| 猪肉质构的仪器测定与感官评定之间的相关性分析 |
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| 引用本文： | 刘兴余,金邦荃,詹巍,汤详明,陶立. 猪肉质构的仪器测定与感官评定之间的相关性分析[J]. 食品科学, 2007, 28(4): 245-248 |
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| 作者姓名： | 刘兴余 金邦荃 詹巍 汤详明 陶立 |
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| 作者单位： | 南京师范大学食品科学与营养系； 安徽省农业科学院畜牧兽医研究所 江苏 南京 210097； 江苏 南京 210097； 安徽 合肥 230031； |
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| 基金项目： | 国家高技术研究发展计划(863计划);江苏省六大人才高峰第三批项目;江苏省外国专家局项目 |
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| 摘 要： | 以熟肉为研究对象,比较感官评定和两种仪器测定方法(剪切法和质构剖面分析)之间的差异和关联性。结果表明:剪切力与感官评定的硬度、多汁性呈显著相关性(r=0．73、-0．71);质构剖面分析硬度与感官评定的硬度相关性显著(r=0．81),质构剖面分析的粘聚性与感官评定的弹性、多汁性、油性分别呈显著相关性(r=-0．79、-0．67、-0．81)。通过建立仪器分析与感官评定间的数学模型,本实验提示质构剖面分析更能全面预测猪肉感官品质。进一步的实验参数验证了质构剖面分析回归方程预测的准确性。
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| 关 键 词： | 剪切法 质构剖面分析 感官评定 猪肉质构 |
| 文章编号： | 1002-6630（2007）04-0245-04 |
| 修稿时间： | 2006-05-15 |
Relationship Analysis between Instruments Determination and Sensory Evaluation of Pork Texture |
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| LIU Xing-yu,JIN Bang-quan,ZHAN Wei,TANG Xiang-ming,TAO Li. Relationship Analysis between Instruments Determination and Sensory Evaluation of Pork Texture[J]. Food Science, 2007, 28(4): 245-248 |
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| Authors: | LIU Xing-yu JIN Bang-quan ZHAN Wei TANG Xiang-ming TAO Li |
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| Affiliation: | 1.Department of Food Science and Nutrition,Nanjing Normal University,Nanjing 210097,China; 2.Institute of Animal Science and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei 230031,China |
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| Abstract: | Pork texture was assessed by two instruments determination(shear method and texture profile analysis,TPA)and also by sensory evaluation on cooked meat.Shear force is significantly(p＜0.05)correlated with sensory hardness and juiciness (r=0.73,-0.71,respectively).The hardness of TPA is significantly(p＜0.05)correlated with sensory hardness(r=0.81)and the cohesiveness of TPA significantly(p＜0.05)correlated with sensory springiness,juiciness, and greasiness(r=-0.79,-0.67, -0.81,respectively).Stepwise regressions between instruments and sensory evaluation are obtained,and the better model belongs to TPA parameters for prediction of sensory characteristics.Also,TPA prediction models are verified. |
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| Keywords: | shear method TPA sensory evaluation pork texture |
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