感官分析在广式传统肉品研制与品控中的应用研究进展  

Application of Sensory Analysis in Development and Quality Control of Cantonese-Style Traditional Meat Products

作　　者：陈乐乐 陈嘉澍 黄桂颖[1,2] 冯卫华 沈畅华[1] 陈俊文 曾晓房 陈海光 石金明[3] 陈伟波 CHEN Lele;CHEN Jiashu;HUANG Guiying;FENG Weihua;SHEN Changhua;CHEN Junwen;ZENG Xiaofang;CHEN Haiguang;SHI Jinming;CHEN Weibo(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,China;WENS Foodstuff Group Co.Ltd.,Yunfu 527300,China;JinlüModern Agricultural Development Co.Ltd.,Meizhou 514500,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省岭南特色食品科学与技术重点实验室,广东广州510225 [3]温氏食品集团股份有限公司,广东云浮527300 [4]金绿现代农业发展有限公司,广东梅州514500

出　　处：《肉类研究》2021年第12期64-69,共6页Meat Research

基　　金：广东省岭南特色食品科学与技术重点实验室(2021B1212040013);农业农村部岭南特色食品绿色加工与智能制造重点实验室(农计财发[2021]20号);畜禽水产加工共性关键技术研发项目(2020KJ117);广州市科技计划项目(201704020029);温氏股份科技重大项目(WENS-2021-1-ZDZX-007)。

摘　　要：广式传统肉品是我国粤菜的重要组成部分。广式传统肉品大多口味清淡,注重通过烹调呈现肉类天然风味。饮食全球化使广式传统肉品的加工面临升级提升需求。感官分析是生产者对食品加工品质控制、把握消费者对产品需求的市场调查等活动中一种重要且无可替代的方法。感官导向型食品生产方式已成为未来广式传统肉品提升发展的新趋势。本文综述了目前感官分析在广式传统肉品研发与品质控制中的应用研究现状,以期促进感官导向型方式在广式传统肉品工业化生产中进一步推广应用。Cantonese-style meat products are an important part of Cantonese cuisine.Most Cantonese-style meat products taste bland,focusing on presenting the natural flavor of meat through cooking.However,globalized diet has led to a demand for improved processing technologies for traditional Cantonese-style meat products.Sensory analysis is an important and irreplaceable tool for food procedures to conduct quality control in food processing and to understand consumer demand for products.Sensory analysis-directed food processing has become a new tendency for the future development of traditional Cantonese-style meat products.This article summarizes the current status of the application of sensory analysis in the development and quality control of traditional Cantonese-style meat products.We hope that this review will further stimulate the popularization and application of sensory analysis-directed food processing in the industrial production of Cantonesestyle meat products.

关 键 词：感官分析 广式传统肉品 品质控制 产品研发 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]