土豆烧牛肉菜肴食用品质评价解析  

Evaluation and Analysis of the Edible Qualities of the Braised Beef with Potato Dishes

作　　者：李建英 陈乐[1,2] 刘成江 韩东[2] 张春晖[1,2] 黄峰[2] LI Jianying;CHEN Le;LIU Chengjiang;HAN Dong;ZHANG Chunhui;HUANG Feng(School of Food and Wine,Ningxia University,Yinchuan 750021,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]新疆农垦科学院,新疆石河子832000

出　　处：《现代食品科技》2022年第12期300-308,共9页Modern Food Science and Technology

基　　金：新疆生产建设兵团重点领域科技攻关项目(2020AB012);华都中式菜肴复热品质提升技术开发。

摘　　要：该实验以市售销量和满意度较高的5种土豆烧牛肉菜肴为研究对象,分别对菜肴中牛肉、土豆及汤汁的色泽、质构、风味和滋味进行客观评价,同时进行感官评价,并基于相关性分析阐明主客观品质间的相关性。结果表明,5种产品的牛肉感官得分在56.67~68.00之间,土豆感官得分在56.58~67.10之间,产品总体可接受性得分在54.00~64.67之间。主客观指标间的相关性结果显示,牛肉的硬度、咀嚼性和土豆的硬度与产品整体可接受性呈显著负相关,相关系数分别为-0.65、-0.53、-0.79,牛肉的红度值与产品整体可接受性呈显著正相关,相关系数为0.82。基于电子鼻和电子舌的主成分分析能够区分开5种产品的牛肉、土豆和汤汁组分,电子鼻雷达图显示5种产品的各组分均对W1W(硫化氢化合物)W5S(氮氧化合物)和W2W(芳香化合物和有机硫化合物)传感器响应值较高,电子舌雷达图则显示5种产品的各组分均对酸味、苦味、咸味和鲜味响应信号值较高。本研究为土豆烧牛肉菜肴的工业化生产提供数据支撑与理论依据。In this research,five kinds of braised beef with potato dishes with high market sales and satisfaction were selected as the research objects.The color,texture,flavor and taste of the beef,potato and soup in the dishes were evaluated objectively,while the sensory evaluation was carried out at the same time.The correlation between subjective and objective qualities was clarified based on correlation analysis.The results showed that the sensory scores of beef,potatoes and overall acceptability of the five products ranged from 56.67 to 68.00,56.58 to 67.10,and 54.00 to 64.67,respectively.The result of the correlation between subjective and objective indicators showed that the hardness and chewiness of beef and the hardness of potato were negatively correlated with the overall product acceptability,the correlation coefficients were-0.65,-0.53 and-0.79,respectively.The redness value of beef was positively correlated with the overall acceptability of the products,and the correlation coefficient was 0.82.The principal component analysis based on electronic nose and electronic tongue could distinguish the beef,potato and gravy components of the five products.The radar map based on electronic nose data showed that the components of the five products had higher sensor response values to W1W(hydrogen sulfide),W5S(nitrogen oxides)and W2W(aromatic compounds and organic sulfur compounds).The radar map based on electronic tongue data revealed that the components of the five products had higher signal values in response to sourness,bitterness,saltiness and umaminess.This study provides data support and theoretical basis for the industrial production of braised beef with potato dishes.

关 键 词：土豆烧牛肉菜肴 工业化 质构 色泽 风味 

分 类 号：TS207.3[轻工技术与工程—食品科学]