| 熏煮香肠质构的感官评定与机械测定之间的相关分析研究 |
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| 引用本文： | 董庆利,罗欣.熏煮香肠质构的感官评定与机械测定之间的相关分析研究[J].食品科学,2004,25(9):49-55. |
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| 作者姓名： | 董庆利 罗欣 |
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| 作者单位： | 山东农业大学食品学院 |
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| 摘 要： | 本试验通过感官评定和机械测定(W-B剪切、TPA压缩)两种方法对几种熏煮香肠的质构进行了分析,通过二者的相关分析得出了感官评定指标以机械测定为变量的线形回归方程即预测模型,并通过对感官评定预测模型的验证得到了此模型的平均误差。
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| 关 键 词： | 质构 感官评定 机械测定 |
| 文章编号： | 1002-6630(2004)09-0049-07 |
Improved Correlation between Sensory and Instrumental Measurement of Western Smoked Sausage Texture |
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| DONG Qing-li,LUO Xin.Improved Correlation between Sensory and Instrumental Measurement of Western Smoked Sausage Texture[J].Food Science,2004,25(9):49-55. |
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| Authors: | DONG Qing-li LUO Xin |
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| Affiliation: | Food Department, Shandong Agricultural University |
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| Abstract: | Analysis on the texture of several western smoked sausages by two assays such as, sensory and instrumentalrespectively was studied.Linear regression equations of sensory evaluation, based on the variables of instrumental measurementwere developed. The average errors of preditced sensory attributes models were analyzed. |
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| Keywords: | texture sensory evaluation TPA |
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