化的研究及人工咀嚼的建立[J].食品工业科技,2010(12):146-148
[24]李冉冉,阮征,李汴生.不同食品的质构测定方法[C].广州:“食品工业新技术与新进展”学术研讨会暨2014年广东省食品学会年会,2014
[25]Guinéa R P F.Effect of drying treatments on texture and color of vegetables(pumpkin and green pepper)[J].Food&Bioproducts Processing,2012,90(1):58-63
[26]Chiavaro E,Barbanti D,Vittadini E,et al.The effect of different cooking methods on the instrumental quality of potatoes(cv.Agata)[J].Journal of Food Engineering,2006,77(1):169-178
[27]姜松,何莹,赵杰文.水果黄瓜在贮藏过程中力学品质变化的研究[J].食品科学,2007,28(2):322-326
[28]张谦益,吴洪华,王香林,等.穿刺试验测试梨果肉质地的研究[J].农产品加工(学刊),2006(4):22-24
[29]杨静,祝彪,何勇,等.西瓜果实力学特性与品质分析[J].浙江农业学报,2017,29(9):1581-1588
[30]Brookfield P L,Nicoll S,Gunson F A,et al.Sensory evaluation by small postharvest teams and the relationship with instrumental measurements of apple texture[J].Postharvest Biology&Technology,2011,59(2):179-186
[31]冯慧敏,郭玉明,武新慧.基于穿刺试验苹果力学性质的研究[J].农机化研究,2016(1):188-191
[32]孙锐,孙蕾,马金辉,等.各品种不同成熟度无花果质构特性分析[J].食品与机械,2017,33(2):22-25
[33]梁静,孙锐,孙蕾,等.不同品种果桑穿刺试验质构特性分析[J].山东林业科技,2017,47(5):26-30
[34]赵登超,贾明,唐贵敏,等.质构穿刺检测石榴籽粒质地品质[J].热带作物学报,2016,37(7):1419-1423
[35]Jaiswal A K,Gupta S,Abughannam N.Kinetic evaluation of colour,texture,polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment[J].Food Chemistry,2012,131(1):63-72
[36]张谦益,吴洪华.梨果实蠕变基本流变特性研究[J].现代食品科技,2006,22(4):46-48
[37]郭文斌.马铃薯压缩、应力松弛特性与淀粉含量相关性的研究[D].呼和浩特:内蒙古农业大学,2009
[38]王海鸥,胡志超,谢焕雄,等.猕猴桃压缩-应力松弛的试验[J].农机化研究,2006(5):144-146
[39]王海鸥,陈守江,扶庆权,等.苹果加载-卸载的试验研究[J].南京晓庄学院学报,2015(6):37-40
[2]贺丽霞,王敏,黄忠民.质构仪在我国食品品质评价中的应用综述[J].食品工业科技,2011(9):446-449
[3]Kilcast D,Fillion L.Understanding consumer requirements for fruit and vegetable texture.[J].Nutrition&Food Science,2001,31(5):221-225
[4]Rizzolo A,Vanoli M,Bianchi G,et al.Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of‘Braeburn’Apples[J].Journal of Horticultural Research,2014,22(1):113-121
[5]Valente M,Ribeyre F,Self G,et al.INSTRUMENTAL AND SEN-SORY CHARACTERIZATION OF MANGO FRUIT TEXTURE[J].Journal of Food Quality,2011,34(6):413-424
[6]张平,李志文,王莉,等.基于穿刺测试的沙窝萝卜质构特性分析[J].食品研究与开发,2012,33(10):196-199
[7]Rolle L,Siret R,Segade S R,et al.Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality:AReview[J].American Journal of Enology&Viticulture,2012,63(1):11-28
[8]林芳栋,蒋珍菊,廖珊,等.质构仪及其在食品品质评价中的应用综述[J].生命科学仪器,2009,7(5):61-63
[9]胡亚云.质构仪在食品研究中的应用现状[J].食品研究与开发,2013(11):101-104
[10]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011(3):22-25
[11]朱丹实,李慧,曹雪慧,等.质构仪器分析在生鲜食品品质评价中的研究进展[J].食品科学,2014,35(7):264-269
[12]闫圆圆.食品研究中质构仪的运用分析[J].食品安全导刊,2016(6):56-57
[13]贾艳茹,魏建梅,高海生.质构仪在果实品质测定方面的研究与应用[J].食品科学,2011(s1):184-186
[14]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3):166-170
[15]曹雪慧,张方方,李雨露,等.冷冻处理对草莓质构、水分分布及果胶含量的影响[J].食品工业科技,2016,37(5):320-323
[16]姜松,陈巧林.水蜜桃在贮藏期间的质地变化规律的研究[J].食品研究与开发,2006,27(5):4-5
[17]宋肖琴.采后枇杷果实质地变化的质构研究[D].杭州:浙江大学,2010
[18]徐志斌,励建荣,陈青.杨梅果实采摘后品质变化规律的TPA表征[J].食品研究与开发,2009,30(2):114-117
[19]何全光,黄梅华,张娥珍,等.芒果TPA质构测定优化及不同成熟度芒果质构特性分析[J].食品工业科技,2016,37(18):122-126
[20]李永红,常瑞丰,张立莎,等.物性分析仪TPA测定鲜食桃质构条件的优化[J].河北农业科学,2016,20(3):95-100
[21]胡亚云,傅虹飞,寇莉萍.模拟超市销售期间圣女果质构特性变化的研究[J].食品工业科技,2012,33(4):383-386
[22]刘萌,张振富,王美兰,等.不同包装方式对蓝莓物流及货架期质构品质的影响[J].食品工业科技,2013,34(23):323-327
[23]吴旻丹,陈瑜,金邦荃.储藏期猕猴桃质构变化的研究及人工咀嚼的建立[J].食品工业科技,2010(12):146-148
[24]李冉冉,阮征,李汴生.不同食品的质构测定方法[C].广州:“食品工业新技术与新进展”学术研讨会暨2014年广东省食品学会年会,2014
[25]Guinéa R P F.Effect of drying treatments on texture and color of vegetables(pumpkin and green pepper)[J].Food&Bioproducts Processing,2012,90(1):58-63
[26]Chiavaro E,Barbanti D,Vittadini E,et al.The effect of different cooking methods on the instrumental quality of potatoes(cv.Agata)[J].Journal of Food Engineering,2006,77(1):169-178
[27]姜松,何莹,赵杰文.水果黄瓜在贮藏过程中力学品质变化的研究[J].食品科学,2007,28(2):322-326
[28]张谦益,吴洪华,王香林,等.穿刺试验测试梨果肉质地的研究[J].农产品加工(学刊),2006(4):22-24
[29]杨静,祝彪,何勇,等.西瓜果实力学特性与品质分析[J].浙江农业学报,2017,29(9):1581-1588
[30]Brookfield P L,Nicoll S,Gunson F A,et al.Sensory evaluation by small postharvest teams and the relationship with instrumental measurements of apple texture[J].Postharvest Biology&Technology,2011,59(2):179-186
[31]冯慧敏,郭玉明,武新慧.基于穿刺试验苹果力学性质的研究[J].农机化研究,2016(1):188-191
[32]孙锐,孙蕾,马金辉,等.各品种不同成熟度无花果质构特性分析[J].食品与机械,2017,33(2):22-25
[33]梁静,孙锐,孙蕾,等.不同品种果桑穿刺试验质构特性分析[J].山东林业科技,2017,47(5):26-30
[34]赵登超,贾明,唐贵敏,等.质构穿刺检测石榴籽粒质地品质[J].热带作物学报,2016,37(7):1419-1423
[35]Jaiswal A K,Gupta S,Abughannam N.Kinetic evaluation of colour,texture,polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment[J].Food Chemistry,2012,131(1):63-72
[36]张谦益,吴洪华.梨果实蠕变基本流变特性研究[J].现代食品科技,2006,22(4):46-48
[37]郭文斌.马铃薯压缩、应力松弛特性与淀粉含量相关性的研究[D].呼和浩特:内蒙古农业大学,2009
[38]王海鸥,胡志超,谢焕雄,等.猕猴桃压缩-应力松弛的试验[J].农机化研究,2006(5):144-146
[39]王海鸥,陈守江,扶庆权,等.苹果加载-卸载的试验研究[J].南京晓庄学院学报,2015(6):37-40