蟹酱发酵期间理化指标与感官特性的相关性分析

目的:探究蟹酱自然发酵过程中理化指标与感官特性的变化及两者间关系。方法:以渤海低值梭子蟹为原料发酵制备蟹酱,分析其不同发酵阶段的感官、理化指标变化,并对二者进行相关性分析及逐步回归分析。结果:相关性分析表明:蟹味、发酵味、腥味、鲜味、氨气味、咸味、甜味、苦涩味、质地、色泽均与水分、p H、总酸、粗蛋白、氨基酸态氮、还原糖及挥发性盐基态氮中一个或多个指标间存在显著(p<0.05)或极显著(p<0.01)线性相关。其中水分、p H、总酸、粗蛋白、氨基酸态氮和挥发性盐基态氮可用于构建蟹酱感官特性回归预测模型,蟹味、发酵味、腥味、氨气味、鲜味、咸味、甜味、苦涩味、质地和色泽的预测模型方差解释率分别为69.1%、88.4%、90.5%、68.7%、67.3%、88.2%、65.7%、63.3%、94.1%、90.1%。结论:蟹酱的理化指标与感官特性间具有良好的相关性,可以实现理化指标对感官特性的预测分析。 

Correlations between physical-chemical properties and sensory qualities of crab paste during the fermentation process

Objective: To research the changes of physical-chemical and sensory properties of crab paste, and their relationships during natural fermentation process.Methods: The crab paste was prepared from the low value sea crab of Bohai as raw material, the sensory and physical-chemical properties of different fermentation stages were analyzed, and the correlation analysis and stepwise regressions analysis were carried out.Results: The result of correlation analysis showed that crab flavor, fermented flavor, fishy smell, umami, ammonia smell, salt taste, sweet taste, bitter taste, texture and color were all significantly ( p < 0.05) or extremely significant ( p < 0.01) linear correlated with one or more indicators of water, p H, total acid, crude protein, amino acid nitrogen, reducing sugar and TVB-N.Water, p H, crude protein, amino acid nitrogen and TVB-N could be used to construct the regression model of sensory qualities of crab paste. The predictive model variance interpretation rate of crab flavor, fermented flavor, fishy smell, umami, ammonia smell, salt taste, sweet taste, bitter taste, texture and color were 69.1%, 88.4%, 90.5%, 68.7%, 67.3%, 88.2%, 65.7%, 63.3%, 94.1% and 90.1%.Conclusions: A good correlation between physical-chemical properties and sensory qualities, the physical-chemical properties could be used to construct the regression model of sensory qualities of crab paste.