新しいパラメーター「シャープネス指標」によるカキの肉質評価
新しいパラメーター「シャープネス指標」によるカキの肉質評価
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使用新参数“锐度指数”评估牡蛎肉质
DOI：
10.2503/jjshs.74.150
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发表时间：
2005
影响因子：
--
通讯作者：
良一 山本
中科院分区：
文献类型：
--
作者：
直樹 桜井;岩谷 真一郎;章二 寺崎;良一 山本
柿子（Diospyros kaki Thunb）的质地。在相对湿度（RH）为40、60和100%的条件下，通过声学脆度测量（AMC）、激光多普勒振动仪（LDV）和人体感官测试来评估“富余”。将尖端为圆锥形、近端附着压电薄膜的AMC探针插入中果皮组织，记录下高达10khz的声波振动。通过快速傅立叶变换将信号变换成频谱。通过对AMC数据频谱上的信号强度求和，计算出柿子的纹理参数“锐度指数”；高频强度被增强以补偿人类有限的听力能力。在100% RH条件下，果实的“锐度指数”与平滑度、硬度和脆度三个感官变量显著相关。采用偏最小二乘（PLS）方法对AMC光谱数据进行感觉变量模拟，在60和100% RH条件下，光谱数据可以与3个感觉变量相关联，而在40% RH条件下则不能。此外，在60%和100% RH处理下，对柿子果实硬度无损检测方法LDV光谱数据的PLS分析也与三个感官变量显著相关。
The texture of persimmon (Diospyros kaki Thunb. ‘Fuyu’), stored under 40, 60, and 100% relative humidity (RH), was evaluated by an acoustic measurement of crispness (AMC), a laser Doppler vibrometer (LDV), and human sensory test. An AMC probe with conical tip to which a piezoelectric film attached to its proximal end is inserted into mesocarp tissue and the acoustic vibration up to 10 kHz recorded. The signal is transformed to a frequency spectrum by a fast Fourier transformation. Texture parameter, “Sharpness index”, of a persimmon fruit is calculated by summation of signal intensities over the spectrum of AMC data; the high frequency intensities are enhanced to compensate for the limited human hearing capacity. “Sharpness index” significantly correlated with three sensory variables, smoothness, hardness, and crispness, for fruits kept at 100% RH condition. When partial least square (PLS) method was applied to AMC spectrum data to simulate the sensory variables, the spectrum data could relate to the three sensory variables under 60 and 100% RH, but not under 40% RH. Furthermore, PLS analysis of LDV spectrum data of a non-destructive method that evaluates hardness of persimmon fruit also correlated significantly to the three sensory variables in the 60 and 100% RH treatment.