市售鸡精调味料感官品质和理化特性的相关性研究  

Correlations between Sensory Quality and Physico-chemical Properties of Commercial Chicken Essence Seasonings

作　　者：李晓燕 王思佳 LI Xiaoyan;WANG Sijia(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2023年第2期268-272,共5页The Food Industry

摘　　要：以7个市售(Y_(1),Y_(2),Y_(3),Y_(4),Y_(5),Y_(6),Y_(7))鸡精调味料为材料,通过感官品质评价和理化特性测定,研究鸡精调味料感官品质和理化特性之间的相关性。结果表明:鸡精调味料的香辛料味与谷氨酸钠、总氮呈显著的负相关性;冲击感与氯化物呈显著的正相关性;持久感与氯化物呈极显著的正相关性。通过回归分析建立的鸡精调味料感官品质预测模型,回归方程显著,说明鸡精调味料理化特性和感官品质具有很好的相关性,可以实现理化特性对感官品质的预测分析。The aim was to study the correlations between the sensory quality and physico-chemical properties of chicken essence seasonings through sensory quality evaluation and physico-chemical properties determination using 7 commercially available chicken essence seasonings(Y_(1),Y_(2),Y_(3),Y_(4),Y_(5),Y_(6),Y_(7))as materials.The results showed that the spice flavor of chicken essence seasoning was significantly negatively correlated with sodium glutamate and total nitrogen;The intensiveness was significantly positively correlated with chloride;The lingering was significantly positively correlated with chloride.The developed regression model for sensory quality of chicken essence seasonings was significant,indicating that there were good correlations between physico-chemical properties and sensory quality of chicken essence seasonings.Thus,physico-chemical properties could be measured for predictive analysis of the sensory quality for chicken essence seasonings.

关 键 词：鸡精调味料 理化特性 感官品质 相关性分析 回归分析 

分 类 号：TS264.23[轻工技术与工程—发酵工程]