感官分析在番鸭产品研发中的应用

为了解消费者对鸭加工食品风味的偏好,指导番鸭产品加工工艺的改进,采用感官属性强度分析的方法对市售鸭肉制品的感官特性进行定性和定量评定,剖析测定该类产品的主要风味特征及其强度;采用感官嗜好性评价方法,对市售产品和自制样品进行分析对比。结果表明:色泽明亮红润,咸味酱香适中,鲜味明显且滞留感弱,油腻感少的产品更受欢迎。

Application of sensory attributes analysis and preference assessment to muscovy duck processing

In order to understand consumer preference of duck foods flavor,used to improve processing technology of muscovy duck products,the sensory attributes analysis was used to assess the qualitative and quantitative quality of duck products.The main attributes were determined by tasting analysis the sample that were best-selling products from the market,and the intensity of sensory characteristics and consumer preferences were compared between best-selling products and researching sample,and then the advantages and disadvantages in flavor quality in the researching samples were determined.The results showed that: a bright red color,moderate salty sauce,delicious clear and sense stay weak,fatty feeling less product was more desirable.