| [Objective] This study aimed to comprehensively evaluate the quality of mushrooms utilizing the TPA method and to compare the qualities of mushrooms from various origins. [Method] Mushrooms from different geographical sources were employed as experimental materials, and a texture analyzer in TPA mode was utilized to assess seven quality indicators, including chewiness and hardness. Statistical analysis methods were applied to identify key indicators influencing mushroom texture quality, while nutritional components were integrated for a holistic evaluation of mushroom quality. [Result] The texture analyzer in TPA mode successfully identified seven quality parameters of mushrooms, such as chewiness and hardness. Statistical analysis revealed that principal component 1 (PC1) predominantly encompassed chewiness, tackiness, and hardness, with hardness exhibiting the most significant correlation range; additionally, principal component 1-1 (PC1-1) highlighted three critical nutritional indicators: protein, arginine, and calcium (Ca), where Ca demonstrated the broadest correlation range. Cluster analysis based on six essential indicators categorized samples into three groups; notably, Group III exhibited superior overall quality. [Conclusion] This research employed the TPA method alongside an assessment of nutritional components for a comprehensive analysis of mushroom quality. Findings indicated that mushrooms sourced from Chengde displayed enhanced quality attributes along with relatively higher nutritional content, thereby providing a scientific foundation for their further development and utilization. |
