Porównanie wyników instrumentalnej i sensorycznej analizy tekstury wybranych gatunków serów
Ładowanie...
Pliki
Data
2011
Autorzy
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie
Abstrakt
For comparison of results of sensory and instrumental analysis, six kinds of fatty
cheeses, of different hardness were subjected. Instrumental tests were carried out by the device
in which viscoelastic materials were subjected to dynamic sinusoidal deformations (imitating the
chewing process), letting for receiving stress as the relation of the time or the deformation.
Statistical analysis of outcomes of the sensory assessment and results of the instrumental
assessment showed a strong correlation between these results in case of measurements of the
hardness (r = 0.84), springinesses (r = 0.75), guminess (r = 0.80) and chewiness (r = 0.84). The
comparison between results of the sensory evaluation and instrumental assessment with use of
the analysis of main components showed the strong positive correlation between hardness,
springness and gumminess, and chewability, weaker positive correlation related to results of
adhesiveness and cohesiveness.
Opis
Słowa kluczowe
metoda instrumentalna, ocena sensoryczna, reologia, tekstura, instrumental method, rheology, sensory asessement, texture
Cytowanie
Balejko J.A., Balejko E., (2011). Porównanie wyników instrumentalnej i sensorycznej analizy tekstury wybranych gatunków serów. Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Zootech. 290 (20), 5–16. https://hdl.handle.net/20.500.12539/956