白切鸭肉质感官评价预测模型的建立  

Establishment of Prediction Model for Sensory Evaluation of Boiled-Sliced Duck

作　　者：韦云伊 唐榕 刘容[1] 程忠 黄春兰[1] 韦保耀[2] WEI Yunyi;TANG Rong;LIU Rong;CHENG Zhong;HUANG Chunlan;WEI Baoyao(Nanning University,Nanning 530004,China;Guangxi University,Nanning 530004,China)

机构地区：[1]南宁学院,广西南宁530004 [2]广西大学,广西南宁530004

出　　处：《食品科技》2020年第10期128-134,共7页Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD04B07)。

摘　　要：因感官评价主观性强、波动性大,为保证肉质评价的准确性和稳定性,探索建立以客观分析指标为自变量的白切鸭肉质感官评价预测模型。检测不同原料制作白切鸭胸肉的硬度、咀嚼力、回复力、黏度、弹性、胶黏性、剪切力、离心损失、水分含量9个客观分析指标,利用主成分分析从中筛选出硬度、咀嚼力、弹性、回复力、剪切力、离心损失和水分含量7个核心指标;以硬度、咀嚼力、多汁性、纤维感4个感官评价指标为因变量,以7个客观分析核心指标为自变量,通过逐步回归求出最优拟合模型。4个感官评价指标的预测模型校正系数都大于0.8,说明模型的预测能力和准确度都比较高,能较好地用于指导生产和研发。In order to ensure the accuracy and stability of meat quality evaluation,a prediction model for sensory evaluation of boiled-sliced duck meat quality was established by taking objective indexes as independent variables.The hardness,chewiness,springiness,resilience,gumminess,shear force,centrifugal loss and moisture content of boiled-sliced duck breast meat which made from different raw materials were tested.Seven core indexes of hardness,chewiness,springiness,resilience,shear force,centrifugal loss and moisture content were selected by principal component analysis.Taking four sensory evaluation indexes of hardness,chewiness,juiciness and fiber sense as dependent variables and seven objective core indexes as independent variables,the optimal fitting model was obtained by stepwise regression analysis.The correction coefficients of the four sensory evaluation indexes are all greater than 0.8,indicating that the prediction ability and accuracy of the model are relatively high,which can be better used to guide production and research and development.

关 键 词：白切鸭 肉质 感官评价 模型 

分 类 号：TS251.6+8[轻工技术与工程—农产品加工及贮藏工程]