广西南宁市场流行干酪的质量特性与评价  

Evaluation of Quality Characteristics of Popular Imported Cheese in Nanning,Guangxi

作　　者：白文娟[1] 吴守允 闭秋华[1] 陈文硕[1] 李全阳[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西灵山百强水牛奶乳业有限公司,广西灵山535400

出　　处：《食品科学》2013年第1期97-100,共4页Food Science

基　　金：广西科学研究与技术开发计划项目(桂科攻10100009-5B);广西大学人才资助项目(XZL090325)

摘　　要：从广西南宁市场购买最受欢迎的6种进口干酪,对其营养成分、质构和感官特性进行分析,并结合简单相关和典型相关分析研究干酪质构特性和感官特性间的关系。结果表明:水分含量适中,滋气味、组织状态和纹理图案较好的Cheddar干酪最受消费者欢迎。简单相关分析中硬度、胶黏性与组织状态间相关系数超过了0.7,其他相关系数均低于0.7。典型相关分析结果表明,干酪质构特性和感官特性间的相关主要是干酪咀嚼性、胶黏性和组织状态、纹理图案的关系密切引起的。In order to investigate the consumer preference of cheeses, six samples of different types of popular imported cheese in Nanning, Guangxi were tested for nutrient composition, texture and sensory characteristics. The relationship between cheese textural properties and sensory properties was also studied by simple correlation and canonical correlation analysis. The results showed that Cheddar with moderate water content, better flavor and excellent texture was preferred by most consumers. The correlation coefficient was higher than 0.7 for firmness, gumminess and texture, whereas other correlation coefficients were lower than 0.7, indicating that the relationship between cheese textural properties and sensory properties arises from an obvious correlation with chewiness, guminess and texture patterns.

关 键 词：干酪 质构特性 感官特性 典型相关分析 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]