Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model

LI Yue; ZHAO Jiangli; ZHANG Xiaoying; WANG Yongxia; GUAN Junfeng

doi:10.13386/j.issn1002-0306.2022030088

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 210-217. > DOI: 10.13386/j.issn1002-0306.2022030088

LI Yue, ZHAO Jiangli, ZHANG Xiaoying, et al. Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model[J]. Science and Technology of Food Industry, 2022, 43(23): 210−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030088.

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Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model

LI Yue^{1, 2,},
ZHAO Jiangli²,
ZHANG Xiaoying^{1, 2},
WANG Yongxia^1, ,,
GUAN Junfeng^2, ,

1.
College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China
2.
Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China

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Received Date: March 07, 2022
Available Online: October 05, 2022

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Abstract

Abstract

In order to optimize the color protection technology of ‘Yali’ pear paste, a Z-score (Z value) comprehensive evaluation model was established based on browning degree, total phenolics, total flavonoids content, and sensory score analysis and then the Z value was employed to optimize the color protection parameters for “Yali” pear paste through single factor tests and response surface methodolog (RSM). The flavour and taste of “Yali” pear paste prepared under optimized conditions and without color protection were tested with electronic nose and electronic tongue technology, respectively. Results showed that the optimum process conditions for “Yali” pear paste color protection were added amount of sodium ascorbate 0.02% (m/v), citric acid 0.05% (m/v) and potassium metabisulfite 0.02% (m/v). “Yali” pear paste prepared under the optimized conditions showed a semitransparent state with bright yellow color, special pear flavour, moderate sour and sweet feeling, its browning degree, total phenolics, total flavonoids content and the sensory score were 0.201, 59.80, 80.10 μg/mL and 9.38 respectively. Moreover, its Z-value for comprehensive evaluation method was 5.14, closing to the theoretical value of 5.03. The electronic nose technology made a perfect distinction on flavour between the optimized condition and without color protection of “Yali” pear paste. The electronic tongue analysis showed that “Yali” pear paste prepared under optimized conditions aroused stronger signals than paste without color protection in taste richness and sour sensors.
- “Yali” pear paste,
- Z-scroe method,
- RSM,
- color protection,
- quality evaluation

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