牛肉干感官与质构的相关性  

Correlation between sensory evaluation and texture parameters of beef jerky

作　　者：汪磊[1,2] 张文芳[1] 朱波[3] 云月英[1,2] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,包头014010 [2]内蒙古科技大学生物工程与技术研究所,包头014010 [3]中华人民共和国深圳出入境检验检疫局,深圳518000

出　　处：《食品科技》2013年第1期142-144,149,共4页Food Science and Technology

摘　　要：在前期牛肉干工艺优化的基础上,对牛肉干进行感官评分和质构仪检测,探索牛肉干感官评分与质构指标之间的关系。结果表明:质构仪测试的硬度、弹性和黏聚性指标与感官评分具有极显著的相关性,由此提出以硬度、弹性和黏聚性3个质构指标来客观评价牛肉干品质,为质构仪在牛肉干品质评价的应用提供理论依据。On the basis of the previous research about the process optimization of beef jerky, the beef jerky was analyzed by the method of sensory evaluation and texture analysis, and the relationship between the sensory evaluation and texture parameters of beef jerky were explored. Hardness, springiness and cohesiveness of beef jerky are significantly correlated with their sensory scores. Therefore, the hardness, springiness and cohesiveness are applied to evaluate the quality of beef jerky objectively, which will provide theoretical basis for the application of texture analyzer in the beef jerky quality evaluation.

关 键 词：牛肉干 感官评价 质构 相关性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]