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投稿时间：2020-06-08
投稿时间：2020-06-08
中文摘要: 该研究对希森6号马铃薯预炸薯条在储藏过程中品质的稳定性、受欢迎程度以及营养品质变化进行研究。以质构剖面分析、色差分析、电子鼻气味测试以及感官评定中的三点检验法评价薯条在冻藏过程中品质的稳定性；以感官评定中的喜好度分析评价希森6号薯条与市售薯条的受欢迎程度；以干物质含量、还原糖含量、淀粉含量、蛋白质含量评价其营养品质。在-18℃冻藏条件下，预炸薯条在整个冻藏周期内硬度均维持在900 g左右；凝聚性、咀嚼性、回复性均先上升后下降，4周后趋稳；其中，咀嚼性从287上升至387后再下降至210，之后维持在200～250之间，回复性从0.12上升至0.25再下降至0.11，之后维持在0.1附近；弹性先维持在0.75左右，第2周～第4周有一个显著的下降过程，第4周以后维持在0.60附近；黏着性第1周～第6周有一个持续的下降过程，从-6.25下降至-31.04，第6周后维持在-30附近。薯条的L*值在第1周～第6周呈下降趋势，从78下降至63，第6周后基本趋于稳定，a*值和b*值则呈轻微波动变化，整体变化不显著。冻藏180 d后复炸的薯条与鲜炸薯条在0.2到0.001风险水平之间均未检测出存在显著性差异；与市售冷冻薯条相比在0.05风险水平感官差别存在，感官品质评价认为希森6号马铃薯预炸薯条样品优于市售冷冻薯条的人数占70.8%。希森6号预炸薯条干物质含量比市售薯条高36.9%，淀粉含量高32.8%，干物质中蛋白含量则与市售薯条相当。希森6号马铃薯在冻藏过程中品质基本稳定，受欢迎程度显著高于市售速冻薯条产品，且具有较好的营养品质。
Abstract:The quality stability，popularity and nutritional quality change of potato pre fries from Xisen 6 during storage were studied in this paper.Texture profile analysis，color difference analysis，electronic nose odor test and three-point test in sensory evaluation were used to evaluate the quality stability of fries during frozen storage；preference analysis was used to evaluate the popularity of Xisen 6 fries and commercial fries；dry matter content，reducing sugar content，starch content and protein content were used to evaluate their nutritional quality.Under the condition of-18℃ frozen storage，the hardness of pre fries remained at 900 g in the whole frozen storage；cohesion，mastication and resilience all increased first and then decreased，and then stabilized after 4 weeks；mastication increased from 287 to 387，then decreased to 210，then maintained between 200-250，resilience increased from 0.12 to 0.25，then decreased to 0.11，then maintained around 0.1；elasticity first maintained around 0.75，there was a significant decline process in 2-4 weeks，and then maintained around 0.60 after 4 weeks；there was a continuous decline in adhesiveness from the first to the sixth week，from-6.25 to-31.04，and it remained around-30 after the sixth week.The L*value of French fries decreased from 78 to 63 in 1-6 weeks.After 6 weeks，the L*value tended to be stable.The a*value and b*value fluctuated slightly，but the overall change was not significant.There was no significant difference between the risk level of 0.2 to 0.001 between the French fries and fresh French fries after 180 days of frozen storage；there was a sensory difference between the risk level of 0.05 and that of the frozen French fries sold in the market.The sensory quality evaluation showed that 70.8%of the samples of the pre fried French fries of Xisen 6 were better than that of the frozen French fries sold in the market.The dry matter content and starch content of Xisen 6 pre fries were 36.9%and 32.8%higher than those of commercial fries，and the protein content of dry matter was similar to that of commercial fries.Conclusion：the quality of potato Xisen 6 is stable in the process of frozen storage，and its popularity is significantly higher than that of frozen potato chips，and it has better nutritional quality.
keywords: rench fries frozen storage texture color difference electronic nose sensory evaluat nutritional quality
文章编号：202016001 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2016YFD0401303、2018YFD020081005）；山东省国际科技合作示范基地项目（2017JHZ001）；2017年山东省农业良种工程项目（2017LZGC001、2017LZN002）
| 作者 | 单位 |
| 唐小航，姜启兴，胡柏耿，孙莎莎，赵伟，刘晓丽 | 江南大学食品学院，江苏无锡214122；江苏省食品安全与质量控制协同创新中心，江苏无锡214122；乐陵希森马铃薯产业集团有限公司，山东乐陵253600；国家马铃薯工程技术研究中心，山东乐陵253600 |
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