捆蹄产品的质构分析与感官品质评定研究  

Study on Texture Analysis and Sensory Quality Evaluation of Bundled Hoof Products

作　　者：杨福臣[1] 戚蒙 YANG Fu-chen;QI Meng(Jiangsu Food&Pharmaceutical Science College,Huai’an,Jiangsu 223003)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《安徽农业科学》2023年第21期184-189,193,共7页Journal of Anhui Agricultural Sciences

基　　金：江苏省高职院校青年教师企业实践培训项目(2021QYSJ034)。

摘　　要：以5种不同品牌捆蹄产品为研究对象,通过质构仪TPA测定、定量描述性分析、消费偏爱排序检验等方法对捆蹄产品的感官品质进行研究。结果表明,不同品牌捆蹄产品的TPA质构特性参数不同。5种捆蹄产品的硬度、弹性、黏聚性、回复性差异不显著;样品A、E与其他3种样品之间的咀嚼性差异显著。捆蹄弹性和黏聚性、硬度和咀嚼性、黏聚性和回复性呈极强相关,弹性和咀嚼性、黏聚性和咀嚼性、咀嚼性和回复性呈强相关,硬度和回复性呈中等强度相关,弹性和硬度、硬度和黏聚性、弹性和回复性呈弱相关。不同品牌捆蹄样品定量描述结果显示,样品C捆蹄样品各个感官特性均低于其他样品;样品D和样品E感官品质优于其他样品;5种不同品牌捆蹄样品的外观、色泽、口感评分差别较大,风味差别较小。5种不同品牌捆蹄样品消费者偏好顺序为D>B>A>C>E。Taking five different brands of bundled hoof products as the research object,the sensory quality of bundled hoof products was studied by means of texture analyzer TPA determination,quantitative descriptive analysis and consumer preference ranking test.The results showed that the TPA texture characteristic parameters of different brand bundled hoof products were different.The hardness,elasticity,cohesion and recoverability of five kinds of bundled hoof products had no significant difference.There was a significant difference in chewiness between samples A and E and the other three samples.Elasticity and cohesiveness,hardness and chewiness,cohesiveness and resiliency of the bound hoof were extremely strongly correlated.There were a strong correlation between the elasticity and chewiness,cohesion and chewiness,chewiness and resilience of binding hooves.There was a moderate strength correlation between hardness and resilience.The elasticity and hardness,hardness and cohesion,elasticity and resiliency of bundled hooves were weak correlation.The quantitative description results of samples from different brand bundled hoof showed that the sensory characteristics of sample C bundled hoof samples were lower than those of other brands.The sensory quality of sample D and sample E were better than that of other samples.The appearance,color and taste scores of five different brand bundled hoof samples differed greatly,while the flavor differences was relatively small.The order of consumer preference of five different brand bundled hoof samples was D>B>A>C>E.

关 键 词：捆蹄 质构 描述性分析 偏爱检验 感官品质 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]