腌鸡蛋质地感官评价与仪器分析的相关性研究  

Study on the correlation between sensory evaluation and instrumental analysis for salted eggs texture

作　　者：杜泽坤[1] 李玉珠[1] 张家明[1] 徐学博 马博远[1] 杜鹏[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2016年第1期309-314,共6页Science and Technology of Food Industry

基　　金：东北农业大学开放性实验资助项目(10600275c)

摘　　要：对腌鸡蛋的蛋清和蛋黄进行感官评价和仪器分析的相关性研究。感官评价采用质地剖面分析法,仪器分析使用物性质构仪测定。结果表明:除凝聚性外,蛋清感官指标硬度、弹性、咀嚼性和仪器指标表现出了较好的相关性;蛋黄感官指标硬度、粗糙性、残余颗粒、脂性都和仪器指标表现出较好的相关性。以感官指标为因变量,以仪器指标为自变量进行逐步回归分析,获得的预测方程均具有统计学意义。本研究为使用仪器指标代替感官指标来评价腌蛋质地提供了理论依据。The correlation between sensory evaluation and instrumental analysis for salted eggs＇ white and yolk was investigated.Sensory evaluation adopted texture profile inspection,and instrumental analysis was measured by Food Texture Analyzer.The results indicated that except for cohesiveness,the egg white sensory indexes including hardness,springiness,chewiness showed a good correlation with instrument indexes,the egg yolk sensory indexes including hardness,roughness,residual particles,lipid showed a good correlation with instrument indexes.By choosing sensory indexes as the dependent variable,instrument analysis indexes as the independent variables,stepwise regression analysis was conducted and the acquired prediction equation were of significance in statistics. This research provided theoretical basis for instrumental analysis to substitute sensory evaluation to evaluate the texture of salted egg.

关 键 词：腌蛋 感官评价 仪器分析 相关性 逐步线性回归 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]