潮汕脆性肉丸的感官评定与质构评价相关性分析

目的:探索一种综合评价潮汕脆肉丸脆性品质的方法。方法:采用质构剖面法（texture profile analysis，TPA）和穿刺实验测定肉丸的质构特性，同时进行感官评定实验，并对感官和质构指标之间进行相关性分析。结果:TPA实验的硬度、咀嚼性与感官评定指标硬度、弹性、脆性、咀嚼性之间存在显著相关性（r=0.554~0.793，P<0.05），TPA实验的回复性与感官评定的脆性、组织状态之间存在显著相关性（r=0.556，0.625，P<0.05）。穿刺实验的破裂力与感官评定指标之间均存在显著相关性（r=0.595~0.709，P<0.05）。运用主成分分析从仪器质构指标数据中提取出2个最主要的独立成分，这2个主成分的方差贡献率累计达74.5%。结论:潮汕肉丸的脆性可以采用TPA实验的硬度、咀嚼性和穿刺破裂力的定量评价结合感官评定进行综合评价，为构建客观、精确、便捷的潮汕脆性肉丸感官性状评价体系奠定基础。

Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs

: Objective: A comprehensive evaluation method was utilized to explore for the brittleness quality of Chaoshan crisp meatballs. Method: Textural profile analysis and puncture test were used to determine the textural property of Chaoshan crisp meatballs, and sensory evaluation were carried out simultaneously, and the correlation analysis between sensory and instrumental evaluation was studied. Result: The TPA parameters, including hardness and chewiness, were significantly correlated with the sensory evaluation parameters about hardness, springiness, brittleness and chewiness (r=0.554~0.793, P<0.05). The resilience of TPA was significantly correlated with the texture brittleness and organization of sensory evaluation (r=0.556, 0.625, P<0.05). The breaking force of puncture test was significantly correlated with sensory evaluation indexes (r=0.595~0.709, P<0.05). Two main components were obtained by PCA (principal component analysis) of the texture evaluation data, and their cumulative variance contribution rate was 74.5%. Conclusion: Therefore, the brittleness quality of Chaoshan crisp meatballs could be evaluated comprehensively by the combination of hardness and chewiness of TPA, breaking force in puncture test and sensory evaluation, which would lay the foundation for constructing an objective, accurate and convenient sensory evaluation system for Chaoshan crisp meatballs.