电子舌在甲鱼酶解液滋味评定中的应用  

Application of electronic tongue in the taste evaluation of enzymatic hydrolysate of turtle

作　　者：刁静雯 李超敏[1] 赵永敢[1,2] 代建华 DIAO Jingwen;LI Chaomin;ZHAO Yonggan;DAI Jianhua

机构地区：[1]漯河医学高等专科学校,河南漯河462002 [2]河南省休闲食品工程技术研究中心,河南漯河462002 [3]河南禧科生物科技有限公司,河南漯河462003

出　　处：《肉类工业》2019年第10期23-26,共4页Meat Industry

基　　金：河南科技厅科技攻关计划项目(182102110323);河南省高等学校青年骨干教师培养计划项目(2016GGJS-278)

摘　　要：以甲鱼肉酶解液的滋味品质为研究对象,采用电子舌对甲鱼肉酶解液滋味进行检测,并与人工感官评定比较。结果显示,甲鱼肉酶解液滋味鲜味和苦味较为突出,复合蛋白酶联合风味蛋白酶可以增强甲鱼肉酶解液鲜味,降低酶解液苦味。电子舌检测与人工感官评价对甲鱼肉酶解液滋味分析,具有较为一致的评定效果,而电子舌更能灵敏评价出每种滋味的强弱。The taste and quality of enzymatic hydrolysate of turtle meat was taken as research object,and electronic tongue was adopted,and the taste of enzymatic hydrolysate of turtle meat was detected,and it was compared with artificial sensory evaluation.The results showed that the tasty and bitter of enzymatic hydrolysate of turtle meat were more prominent,and when the compound protease was combined with flavored protease,and the tasty of enzymatic hydrolysate of turtle meat was increased,and bitter of enzymatic hydrolysate was decreased.The electronic tongue detection and artificial sensory evaluation had a consistent evaluation effect on the taste analysis of enzymatic hydrolysate of turtle meat,and electronic tongue could evaluate the strength of each taste more sensitive.

关 键 词：甲鱼 电子舌 感官评定 

分 类 号：TS2[轻工技术与工程—食品科学与工程]