测试条件对莴苣组织TPA质地参数的影响

目的]研究测试条件对莴苣质地参数的影响,优化其TPA质地评价的测试参数。方法]采用TA-XT2i型物性仪的TPA模式对莴苣进行测试,研究了1、5、10 mm/s的压缩速度和10%~80%的压缩程度对莴苣TPA质地参数的影响。结果]当压缩量在32%左右时会发生莴苣试样的破裂,破损方式为与试样的径向呈60°。压缩程度对硬度、内聚性、弹性、回复性和咀嚼性5个TPA参数的影响都是极显著的,而压缩速度对硬度没有影响,对其他4个TPA参数有极显著影响。结论]选择1 mm/s的压缩速度和40%的压缩程度作为莴苣组织质地的测试条件,可避免高速度对组织带来的冲击载荷,并且能全面完整地反映莴苣组织的质地特征。

Influence of Test Conditions on Textural Parameters of Lettuce Tissues by TPA

Objective] The aim was to study the influence of test conditions on the texture parameters,and to optimize the test parameters for its texture evaluation by TPA.Method] The lettuce was tested with TPA model of TA-XT2i physical property apparatus.The influence of compression speed with 1,5 and 10 mm/s and that of compression degree from 10% to 80% on the TPA texture parameters of lettuce were investigated.Result] About 32% compression amount could cause the rupture of lettuce sample,and rupture mode had 60°with radial of sample.Compression degree had an extremely significant influence on 5 TPA texture parameters such as hardness,cohesion,flexibility and the characters of recovery and chewiness,while compression speed had no influence on hardness,but had extremely obvious influence on the other 4 TPA texture parameters.Conclusion] With 1 mm/s compression speed and 40% compression degree as the test condition for the texture of lettuce tissue,it could avoid the impact load of high speed on the tissue and completely reflect the tissue characters of lettuce tissue.