质构剖面分析与感官评定的相关性分析  

Correlation Analysis of Texture Profile Analysis and Sensory Evaluation

作　　者：魏跃胜[1] 李茂顺[1] 易中新 

机构地区：[1]武汉商学院烹饪与食品工程学院,湖北武汉430056

出　　处：《食品研究与开发》2016年第24期34-37,共4页Food Research and Development

基　　金：武汉市属高校产学研结合项目"传统肉丸子现代产业化研究"(CXY201410)

摘　　要：为比较食品感官评定和质构剖面分析之间的关联性，本文以正交试验L9（34）设计9组肉丸，采用感官评定和TPA模式测定，对2种方法进行比较分析。结果表明：TPA测定各组间参数均存在着显著性差异（P＜0.05）。感官评定各组间在硬度、咀嚼性和组织均匀性存在着显著性差异（P＜0.05），黏性、弹性不存在显著性差异（P＞0.05）。两种方法在肉丸的硬度、咀嚼性、组织均匀性之间具有相关性（r=0.68873、0.80028、r=0.83905），在弹性、黏性上无相关性（P＞0.05）。质构剖面分析与感官评定在弹性模量上相关性较好，塑性模量相关性较差。In order to compare the correlations between the food sensory evaluation and texture profile analysis, based on the orthogonal test L9（34） design of nine groups meatballs, adopted the model of sensory evaluation and TPA determination and compared the two methods. Results：TPA determination parameters were there exists a significant difference between groups （P〈0.05）. Sensory evaluation in the hardness, chewiness and organized there existed a significant difference（P〈0.05）, the viscosity, elasticity there was no significant difference（P〉0.05）. Two methods in the hardness, chewiness, organization of meatballs uniformity between correlation （r=0.688 73, 0.800 28, r=0.839 05）, no correlation on elasticity, viscosity（P〉0.05）. TPA and sensory evaluation on the elastic modulus of correlation was better, the plastic modulus of correlation was poorer.

关 键 词：质构分析 感官评定 相关性分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]