蘆筍罐頭品質評價方法之研究

Abstract

本試驗目的在尋求任何可能影響到品質高低之食品組成分，及物理性質，然後用客觀的儀器或化學測定配合主觀的官能評價方法加以探討，並研究其間之相關關係，而謀求一可靠的品質等級劃分標準之簡易測定方法。 It is the purpose of this study to find a reliable objective method to determine the quality of asparagus. Objective data obtained from Hunter color and color difference meter reading, Shear-press reading, and ascorbic acid analysis were compared with organoleptic scores and found to be applicable as a guide for in plant quality control as well as for substitution of organoleptic determination of color, flavor, ad texture of these canned products.