烧全鸡质构感官评价与仪器分析的相关性研究  

Research of Relationship between Sensory Evaluation and Instrumental Analysis of Whole Burned Chicken

作　　者：吴玲玲[1] 周杰[1] 徐小云[1] 马龙[1] 许晖[1] 孙秀强[1] 

机构地区：[1]蚌埠学院生物与食品工程系,蚌埠233000

出　　处：《食品工业》2015年第4期290-292,共3页The Food Industry

基　　金：2012年度国家级大学生创新创业训练计划项目(201211305010);安徽省高等学校省级食品科学与工程特色专业建设点(20101091);蚌埠学院工程化教育教学研究项目(2013gcjy06)

摘　　要：为了对烧全鸡的品质特性进行较客观、全面的评价,采用感官评价和仪器分析两种方法对烧全鸡的质构特性进行分析,对分析结果进行相关性分析。结果表明：烧全鸡质构特性的感官评价结果与仪器分析结果之间存在显著或极显著的相关性（r=0.961~0.999,p〈0.05或p〈0.01）。以仪器分析指标作为自变量,主要感官分析指标作为因变量进行逐步回归分析,得到烧全鸡的感官内聚性、感官易嚼性和感官紧密性的预测模型。In order to evaluate the structure characteristics of whole burned chicken objectively and comprehensively, the research analyzed the textural characteristics of whole burned chicken using sensory evaluation and instrumental analysis. The correlation was significant or very significant between sensory evaluation and TPA analysis （r-=0.961-0.999, p〈0.05 or p〈0.01）. Enter regression analysis was conducted by choosing the parameters of instnmaent analysis as independent variables, while the data of principal sensory attributes as dependent variables. The predictive equations of sensory cohesiveness, chewiness and tighmess of whole burned chicken were significant.

关 键 词：烧全鸡 质构 感官评价 仪器分析 相关性 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]