感官分析方法在烤肉领域的应用研究进展  

Research Progress on the Application of Sensory Analysis to Grilled Meat

作　　者：唐艳 谢鹏[2] 刘晓畅 臧明伍 张松山[2] 周玉青 刘磊 辜雪冬 TANG Yan;XIE Peng;LIU Xiaochang;ZANG Mingwu;ZHANG Songshan;ZHOU Yuqing;LIU Lei;GU Xuedong(College of Food Science,Xizang Agricultural&Animal Husbandry University,Nyingchi 860000,China;Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Qinghai Province Haibei Prefecture Plateau Ecological Animal Husbandry Science and Technology Demonstration Park Management Committee,Haibei 810299,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]海北州高原生态畜牧业科技示范园管委会,青海海北810299

出　　处：《肉类研究》2025年第4期65-72,共8页Meat Research

基　　金：“十四五”国家重点研发计划重点专项(2022YFD1602306);西藏农牧学院学科建设项目(533323001);山东省援青技术研发项目(SDYQ2022-32)。

摘　　要：感官分析是评价肉类食品食用品质的一种重要方式,包括智能感官分析和人工感官分析2种,智能感官分析操作简便、快速、重复性好,人工感官分析可对样品进行多方位分析,能直接反映样品食用品质优劣。烤制烹饪方式能赋予肉品独特的口感和丰富的风味,是一种备受欢迎的肉品烹饪方式,其感官品质的优劣是消费者在进行消费抉择时的重要参考指标,因此感官分析方法的应用尤为重要。本文对感官分析方法概念及其在烤肉食用品质研究中的应用现状进行梳理,以期为系统了解感官分析方法在烤肉领域的应用提供参考。Sensory analysis is an important way to evaluate the eating quality of meat,including intelligent sensory analysis and artificial sensory analysis.Intelligent sensory analysis is simple,rapid,and repeatable,while artificial sensory analysis allows multi-dimensional analysis,directly reflecting the quality of samples.Roasting is a popular way of cooking meat,which confers it a unique taste and rich flavor.The sensory quality of grilled meat is an important reference for consumers when making consumption choices,so the application of sensory analysis is particularly important.In this paper,the concept of sensory analysis and its application in the study of the eating quality of grilled meat are reviewed in order to provide a systematical understanding of the application of sensory analysis to grilled meat.

关 键 词：感官分析 智能感官分析 人工感官分析 烤肉 食用品质 

分 类 号：TS207.3[轻工技术与工程—食品科学]