采用物性测试及感官评价监测果冻货架期变化

Evaluation of Jelly Shelf Life Change by Physical Property Testing Methods and Sensory evaluation

摘要

果冻在长期储存过程中，其质构和风味可能会发生显著变化，直接影响到其市场接受度和消费者满意度。本文采用物性测试仪对果冻在货架期内的质构变化进行了系统研究。通过加速实验的方式模拟果冻在长时间储存过程中的质构和风味变化，并结合消费者感官评价，探讨了果冻的硬度、弹性、析水率等物性指标与其感官接受度之间的关系。研究表明，随着存储时间的延长，果冻的质构与风味均出现了显著变化，硬度下降超过60%和析水率明显增加，这也导致了感官中的接受度的显著下降趋势。因为消费者感受到了明显变弱，汁水变多，风味变酸等现象与质构变化对应。

Abstract

The texture and flavor of jellies can undergo significant alterations during extended storage periods, directly impacting their market appeal and consumer satisfaction. This paper presented a systematic investigation into the changes in flavor and texture of jellies over their shelf-life, utilizing a physical property tester and sensory evaluation techniques. Through accelerated experiments designed to simulate the textural and flavor changes during prolonged storage, and combined with consumer sensory evaluation, the relationship between physical properties such as hardness, elasticity, and water exudation rate of jelly and its sensory acceptance was explored. The research demonstrated that as storage time increased, both the texture and flavor of jelly underwent significant alterations, with hardness decreasing by over 60% and water exudation rate markedly increasing. These changes corresponded to a notable decline in sensory acceptance, as consumers perceived a significantly softer texture, increased juiciness, and a more sour flavor, which aligned with the observed textural changes.

关键词

果冻 / 货架期 / 感官评价 / 物性测试

Key words

jelly / shelf life / sensory evaluation / physical property test

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