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感官分析目前在国内研究不多，外文资料很多，特献上 感官分析手册及GB [ Last edited by 幻影无痕 on 2007-7-20 at 07:53 ] |
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味精的主要成分是谷氨酸钠，使脑组织氧化代谢的氨基酸之一，对改进和维持丘脑的机能十分重要。一般情况下，每人每天食用味精不宜超过6克。否则，可能会产生头疼、恶心、发热等症状。过量食用味精也可能导致高血糖，老年人及患有高血压、肾炎、水肿的病人应慎用。 1.碱性食品：与海带、鱿鱼等容易发生化学反应，产生一种具有不良气味的谷氨酸二钠，失去调味作用。 2.酸味菜系：味精遇酸性物质不易溶解，酸性越大，溶解度越低，加入味精不起作用。 3.加工馅料：做馅料时放入味精，不论是蒸或煮，持续的高温会使味精变性，失去调味的作用。 4.鱼虾鲜蔬：特别新鲜的蔬菜、蘑菇、鸡和产于河海中的鱼虾，本身具有一定的鲜味，加味精反而口味不佳。 5.产妇婴儿：味精中的谷氨酸钠通过乳汁或食物进入婴儿体内，会与婴儿血液中的锌发生特异性结合，生成不被肌体吸收利用的谷氨酸锌随尿液排出，将导致婴儿缺锌。 |
46楼2007-11-29 01:44:24
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www.foodnetbase.com最新出版的外文书目 Modern Food Microbiology (6th Edition) 现代食品微生物学 http://bbs.foodmate.net/viewthread.php?tid=9645&fromuid=10459 Essentials of Food Sanitation 食品消毒学 http://bbs.foodmate.net/viewthread.php?tid=5324&fromuid=10459 Foodborne Pathogens-Hazards Risk Analysis and Control 食品中的致病菌：危害、风险分析和控制 http://bbs.foodmate.net/viewthread.php?tid=9760&fromuid=10459 Microbiological Risk Assessment in Food Processing http://bbs.foodmate.net/viewthread.php?tid=9642&fromuid=10459 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 微生物自学教材－Microbiology Demystified http://bbs.foodmate.net/viewthread.php?tid=9741&fromuid=10459 Laboratory Exercises in Microbiology 图文并茂－微生物实验练习 http://bbs.foodmate.net/viewthread.php?tid=9720&fromuid=10459 |
2楼2007-01-14 00:35:34
3楼2007-01-24 15:25:39
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(R) The Flavour Profile Method (Arthur D. Little) This method was developed by Arthur. D. Little in the late 1940’s early 1950’s. It uses a panel of 4-6 trained panellists. Panellists are selected by screening for sensory acuity, interests, attitude and availability. A vocabulary is developed by exposure to a wide range of products from the product category to be assessed. The list is then reviewed and refined and reference standards and definitions applied to each term. The panellists examine the products and the results are reported to the panel leader. Through discussion in an open session lead by the panel leader, a consensus decision is reached for each sample. Aroma, flavour and amplitude, which is the balance or blending of the flavour, is assessed in this way. The scales used with this technique involve the use of numbers and symbols and therefore cannot be analysed statistically. This method is therefore a qualitative descriptive test. The main disadvantage with this type of test is that a dominant panel member or the panel leader could easily influence the panels decision. (R) Profile Attribute Analysis The Flavour Profile method was renamed the Profile Attribute Analysis with the introduction of numerical scales. Mean scores could then be calculated and the data statistically analysed. However consensus methods are still employed by some people. Again, this runs the risk of a result being skewed by a dominant personality in the group. (R) The Texture Profile Method This method was developed at General Foods in the 1960’s. It was based on the principles of the Flavour Profile method to assess the textural characteristics of a product. Textural characteristics are categorised into three groups, mechanical, geometrical and ‘other’ characteristics. 1. Mechanical: relating to the reaction of food to stress eg. hardness, chewiness and adhesiveness 2. Geometrical characteristics: relating to the size, shape and orientation of the particles within the food eg. grainy, fibrous and aerated 3. Other characteristics: relating to the perception of the moisture and fat contents of the food The order in which the characteristics are assessed is also very important. The order of assessment is first bite, “chewing” or masticatory second phase and residual or third phase. Panellists are selected on their ability to discriminate between textural differences in the product area to be trained. Six to ten panellists are suggested. Standardised terminology and rating scales are used for the assessments and each scale point is anchored with a specific food. Initially the technique used an expanded version of the Flavour Profile scale, however more recently category and line scales have been used. Panellists each make their own individual judgement and then depending on the type of scale used, a consensus decision is reached or statistical analysis is performed on the data. (R) Quantitative Descriptive Analysis (QDA ) This method of descriptive analysis was developed in the 1970’s. Ten to twelve panellists are selected by screening for ability to discriminate between products, their ability to verbalise their perceptions and to work as a group. The first step is to expose the panellists to a wide range of products from the product category to be assessed. Each panellist individually lists as many descriptive words possible that describe differences between the products. Hedonic terms such as nice, good, bad, etc are not allowed. Through a group discussion, the list of descriptive words is narrowed down to remove duplications and redundant terms until a standardised vocabulary is reached. This standardised vocabulary then needs to be defined with verbal definitions or reference standards and anchor points for the scale agreed upon. The panel also decides the order in which the terms are to be assessed. During this process the panel leader only acts to facilitate the discussion and provide references but does not influence or lead the panel. Trial evaluations are then carried out using the agreed vocabulary and refinements may be made until the panel is happy with the terms used. The panel leader evaluates the results from these trial sessions and once confident the results are reliable andrepeatable the actual assessment can take place. The assessment and trial sessions are completed in sensory booths following the basic principles of sensory evaluation. An unstructured 6-inch or 15cm line scale is used to measure the intensities of the agreed characteristics. Several replicates (3+) are required to validate the data. Data is then analysed using an analysis of variance. The results are often displayed visually on a spider web or star diagram. Other Methods Other methods which you may come across in literature but which will not be discussed in detail in this workshop are: Spectrum Method This is a descriptive analysis technique developed by Civille to cover any or all of appearance, aroma, flavour, texture or sound characteristics. Panellists use a standardised lexicon of terms to evaluate the products. This method requires extensive training of the panel to use standardised scales anchored with multiple reference points and panellists are trained to use the scale identically. Data is analysed in a similar way to QDA. Time Intensity This is used to track the changes in perception of a particular attribute of a product over time. For example you might rate the intensity of mint flavour perceived in chewing gum over a 3 minute period. This can be measured using pencil and paper or using one of the sensory software packages with time intensity facilities. Free Choice Profiling Unlike other descriptive testing techniques this method does not use an agreed vocabulary to assess the samples. Each panellist generates their own list of terms and scales, although they must use these consistently for all samples. The data from this type of assessment is then analysed using Generalised Procrustes analysis. The main advantage of this technique is the time saved on training a panel, however interpretation of individual attributes can be subjective as the terms are not defined as with other descriptive testing methods. |
4楼2007-02-01 13:10:09