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研究生:林冠宇
研究生(外文):Lin, Guan-Yui
論文名稱:麻竹筍與蘿蔔質地之官能品評與物理化學及儀器分析相關性之探討
論文名稱(外文):Studies on the Relationship between Sensory Evaluation with Physicochemical and Instrumental Analyses for the Texture of Bamboo Shoot and Radish
指導教授:區少梅區少梅引用關係
指導教授(外文):Andi Shau-mei Ou
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1998
畢業學年度:86
語文別:中文
論文頁數:101
中文關鍵詞:麻竹筍蘿蔔質地官能品評主成分分析
外文關鍵詞:Bamboo ShootRadishTextureSensoryPCA
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本研究選擇麻竹筍與蘿蔔為試驗材料,分別以新鮮樣品進行水煮、殺
菁、冷凍或鹽漬等處理,以增加麻竹筍與蘿蔔的質地變化。將不同處理之
樣品以官能品評分析、儀器分析,並配合與質地有關的物理化學分析,合
併探討三種測定方法之相關性,期能找到適合麻竹筍與蘿蔔質地的測定方
法。所得結果如下:1. 感官質地描述之主成分分析 (Principal
Component Analysis, PCA) 分析方面,麻竹筍10個質地描述特性之
主成分分析,第一及第二主 成分共可解釋質地變異的80%。並可區分
出三種質地描述特性,包括 (1) 含硬度、脆度及粗糙感之硬脆特性
; (2) 含嫩度、多汁感及水水 的之水分特性;(3) 含纖維感、殘渣
感、韌度之纖維特性等。蘿蔔11 個描述特性之主成分分析,第一及第
二主成分共可解釋樣品變異的95 %,可大致依咀嚼強度區分,包括
(1) 硬度、脆度、咬聲、咀嚼感、 韌度、殘渣感。(2)水水的、易壓
碎、多汁感及滑滑的等。2. 品評與儀器分析檢測樣品變異之能力方面,
定量描述分析 (Quantitative Descriptive Analysis, QDA) 及以P3
與HDPVB兩探針所 得之儀器分析數據的PCA中,前二主成分對麻竹筍及
蘿蔔樣品變異 之解釋能力分別為80%與95%、75%與83%及82%與88%。此
顯示 對不同材料而言,品評QDA方法皆有相似或較高的解釋能力,即
較 儀器分析能察覺樣品間的差異。3. 就麻竹筍及蘿蔔質地描述特性
與TPA (Instrumental Texture Profile Analysis) 參數之關係方面
,各TPA參數分別與描述特性有很高的相 關性,可用於麻竹筍及蘿蔔
質地之測定,其中TPA參數之易碎度及 硬度與黏著度可分別代表麻竹
筍及蘿蔔質地之 (1) 硬度、脆度及粗糙 感, (2) 水水的及多汁感
。4. 本研究中,各項與質地有關的物理化學分析值與麻竹筍及蘿蔔之
質地描述特性多無顯著相關 (p>0.05),因此,以物理化學分析來代表
麻竹筍與蘿蔔的質地變化較不適用。
Using bamboo shoot and radish after cooking, blanching, freezing
or pickling treatments as the experimental materials, the
texture of each sample was analyzed by three different methods
such as sensory, instrumental and physicochemical analyses. The
correlations between sensory with instrumental and
physicochemical analyses were investigated in order to find the
proper methods to determine the texture of bamboo shoot and
radish. The results were as follows:1. From the results of the
principal component analysis (PCA) for sensory textural
evaluation, the first two components of sensory descriptive
analysis data using 10 descriptors for the bamboo shoot samples
could explain their variation up to 80%. Sensory attributes
could be distinguished into three main groups qualitatively by
their coordinates on the two components. The juiciness,
wateriness and tenderness were in the first group; the second
one composed of the firmness, crunchiness and roughness and the
last one had the fibrousness, retainers and toughness. For
radish samples, the first two components of sensory descriptive
analysis data using 11 descriptors could explain their variation
up to 95%. Two main groups of sensory attributes were separated
by the first component in the intensity of chewing . The first
group composed of firmness, crunchiness, chewy sound, chewiness,
toughness, and retainers and the other group had the wateriness,
juiciness, and slipperiness.2. The variation of bamboo shoot
and radish samples which could be explained by the first two
components of instrumental data using P3 were 75% and 83% and
HDPVB probe were 82% and 88%, respectively. Therefore, by
comparison, the sensory data could explain the variation of the
two kinds of samples better.3. The relationship between sensory
textural descriptive characters and the parameters of
instrumental texture profile analysis (TPA) showed that the
sensory textural descriptive characters had high correlation
with TPA parameters, so that the TPA parameters could be used to
determine the sensory texture of the two kinds of samples. Among
them, the hardness and adhesiveness of instrumental parameters
could be used to determine the sensory textural attributes
firmness with crunchiness and wateriness with juiciness,
respectively, of the two kinds of samples.4. From the results
of physicochemical analysis, most of them had none significant
correlation with sensory attributes. Therefore the texture
changes could not be predict by physicochemical analysis based
on our studies.
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