电穿孔胡萝卜感官评价试验

Q3 Agricultural and Biological Sciences

Research in Agricultural Engineering Pub Date : 2022-05-05 DOI:10.17221/84/2021-rae

P. Kouřím, L. Kouřimská, Izabela Kovaříková, J. Blahovec

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引用次数: 1

摘要

用新鲜胡萝卜根制备了两种样品。第一类代表未经处理的胡萝卜样本。第二类用脉冲电场处理。通过感觉剖面法评估胡萝卜根组织的9个特定感觉特性，以确定未处理和处理胡萝卜样品之间的差异。对于用手指评估的弹性和弹性，以及在口中评估的多汁性，两种样品之间存在显著差异。

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Sensory evaluation test of electroporated carrots

Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type was treated with a pulsed electric field. Nine specific sensory properties characterising the carrot root tissue were evaluated by means of a sensory profile method to determine the differences between the untreated and treated carrot samples. For the resilience and elasticity, which were evaluated by the fingers, and the juiciness, which was evaluated in the mouth, significant differences were found between the two types of samples.

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来源期刊

Research in Agricultural Engineering Engineering, agriculture-

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： Original scientific papers, short communications, information, and studies covering all areas of agricultural engineering, agricultural technology, processing of agricultural products, countryside buildings and related problems from ecology, energetics, economy, ergonomy and applied physics and chemistry. Papers are published in English.