利用质构值对火腿肠进行分级的研究  

Grade Identification of Sausages Based on Instrumental Texture Parameters

作　　者：赵改名[1] 郝红涛[1,2] 田玮[3] 李苗云[1] 黄现青[1] 柳艳霞[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南永达集团康食源食品有限公司,河南鹤壁458030 [3]河南农业大学牧医工程学院,河南郑州450002

出　　处：《食品科学》2013年第7期28-33,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD70B02)

摘　　要：探讨建立火腿肠的质构标准及利用质构值判别火腿肠的等级。通过测定火腿肠质构特性的感官得分和质构值,利用感官得分点对应参照样品的质构值及通过建立以感官得分为自变量,质构值为因变量的线性回归方程,确立硬度、脆性、黏着性、弹性、内聚性和咀嚼性的标准范围;同时以不同品牌火腿肠的质构值为基础建立Fisher线性判别方程。在特定的测试条件下,特级火腿肠的硬度、脆性、黏着性、弹性、内聚性和咀嚼性值范围分别为8690.162～9357.137g、8929.995～10963.274g、―102.467～―35.005g、0.836～0.951、0.226～0.279和1 7 6 6.9 9 0～2 2 3 2.3 4 8 g;优级火腿肠对应质构值范围分别为7 4 4 1.3 3 4～9 1 8 8.9 8 0 g、6700.973～8929.995g、―102.467～―66.644g、0.741～0.833、0.200～0.247和1368.863～1737.272g;普通级火腿肠对应质构值范围分别为6734.754～8690.162g、4441.556～6700.973g、―257.264～―159.397g、0.633～0.698、0.148～0.183和736.838～951.339g;利用线性判别方程对不同品牌火腿肠等级判别的正确率为94.5%。所建立的各等级火腿肠的质构标准范围及Fisher线性判别方程可以应用于该类产品的开发及质量评价等。In this study, texture standards for sausage grading were proposed and validated. Both sensory scores and textural values of texture characteristics were measured. The standard ranges of hardness, frangibility, adhesiveness, springiness, cohesiveness and chewiness were established based on the developed linear regression equations for sensory scores as a function of corresponding textural values. Fisher linear functions were obtained based on the instrumental texture characteristics of different sausage brands. Under the specific testing conditions, the hardness, frangibility, adhesiveness, springiness, cohesiveness and chewiness standard ranges of premium ham sausages were 8690.162 to 9357.137 g, 8929.995 to10963.274 g, -102.467 to -35.005 g, 0.836 to 0.951, 0.226 to 0.279 and 1766.990 to 2232.348 g, respectively. In addition, these parameters of excellent sausages were 7441.334 to 9188.980 g, 6700.973 to 8929.995 g, -102.467 to -66.644 g, 0.741 to 0.833, 0.200 to 0.247 and 1368.863 to 1737.272 g, and there parameters of ordinary sausages were 6734.754 to 8690.162 g, 4441.556 to 6700.973 g, -257.264 to -159.397g, 0.633 to 0.698, 0.148 to 0.183 and 736.838 to 951.339 g. All the Fisher linear functions exhibited an accuracy higher than 94.5% in grade discrimination of different sausage brands. These results indicated that the established textural value standards and functions could be used to guide product development and quality evaluation of sausages.

关 键 词：质构 感官评定 分级 火腿肠 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]