脆肉鲩质构与感官评价的相关性研究  

Research of Relationship between Texture and Sensory Evaluation of Crisp Grass Carp

作　　者：林婉玲[1] 杨贤庆[1] 李来好[1] 胡晓[1] 刁石强[1] 郝淑娴[1] 魏涯[1] 邓建朝[1] 吴燕燕[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300

出　　处：《现代食品科技》2013年第1期1-7,72,共8页Modern Food Science and Technology

基　　金：农业部水产品加工重点实验室开放基金项目(nybjg201202);国家科技支撑计划项目(2012BAD28B00);广东省科技计划重点项目(2011A020102005);国家现代农业产业技术体系(CARS-49)

摘　　要：为了对脆肉鲩的特殊脆性进行较全面的评价,本文采用仪器的质构剖面法(TPA)和感官的质地剖面检验法对脆肉鲩和鲩鱼的质构特性进行分析。通过因子和主成分分析,TPA指标得出2个主成分,感官评定得出3个主成分。对TPA测定结果和感官评定进行相关性分析,结果表明TPA测定结果与感官评定结果之间存在显著的相关性(r=0.449～0.763,P≤0.01)。以TPA分析指标作为自变量,感官分析指标为因变量进行逐步回归分析,得到脆肉鲩的感官硬度、感官咀嚼性和感官多脂性的预测模型及鲩鱼感官硬度和感官弹性的预测模型。In order to evaluate the special mastication of crisp grass carp, the research analyzed the textural characteristics of crisp grass carp and grass carp using Texture profile analysis （TPA） and texture profile analysis. Two principal components of TPA and three principal components of sensory evaluation were extracted by principal component analysis. The correlation was significant between TPA analysis and sensory evaluation measure （r=0.449-0.763, P〈0.01）. The data of principal sensory attributes as dependent variable, stepwise regression analysis was used to generate prediction equations with the parameters of TPA analysis as independent variables. The results indicated that the prediction equations of hardness, chewiness, greasy of crisp grass carp and hardness, springiness of grass carp were significant.

关 键 词：脆肉鲩 脆性 质构 TPA 感官分析 

分 类 号：S917.4[农业科学—水产科学]