运用逐步回归方法建立牛肉感官品质预测模型  

Beef sensory qualities prediction based on stepwise regression method

作　　者：王勇峰[1] 郎玉苗[1] 丰永红[1] 李敬[1] 张文华 李海鹏[1] 谢鹏[1] 张松山[1] 孙宝忠[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]宁夏夏华清真肉食品有限公司,宁夏中卫755000

出　　处：《食品工业科技》2016年第13期67-71,共5页Science and Technology of Food Industry

基　　金：国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38)

摘　　要：为分析牛肉感官品质与理化指标之间的相关性,并利用测定的理化指标建立感官品质的预测模型,该文采集9头牛的背最长肌、臀股二头肌、股直肌、股外侧肌、股中间肌和三角牛霖得到54份样品。通过消费者感官评定和测定样品理化指标,分析了牛肉理化指标与感官评定值的线性关系,大部分理化指标均与感官评定值呈显著或极显著(p<0.05或p<0.01)的相关关系。最后以牛肉理化指标为自变量,感官指标为因变量进行逐步回归分析,分别得到了具有统计意义的牛肉感官嫩度、多汁性、风味和总体评价的预测方程,方程决定系数(R2)分别为0.55、0.37、0.68和0.36。通过预测模型,理化指标可以较好的描述牛肉感官特性。The aim of this study was to analyze the correlation between sensory qualities and physiochemical properties of beef,and to establish validate model for predict sensory quality.Longissimus doris, rectus femoralis, biceps femoralis, vastus lateralis, vastus intermedius and tritip muscle from ~ cows （total 54 samples）were selected and consumer sensory evaluation and physiochemical properties were measured. Linear relationship between physiochemical properties and sensory evaluation were analyzed. The results showed that most of the physiochemical properties were significantly or marked significantly correlated （ p 〈 0.05 or p 〈 0.01 ） with sensory evaluation.Stepwise regression analysis was used to generate prediction equations with the data of physiochemical traits as independent variables respectively and the data of sensory analysis as dependent variable.The prediction equations of sensory tenderness, juiciness, flavor and overall liking were of significance in statistics and the determination coefficients were 0.55,0.37,0.68 and 0.36, respectively.The sensory qualities of beef could be well described by the validate model.

关 键 词：牛肉 感官品质 理化指标 逐步回归 模型 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]