市售草莓脯的品质差异分析

牛丽影; 陈建; 王锐; 何茸茸; 张钟元; 刘春菊; 肖亚冬; 聂梅梅; 李大婧

doi:10.13386/j.issn1002-0306.2023010093

市售草莓脯的品质差异分析

Analysis of Quality Property Variations in Commercial Candied Strawberries

摘要

摘要: 为了解目前市售草莓脯的品质特点，本文对15个品牌草莓脯产品的色泽、质构及糖酸含量等理化指标分别采用色差计、质构仪和高效液相色谱进行了测定，并采用强度标度法对感官特性进行了评分。结果显示：草莓脯的水分含量为12.49%~23.86%，色度值L^*值分布于23.25~34.39，a^*值5.17~19.83，b^*值5.78~17.04；质构参数中硬度、咀嚼性和粘力差异显著（P<0.05）。草莓脯中可溶性糖主要为果糖、葡萄糖，二者分别为总糖的30.17%~52.43%和28.49%~55.15%，蔗糖和麦芽糖含量略低，不同样品间差别较大，分别为总糖的0.00%~33.00%和0.00%~14.08%。有机酸以柠檬酸和苹果酸为主，分别为7.98~13.05 mg/g和4.48~8.17 mg/g。感官评分结果显示色泽、粘度与整体接受度变幅较大。对草莓脯及品质指标进行双向聚类发现样品聚为2类而品质指标聚为3组。类别I中的草莓脯因具有较高的a^*、b^*、弹性值与感官色泽、粘度、整体接受度评分而与类别II中的样品区分，说明草莓脯品质差异主要体现为色泽与粘度差异。另外，由指标聚类结果可知，柠檬酸、葡萄糖和果糖含量与咀嚼性相关；麦芽糖、蔗糖、水分含量与粘力相关。研究结果为草莓脯产品的质量评价与品质调控提供方向。

Abstract: The purpose of this study was to discover the quality properties of the commercially available candied strawberries. Fifteen samples with different brands were purchased, and the physicochemical parametes, such as color, texture, sugar and acid content were determined using colorimeter, texture analyzer and HPLC. In addition, sensory scores were evaluated using intensity scale method. The results showed that the moisture content of these preserved strawberries were between 12.49% and 23.86%, and the colorimetric values distribution ranges of L^*, a^* and b^* were 23.25~34.39, 5.17~19.83, and 5.78~17.04, respectively. For the texture characters, there were significant differences (P<0.05) in hardness, chewiness, and adhesive force between the samples. Fructose and glucose were the major soluble sugars in the samples, and they contributed 30.17%~52.43% and 28.49%~55.15% for the total sugars, respectively. While less content of sucrose and maltose were detected, which contributed 0.00%~33.00% and 0.00%~14.08% for the total sugars. Moreover, citric acid and malic acid were the main organic acids, and their contents were 7.98~13.05 mg/g and 4.48~8.17 mg/g, respectively. For the sensory scores, color, viscosity, and overall acceptance showed larger dispersions. Using double-way cluster analysis, the samples were separated as two clusters and the quality properties were clustered into three groups. The samples in cluster I obtained higher values of a^*, b^*, and springiness, as well as higher sensory scores of color, viscosity, and overall acceptance, which separated them with the samples in cluster II, illustrating that the quality difference of the candied strawberries were focused on the color and texture characters. In addition, the clustered results of the quality parameters showed that close relationships among citric acid, glucose and fructose content with chewiness. Similarly, maltose, sucrose and water content associated with the viscosity. These study results provided a direction for the quality discrimination and control of candied strawberries.