鱼糕质构的仪器分析与感官评定间的相关性  

Correlation between sensory evaluation and instrumental analysis of kamabokos texture

作　　者：王丹[1] 姜启兴[1] 许艳顺[1,2] 夏文水[1] 王海鸥[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]浙江省健康智慧厨房系统集成重点实验室,浙江宁波315336

出　　处：《食品与机械》2016年第4期24-27,210,共5页Food and Machinery

基　　金：国家大宗淡水鱼产业技术体系建设专项(编号:CARS-46)

摘　　要：质构是鱼糕品质的决定性因素,为了建立一种客观的品质评价方法,对目前市场上不同品牌鱼糕的感官评定结果与仪器分析结果的相关性进行研究,以期为定量表达鱼糕的感官质构特性提出理论依据。选用了10种市售销量大的鱼糕,进行感官评定,并使用物性分析仪进行质地剖面分析。进而运用主成分分析法与相关性分析法对感官评定与仪器分析的测定结果进行讨论。结果表明,二者之间具有一定的相关性。为进一步评价鱼糕的质构特性,以仪器分析指标为自变量,感官评定指标为因变量,进行逐步回归分析,建立具有统计意义的鱼糕质构特性的预测方程。Texture is a decisive factor in the quality of Kamabokos.In order to find an objective evaluation method of Kamabokos＇ texture,the correlation was studied between sensory evaluation and TPA results by collecting different brands Kamabokos.10 kinds of Kamabokos,which were most popular in market,were collected,evaluated by the sensory evaluation.Meanwhile,the profile analysis was made by TPA（Texture Profile Analysis）.Then PCA（Principal component analysis）and correlation analysis of the determination results were studied.The results showed that there was correlation between the sensory evaluation and TPA analysis by texture analyzer.For further evaluation of Kamabokos,stepwise regression analysis was conducted,in which instrument analysis indicators were as independent variables and sensory evaluation index was as the dependent variable.The prediction equations were established and significance in statistics.

关 键 词：鱼糕 质构 感官评定 相关性分析 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]