| 肉丸品质的质构与感官分析 |
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| 引用本文： | 殷俊,梅灿辉,陈斌,李汴生.肉丸品质的质构与感官分析[J].现代食品科技,2011,27(1):50-55. |
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| 作者姓名： | 殷俊 梅灿辉 陈斌 李汴生 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 广东省教育部产学研结合项目(2010B090400353) |
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| 摘 要： | 质构是肉丸品质的决定因素,为正确合理地评价肉丸质构特性,该文对感官评定与仪器分析两种方法进行比较.选用10种市售肉丸,采用质地剖面检验法进行感官评定,质构仪(TPA模式)进行仪器分析.对肉丸质构的感官评定数据进行主成分分析(PCA),得到3个主成分,选取主成分中的主要感官指标研究肉丸感官性状,10种肉丸的感官性状差异显...
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| 关 键 词： | 肉丸 质构 感官评定 仪器分析 |
| 收稿时间： | 2010/8/25 0:00:00 |
Sensory Evaluation and Instrumental Measurement of Meatballs |
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| YIN Jun,MEI Can-hui,CHEN Bin and LI Bian-sheng.Sensory Evaluation and Instrumental Measurement of Meatballs[J].Modern Food Science & Technology,2011,27(1):50-55. |
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| Authors: | YIN Jun MEI Can-hui CHEN Bin and LI Bian-sheng |
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| Affiliation: | YIN Jun,MEI Can-hui,CHEN Bin,LI Bian-sheng(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Texture is the key factors which will influence the quality of meatballs.This research is mainly on the correlative analysis between sensory and instrumental measurement of meatballs' texture to find a reasonable way for texture measurement.Ten normal commercial meatballs were collected.Texture profile analysis with twelve trained panelists was used to determine and compare the sensory characteristics of samples,and TPA(Texture Profile Analysis) was used as instrumental methodology.PCA(Principal component a... |
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| Keywords: | meatball texture sensory evaluation instrumental analysis |
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