食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
15期
34-37
,共4页
切达干酪%质地%成熟%质构分析
切達榦酪%質地%成熟%質構分析
절체간락%질지%성숙%질구분석
Cheddar Cheese%texture%ripening%texture profile analysis
选用自制的切达干酪作为试验样品，将干酪以每袋0.2 kg真空包装，并在2℃~4℃条件下保藏成熟1个月，期间分析了干酪的结构属性。仪器分析结果显示，硬度、黏着性、黏牙性在成熟期间变化显著。感官分析结果显示，随着干酪的成熟，最终手压硬度、第一口硬度增强，而第一口断裂度下降。同时，感官评定指标手压硬度Y1、手压回复率Y3、第一口硬度Y4、咀嚼胶黏性Y8、咀嚼滑腻感Y9与仪器测定参数呈极显著相关（P<0.01），仪器参数可以代替这五个感官评定参数。
選用自製的切達榦酪作為試驗樣品，將榦酪以每袋0.2 kg真空包裝，併在2℃~4℃條件下保藏成熟1箇月，期間分析瞭榦酪的結構屬性。儀器分析結果顯示，硬度、黏著性、黏牙性在成熟期間變化顯著。感官分析結果顯示，隨著榦酪的成熟，最終手壓硬度、第一口硬度增彊，而第一口斷裂度下降。同時，感官評定指標手壓硬度Y1、手壓迴複率Y3、第一口硬度Y4、咀嚼膠黏性Y8、咀嚼滑膩感Y9與儀器測定參數呈極顯著相關（P<0.01），儀器參數可以代替這五箇感官評定參數。
선용자제적절체간락작위시험양품，장간락이매대0.2 kg진공포장，병재2℃~4℃조건하보장성숙1개월，기간분석료간락적결구속성。의기분석결과현시，경도、점착성、점아성재성숙기간변화현저。감관분석결과현시，수착간락적성숙，최종수압경도、제일구경도증강，이제일구단렬도하강。동시，감관평정지표수압경도Y1、수압회복솔Y3、제일구경도Y4、저작효점성Y8、저작활니감Y9여의기측정삼수정겁현저상관（P<0.01），의기삼수가이대체저오개감관평정삼수。
Instrumental and sensorial methods of texture profile analysis (TPA)were used to describe textural properties of Cheddar cheese,Cheddar cheese produced by our research team were stored with ripening in Vacuum bags (0.2 kg each)at 2℃-4℃for 1 months,and textural changes of Cheddar cheese samples were determined during storage. Results of instrumental analysis showed that aging made cheese samples hardness , adhesiveness and gumminess change significantly. Results of sensory analysis showed ,that aging made cheese samples more hand firmness,Mouth-first bite Firmness and less Mouth-first bite fracture ability at the end of the ripening than other days. At the same time,correlations were significant at the 0.01 level between sensory attributes including the hand firmnessY1,hand rate of recovery Y3,first -bite firmness Y4,chew down adhesiveness Y8,chow down smoothness Y9 and instrumental parameters. As a result,Instrumental parameters can instead of the five sensory evaluation parameter.
