襄阳牛肉面质地感官与仪器分析的相关性研究  

Correlation between texture sensory and instrumental measurement of Xiangyang beef noodles

作　　者：曹楚楚 高海燕[1] 赵镭[2] 史波林[2] 汪厚银[2] 何晓宁 王思思 钟葵 CAO Chu-Chu;GAO Hai-Yan;ZHAO Lei;SHI Bo-Lin;WANG Hou-Yin;HE Xiao-Ning;WANG Si-Si;ZHONG Kui(School of Life Sciences,Shanghai University,Shanghai 200444,China;Institute of Agri-food Standardization,China National Institute of Standardization,Beijing 102200,China)

机构地区：[1]上海大学生命科学学院,上海200444 [2]中国标准化研究院农业食品标准化研究所,北京102200

出　　处：《食品安全质量检测学报》2023年第8期64-72,共9页Journal of Food Safety and Quality

基　　金：标准委国家标准制修订项目(562021C-8801);中国标准化研究院院长基金重点项目(562023Y-10388)。

摘　　要：目的 明确襄阳牛肉面质地的感官与质构特性以及关键评价指标,并探讨感官与质构特性之间的关联性。方法 采用感官评分法对12种不同品牌襄阳牛肉面质地特性进行感官评定,同时使用质构仪开展面条的拉伸实验、剪切实验以及质地剖面分析(texture profile analysis, TPA)等质构特性测定,进一步采用偏最小二乘法回归(partial least squares regression, PLSR)对感官和质构特性进行关联性分析。结果 襄阳牛肉面整体呈现爽滑劲道的感官特性,有弹性、质地较硬且略黏的质构特性。感官指标的适口性、黏性以及韧性对面条质地感官评分影响显著,不同品牌襄阳牛肉面质地的感官评分和质构指标之间均存在较强相关性,剪切硬度、剪切韧性与感官评分值、适口性(软硬度)呈现显著相关性(P<0.05)。分析结果表明影响面条感官评分和适口性的关键质构指标是剪切硬度、剪切韧性以及最大拉伸强度。结论 襄阳牛肉面质地的感官评分和质构指标剪切硬度、剪切韧性以及最大拉伸强度之间存在显著关联性。本研究为构建襄阳牛肉面的感官性状评价体系奠定了基础。Objective To investigate the key indicators of sensory and texture characteristic of Xiangyang beef noodle texture and explore the correlation between sensory and texture characteristic.Methods The texture characteristic of 12 kinds of different brands of Xiangyang beef noodles were evaluated by scoring scoring method,and the texture characteristics of noodles such as tensile experiment,shear experiment and texture profile analysis(TPA)experiment.Partial least squares regression(PLSR)was further used to analyze the correlation of sensory and texture properties.Results The Xiangyang beef noodles exhibited a refreshing and powerful sensory characteristics,with elastic,hard and slightly sticky texture characteristics.The palatability,stickiness and smoothness of sensory indexes had a significant impact on the sensory score,and there was a correlation between the sensory score and texture index of different brands of Xiangyang beef noodle texture.Shear hardness,shear toughness were significantly correlated with the total sensory evaluation score,palatability(softness and hardness)(P<0.05).The analysis results showed that the key texture indicators affecting the sensory score and palatability of noodles were shear hardness,shear toughness and maximum tensile strength.Conclusion There is a significant correlation between the sensory score of Xiangyang beef noodle texture and the texture indexes,shear hardness,shear toughness and maximum tensile strength.This study lays a foundation for constructing an sensory trait evaluation system for Xiangyang beef noodles.

关 键 词：襄阳牛肉面 质地感官评定 质构特性 相关性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS251.52[轻工技术与工程—食品科学与工程]