食品物性学多维标准尺度外文文档格式.docx
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食品物性学多维标准尺度外文文档格式.docx
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DepartmentofFoodScienceandHumanNutrition
WashingtonStateUniversity
Pullman,WA99164-6376
AcceptedforPublicationApril3,2008
ABSTRACT
Theuseofstandardterminology,standardreferencefoodsandstandardevaluationproceduresinthestandardscalesfortextureprofilemethodsmakesthemeffectiveobjectivetoolsforassessingpanelistsindescriptiveanalysis.However,theiruseisoftenlimitedbecauseofalackofavailabilityofstandardreferencefoodsandthedriftofscalesovertime.Theobjectiveofthisstudywastoevaluatethestandardtexturescalesfortheclassificationofthetexturalcharacteristicsofstandardreferencefoodsthroughtheuseofmultidimensionalscaling(MDS).Thetextureperceptionsoffoodsby11panelistswereevaluatedusingthestandardtexturescales.Eachscalewasanchoredbyaseriesofstandardreferencefoodsthatwerepurportedtoillustratetheintensitiesofthetextureattributeunderstudy.MDSwashighlyinstructiveinquantitativelyassessingthetexturaldifferencesperceptionsofnaivepanelists(r>
0.89).TheselectedfoodswereratedsimilarlyusingMDSandstandardtexturescales.
PRACTICALAPPLICATIONS
Multidimensionalscaling(MDS)isanefficienttoolfortheanalysisofsensoryperceptiondata.UsingMDS,itispossibletocorroboratestandardfoodtexturescalespublishedmanyyearsagoandassayfoodtexturemoreaccurately.Cautionisnecessarywhenassumingthatstandardscalesdevelopedinthepastareasusefultodayaswhentheyweredeveloped.Theitemdrifttheoryhypothesizesthatquestionsbecomelessreflectiveofaconceptovertimefornaturalreasons.ThepurposeofthisstudywastouseMDStoreproducetheoriginaldimensionsandoriginalorderofstandardstimuliusedtoanalyzeexistingfoodtexturalscalesforhardness,chewiness,gumminess,viscosity,adhesivenessandfracturability.
INTRODUCTION
Szczesniaketal.(1963)developedaseriesofstandardfoodtexturescalesforthemechanicalpropertiesoftextureusingcommonfoodstorepresentselectedtextureswithintheentirerangeofcharacteristictextureintensitiesencounteredinfoods(Table1).UsingthestandardtexturescalesdevelopedbyBrandtetal.(1963),Szczesniaketal.(1963)developedthedescriptiveanalysistechniqueforfoodtexturedesignatedastheGeneralFoodsTextureProfile.TheGeneralFoodsTextureProfiletechniqueusesterminologytodescribebasiccategoriesorclassificationsoffoodtexturecharacteristicsdevelopedbySzczesniak(1963),fortrainingtextureprofilepanelists.Theprimarycharacteristicsofthefoodtextureprofiletechniquearestandardization,reproducibilityandcorrelationoftextureattributeswithinstrumentaldeterminationsoffoodtexture(CivilleandLiska1975).TheGeneralFoodsTextureProfilerepresentsexperimentaldesignofanorganizedandstructuredstudyoffoodtexture,specificallyto“studythesensoryanalysisofthetexturecomplexofafoodintermsofitsmechanical,geometrical,fatandmoisturecharacteristics,thedegreeofeachpresent,andtheorderinwhichtheyappearfromfirstbitethroughcompletemastication”(GeneralFoodsCorp.1967).
Evaluationofthemechanicalcharacteristicsoffoodtextureisbothqualitativeandquantitativeandmaybeassessedbythestandardtexturescales.Standardtexturescalesusecategoryscalingtodesignatedifferencesintexturalattributes.Intextureanalysis,thecategoryscaleisusedtorepresenttheintensityoftheattribute,withthenumberofcategoriesvaryingwiththetextureattributescaled.Foreachtextureattributescale,thefullrangeofthetexturalattributeisdemonstratedusingstandardreferencefoodsthatpossesthetextureattributeasamajorproperty.ThestandardtexturescalesdevelopedbySzczesniaketal.(1963)arepracticaltoolstodemonstratetheprincipalrangeoftextureforeachspecifictextureattribute.SzczesniakscalesareevolvingandweremodifiedthroughouttheyearsbyanumberofresearchersincludingGeneralFoodsCorp.(1967),CivilleandLiska(1975),Szczesniak(1975)andMunoz(1986).However,theinitialpublicationbySzczesniak(1963)isconsideredahighlystandardizedreferencesystemforfoodtexture.
Szczesniak(1963)concludedthattextureisadiscerniblesensorycharacteristicoffoodsandthatinsomefoods,suchasmeat,potatochips,cornflakesandcelery,texturemaybemoreimportantthanflavor.Theabilityofsensorypaneliststodistinguishandarticulatemechanicaltexturecharacteristicssuchashardness,viscosity,adhesiveness,fracturability,gumminessandchewinessoffoodsvariesamongindividuals.Thecomplexityofthehumanmasticatoryapparatus,culturaldiversity,healthstatus,age,sexandfoodpreferencesinfluencestextureperceptionoffoodsamongindividuals.Theuseofmultidimensionalscaling(MDS)canelucidatedifferencesamongpanelistsbyrevealinghowtheycognitivelygroupasetofstimuliaccordingtosomesetofattributes.TheMDSanalysisarrangesthestimuliinageometricspaceaccordingtostimulisimilaritiesasjudgedbythepanelists.Stimulithatarelocatedclosetogetherareconsideredsimilarwhilestimulithatarefarapartareconsidereddifferentbasedonthedimension(s)ofinterest.MDScanthusrevealhowthepanelistsorderthestimulionvariousattributessuchashardness,viscosity,adhesiveness,fracturability,gumminessandchewiness.
MDSisamathematicaltechniquethatdescribesproximitiesamongobjectsonaspatialrepresentationormap(Schiffmanetal.1981).TheMDSmethodassumesthatsubjectiveestimatesofsimilarityordissimilarityrepresentindividualestimatesofspatialcomparisonsbetweentwostimuliinaselectedgeometricalspaceofrelativelysmalldimensions(Moskowitz1977).Foodsassessedassimilarareclosertogetheronthespatialrepresentation(map)thanfoodsassessedasdissimilar.TheMDSspatialconfigurationmayprovideinsightsintoimportanttexturaldimensionsoffoodsthatmayexist.MDSmayalsominimizeexperimenterinfluenceandprovidefewerconstraintstosensorypaneliststhanpanelists’datafromattributeratingscales(Schiffmanetal.1981).
MDSpreviouslyhasbeenusedinvisual,auditory,tasteandolfactoryresearchoffoods(Schiffman1976;
Moskowitz1976a,b;
Drewnowski1984;
Hellemannetal.1987;
LawlessandGlatter1990;
BertinoandLawless1993;
Lawlessetal.1995;
Zraicketal.2000).However,littleresearchispublishedusingMDStointerpretassessmentoffoodtexture.
Magnitudeestimationandcategoryscalingarefrequentlycomparedwiththedeterminationofsensoryintensityforavarietyofstimuli.Controversyintheliteratureexistsregardingtherelationshipbetweenbothscalingtechniques.Somestudiessuggestthatmagnitudeestimationmayprovideamoreaccuratedepictionofthetrueunderlyingpsychophysicalfunctionthancategoryscaling(McDanielandSawyer1981;
Moskowitz1982;
Cardelloetal.1982a).However,Birnbaum(1982)andVickers(1983)reportnoparticularadvantageformagnitudeestimationorcategoryscalingtechniques.Categoryscalingwasselectedovermagnitudeestimationinthepresentstudytoavoidconfusionamongpanelistsresultingfromthelargenumberoffoodspresented.
ThegoaloftheresearchwastodetermineifthestandardreferencefoodsstillrepresenttheattributeintensitiesassignedtotheminthepublishedliteraturedevelopedbySzczesniaketal.(1963).
MATERIALSANDMETHODS
PanelistswererecruitedfromWashingtonStateUniversitystaff,studentsandmembersofthecommunity,andscreenedforallergies,dentalconditionsandinterestinparticipatinginthestudy.Minimalinformationaboutthestudywasprovidedtothepaneliststoreducepotentialbias.Elevenpanelists,fivemalesandsixfemales,betweentheagesof23and54yearsparticipatedinthestudy.Panelistswereawardedasmallcompensationforparticipationintheexperiment.Noneofthepanelistsexpressedpreviousexperienceswithtextureevaluationoffoodsandareconsiderednaivepanelists.
Experimentalfoodswereselectedtorepresentthecompletestandardtexturescalesforhardness,chewiness,gumminess,viscosity,adhesivenessandfracturability(Szczesniaketal.1963).Becauseofunavailabilityofsomefoods,substitutionswereselectedasdescribedinCardelloetal.(1982a,b).Fooditems,source,sizeandservingtemperaturesarepresentedinTable1.
Initially,two4-hsessionswereconducted.Atthebeginningofeachsession,panelistswererequiredtosignawrittenconsentformtoparticipateinthestudy.Panelistswerealsogivenademographicquestionnaire,oralandwritteninstructions.Thewritteninstructionsincludedbothanoperationaldefinitionofthetexturalattributebeingjudged(Table2)aswellasinstructionsontheuseofsimilarityjudgmentsscales.Asexplainedinthesensorytextureprofilingmanual(GeneralFoodsCorp.1967),thefirst30minofeachsessionweredevotedtofamiliarizingthepanelistswiththescalesandthetechniqueusedforassessingtextureofexperimentalfoods.Followingthesetrainingsessions,threestandardtexturescaleswereanalyzedovertwosessionsheldontwoseparatedays.Thestandardscalesforhardness,viscosityandadhesivenesswereevaluatedinsessionone.Thefracturability,gumminessandchewinessstandardscaleswereevaluatedinsessiontwo.Thereweren*(n-1)/2possiblepairsoffoodstocompareforasetofnfoodsineachscale.Representativefoodpairswerepresentedtopanelistsinaroomfittedwithindividualtables.
Twostandardfoodswerepresentedaspairedcomparisonsalongwithaballotaskingeachpanelisttoquantitatively
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