| 食品质地感官评定法 |
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| 引用本文： | 沈月新,江东华,曾能武.食品质地感官评定法[J].上海水产大学学报,1993(Z1). |
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| 作者姓名： | 沈月新 江东华 曾能武 |
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| 作者单位： | 上海水产大学食品科学技术系 200090
(沈月新，江东华)，上海水产大学食品科学技术系 200090(曾能武) |
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| 摘 要： | 本研究参照国外质地侧描(texture profile)的方法,选用国内生产的食品。初步建立了一套适用于我国的、对食品质地的力学特性(硬度、脆性、咀嚼性、粘度、弹性、胶粘性)进行感官鉴定的评分标准,并对其中部分特性作了仪器测定。研究结果表明,感官评分与客观测定值之间有较好的相关关系。
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| 关 键 词： | 食品质地 力学参数 感官评定 客观测定 质地侧描法 |
METHOD FOR SENSORY EVALUATION OF FOOD TEXTURE |
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| Shen Yue-xin, Jiang Dong-hua,Zeng Neng-wu.METHOD FOR SENSORY EVALUATION OF FOOD TEXTURE[J].Journal of Shanghai Fisheries University,1993(Z1). |
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| Authors: | Shen Yue-xin Jiang Dong-hua Zeng Neng-wu |
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| Institution: | Shen Yue-xin, Jiang Dong-hua,Zeng Neng-wu Department of Food Science and Technology,SFU. 200090 |
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| Abstract: | On the basis of the texture profile developed by Szczensniak(1963), therating criteria for sensory analysis was preliminarily set up to quantitatively evaluatemechanical characteristics of foods produced in this country. The characteristics containhardness, brittleness, chewiness, viscosity, springiness and gumminess, and some of them were verified by the instrumental methods. The experimental results showed the closecorrelation between the sensory evaluation and objective measurements. |
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| Keywords: | food texture mechanical characteristics sensory evaluation objective measurement texture profile method |
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