肉糜类制品质地的感官评定方法  

Sensory evaluation approaches for texture characteristics of minced meat products

作　　者：赵改名[1] 郝红涛[1] 柳艳霞[1] 李苗云[1] 黄现青[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国农业大学学报》2010年第2期100-105,共6页Journal of China Agricultural University

基　　金：国家"十一五"科技支撑计划(2007BBAD70B02)

摘　　要：为了提高肉糜类制品质地感官评定的准确性,采用强制定义和间接反映质地特性的方法制订适合肉糜类制品质地感官评定标准,通过大量试验得到了代表肉糜类制品硬度、脆性和黏着性的不同梯度的参照样品,确立了直观反映弹性的对折程度、表征咀嚼性的咀嚼次数以及形象描述内聚性的方法。以火腿肠为试验材料,利用相关性分析和判别分析验证所建立的质地感官评分标准在感官评定时的准确度。结果表明:硬度、脆性、黏着性、弹咀嚼性和内聚性的感官评分与质构值间的相关系数分别为0.981、0.990、0.938、0.855、0.835和0.534(P<0.01),对火腿肠等级的判别正确率为100%。所建立的感官评定标准能很好的区分肉糜类制品的质地特性。In order to improve the accuracy of sensory evaluation,the methods for compulsory definition and indirect texture characteristics were adopted to establish a set of sensory evaluation methods suited for minced meat products.Through a great deal of experiments,the reference products those represent different hardness,fracturability and adhesiveness properties were found,the folding degree that intuitionisticly reflected springiness,the chewing frequency that indicated chewiness were established,and the description method that signified cohesiveness were established.Ham sausages were selected as materials,the accuracy of sensory evaluation criteria formulated in this article were tested by correlation analysis and discriminant analysis,the texture characteristics correlation coefficient of hardness,fracturability,adhesiveness,springiness,cohesiveness and chewiness between the sensory evaluation and objective measurements were 0.981,0.990,0.938,0.855,0.835 and 0.534（P0.01）,respectively,and the discriminant accuracy of the established discriminant functions based on the sensory values of texture characteristics was 100.0%.In conclusion,the criteria for sensory analysis formulated in this article could distinguish the texture characteristics of minced meat products accurately.

关 键 词：肉糜类制品 质地特性 感官评定 感官评定方法 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]