优质肉鸡的感官评价方法研究  

Study on the Sensory Evaluation Method in Quality Meat Chicken

作　　者：章学东[1] 楼立峰[1] 张成先 王欢欢[1] 严冰[3] 许燕君 徐章龙[1] 

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]浙江光大种禽业有限公司,浙江海宁310016 [3]杭州市农业局,浙江杭州310002 [4]杭州市标准化研究院,浙江杭州310005

出　　处：《中国畜牧杂志》2014年第22期81-86,共6页Chinese Journal of Animal Science

基　　金：国家肉鸡产业技术体系综合试验站(CARS-42-Z07);浙江省农业新品种选育重大科技专项(2012C12906-16)

摘　　要：为探索优质肉鸡的品质评价模式,组织7位评价人员对11个优质肉鸡样本在体型外貌、胴体外观、熟化品尝3个方面共10个感官指标进行分值评价,总分为80分。数据分析结果表明:10个评价指标之间基本呈正相关;根据单项或综合得分结果可区别样本的品质特征和优劣。采用评分法或排序法得到的体貌、胴体、品尝与品质综合分之间的相关性均极显著(P<0.01);且2种方法之间存在极显著相关(P<0.01)。评价人员之间的评分值差异显著(P<0.05),而排序值差异不显著(P>0.05)。本感官评价方法对优质肉鸡的品质组成概括较全面,研究显示,方法具有实用性和可操作性;排序与评分相比,减少了离差。For explore the way of evaluation in quality meat chicken, seven judges were organized to evaluate eleven chicken samples by sensory score. The evaluation contained three aspects included shape, carcass and taste, which were subdivided into ten items. The total score was eighty. The results of data analysis showed that the correlation between ten evaluating items were mainly positive. The quality characteristic and ranking of samples could be distinguished availably by single or total score. Whether score method or rank method, the correlations between three evaluating aspects and quality integrated score were high significant（ P〈0.01）. It was also high significant correlative between two methods（P〈0.01）. The correlations between judges were significant in score values（ P〈0.05）, meanwhile those of rank values were insignificant（P〉0.05）. This sensory evaluation method for quality meat chicken included quality contents comprehensively. The study findings indicated the practicability and operability of the evaluation method. Compared to scoreing, ranking could reduce deviation.

关 键 词：优质肉鸡 感官评价 相关性 评分法 排序法 

分 类 号：S831[农业科学—畜牧学] TS207.3[农业科学—畜牧兽医]