基于质构仪TPA模式构建蛋白肠感官评分预测模型及应用  

Construction of Prediction Model for Sensory Score of Protein Sausages Based on TPA Model of Texture Analyzer and Its Application

作　　者：朱美淋 张贞炜 余杰 黄潇漪 蒋雨含 邢沁浍 贾利蓉[1] ZHU Mei-lin;ZHANG Zhen-wei;YU Jie;HUANG Xiao-yi;JIANG Yu-han;XING Qin-hui;JIA Li-rong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Yibin Industrial Technology Research Institute of Sichuan University,Yibin 644000,China;New Hope Group Co.,Ltd.,Chengdu 611400,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]宜宾四川大学产业技术研究院,四川宜宾644000 [3]新希望集团有限公司,成都611400

出　　处：《中国调味品》2024年第4期44-49,共6页China Condiment

基　　金：2020年四川大学-宜宾市校市战略合作专项资金项目(2020CDYB-1)。

摘　　要：为建立一套客观、数据化评价动植物双蛋白肠感官综合评分的方法,该研究采用质构剖面分析(TPA)测定24组不同配方的样品,结合感官评价方法,通过逐步回归分析建立感官综合评分预测模型,并将其应用于响应面实验以优化双蛋白肠的配方。结果表明,动植物双蛋白肠的感官综合评分预测模型为Y=-68.110+0.003×硬度+79.119×弹性-0.001×咀嚼性-18.393×回复性,该模型相关系数R~2为0.902,校正决定系数R_(Adj)~2为0.875;响应面回归模型相关系数R~2为0.962,校正决定系数R_(Adj)~2为0.924,预测系数R_(Pred)~2为0.861,优化后蛋白肠的最佳配方为大豆拉丝蛋白质量分数74%、猪肉质量分数16%、大豆分离蛋白与花生蛋白粉比例7∶3、猪肉肥瘦比例7∶3,该配方下产品的感官评分实际值为8.51,与理论预测值(8.45)误差较小。该研究得到的动植物双蛋白肠感官综合评分预测模型的拟合度较高,实测值与预测值的吻合度较好,模型在响应面实验中具有可行性,为客观、快捷地评价新型肉肠的感官品质提供了新思路。In order to establish an objective and data-based method for evaluating comprehensive sensory scores of animal and plant double protein sausages,in this study,texture profile analysis(TPA)is used to determine 24 groups of samples with different formulas,and a prediction model for comprehensive sensory scores is established by stepwise regression analysis combined with sensory evaluation method,which is applied to response surface experiment to optimize the formula of double protein sausages.The results show that the prediction model for comprehensive sensory scores of animal and plant double protein sausages is Y=-68.110+0.003×hardness+79.119×elasticity-0.001×chewiness-18.393×resilience,with the correlation coefficient R^(2) of 0.902 and the adjusted determination coefficient R_(Adj)^(2) of 0.875.The correlation coefficient R^(2) of the response surface regression model is 0.962,the adjusted determination coefficient R_(Adj)^(2) is 0.924,and the predicted coefficient R_(Pred)^(2) is 0.861.The optimal formula of protein sausages is optimized as follows:drawing soy protein mass fraction is 74%,pork mass fraction is 16%,the ratio of soy protein isolate to peanut protein powder is 7∶3 and the ratio of pork fat to lean is 7∶3.The actual value of sensory score of the product prepared under such formula is 8.51,which has a small error with the theoretical predicted value(8.45).The prediction model for comprehensive sensory scores of animal and plant double protein sausages has a high fitting degree,and the actual value is in good agreement with the predicted value.The model is feasible in response surface experiment,which has provided a new idea for the objective and rapid evaluation of the sensory quality of new meat sausages.

关 键 词：动植物双蛋白肠 质构剖面分析 感官综合评分 回归模型 响应面实验 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]