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当前位置: 首页 > 文章 > 基于心理物理学的食品硬度参比样建立研究 食品科学 2015,36 (21) 41-45
Position: Home > Articles > Establishment of Food Hardness References Based on Psychophysical Law FOOD SCIENCE 2015,36 (21) 41-45

基于心理物理学的食品硬度参比样建立研究

作  者：
赵镭;解楠;汪厚银;支瑞聪;史波林
单  位：
中国标准化研究院食品与农业标准化研究所
关键词：
硬度;质地;参比样;感官分析;心理物理学
摘  要：
硬度是食品重要的质地特性,参比样是统一对感官特性及其强度认识和评价的基础。目前国际以及我国国家标准中质地特性参比样的建立主要基于西方饮食习惯,不少产品在国内难以获得且不为人们所熟悉,因此建立适合我国国情的食品质地特性参比样十分必要。本研究以构建食品硬度参比样为例,建立统计分析与质地剖面分析(texture profile analysis,TPA)相结合的参比样快速筛选方法,通过对样品硬度仪器测量值的聚类分析、主成分分析和方差分析,对符合参比样原则要求(如典型性、代表性、稳定性等)的样品进行筛选,同时选用10人定量描述分析小组,采用15 cm线性标度对筛选出的样品进行感官评价。最终从16类100多种硬度备选参比样中确定出9个硬度参比样,分别是白玉北豆腐、蜡笔小新果味果冻、金锣鱼肉火腿肠、恒慧鸡蛋干、北京一鸣马蹄罐头、惠宜香脆花生、中粮大杏仁、瑞士糖和北京二商单晶冰糖,其硬度的感官标度值分别为:1.0、2.4、4.3、5.6、7.4、9.8、10.8、12.2、14.0。硬度的感官标度值的自然对数与仪器测量值的自然对数之间存在线性关系:y=0.46x-2.424(R2=0.977),符合心理物理学定律。食品硬度参比样的建立不仅为我国食品硬度感官评价提供了一把统一的"尺子",也为其他感官特性参比样的建立提供了研究思路和技术方法。
译  名：
Establishment of Food Hardness References Based on Psychophysical Law
作  者：
ZHAO Lei;XIE Nan;WANG Houyin;ZHI Ruicong;SHI Bolin;Food and Agriculture Standardization Institute, China National Institute of Standardization;
关键词：
hardness;;texture;;reference sample;;sensory analysis;;psychophysical law
摘  要：
Hardness is one of the most important food texture attributes. Reference sample for sensory evaluation is the foundation for understanding the specific sensory attribute and evaluating its intensity. At present, the reference samples for food texture sensory evaluation in international standard and Chinese standard are mainly based on the Western diet. Most of them are difficult to obtain and also unfamiliar to Chinese. Therefore, it is necessary to establish Chinese reference samples for food texture to satisfy Chinese conditions. A rapid method for screening reference sample was developed in this paper through a case study of establishing hardness references. The method is based on statistical analysis of the sample hardness data from texture analyzer(TPA) testing. Cluster analysis, principal component analysis and analysis of variance were used to choose the samples which meet the general requirements for sensory attribute references, such as typical, representative and stable requirements. A descriptive analysis panel consisting of 10 assessors was selected to evaluate the sensory intensity of harness by using 15 cm linear scale. Totally 9 reference samples for food hardness intensity were finally selected out of 16 categories consisting of more than 100 food products including Baiyu tofu, Labixiaoxin jelly, Jinluo sausage, Henghui egg curd, Beijing Yiming canned chufa, Huiyi crisp peanut, almond produced by China Oil and Foodstuffs Corporation(COFCO), Sugus, and crystal sugar from Ershang Group with hardness intensity of 1.0, 2.4, 4.3, 5.6, 7.4, 9.8, 10.8, 12.2 and 14.0, respectively. Moreover, there existed a linear relationship between the natural logarithm of sensory intensity value and physical hardness data from TPA testing(y = 0.46x-2.424, R2 = 0.977), which was consistent with the psychophysical power law. The established hardness reference samples not only provide a unified "ruler" for sensory evaluation of food hardness in China, but also provide a guide to establish reference samples for other sensory attributes.

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