王可,祝超智,赵改名,田玮,张文华,马进寿.蒸制时间对牦牛肉品质影响的模型构建与分析[J].,2020,36(6):181-189.
蒸制时间对牦牛肉品质影响的模型构建与分析
Modeling and Analysis of the Effect of Steaming Time on the Quality of Yak Meat
投稿时间:2019-12-18  
DOI:10.13982/j.mfst.1673-9078.2020.6.1248
中文关键词:  牦牛肉  蒸制时间  品质评价模型  主成分分析法  模糊数学法
英文关键词:yak meat  steaming time  quality evaluation model  principal component analysis method  fuzzy mathematics
作者简介:王可(1997-),男,硕士研究生,研究方向:肉制品加工与质量安全控制 通讯作者:赵改名(1965-),男,博士,教授,研究方向:肉制品加工与质量安全控制
基金项目:国家农业(肉牛牦牛)产业技术体系建设专项(CARS-37)
作者单位
王可 (1.河南农业大学食品科学技术学院,河南郑州 450002) 
祝超智 (1.河南农业大学食品科学技术学院,河南郑州 450002) 
赵改名 (1.河南农业大学食品科学技术学院,河南郑州 450002) 
田玮 (1.河南农业大学食品科学技术学院,河南郑州 450002) 
张文华 (2.中卫综合试验站,宁夏中卫 755000) 
马进寿 (3.大通综合试验站,青海大通 810100) 
AuthorInstitution
WANG Ke (1.College of food science and technology, Henan agricultureal university, Zhengzhou 450002, China) 
ZHU Chao-zhi (1.College of food science and technology, Henan agricultureal university, Zhengzhou 450002, China) 
ZHAO Gai-ming (1.College of food science and technology, Henan agricultureal university, Zhengzhou 450002, China) 
TIAN Wei (1.College of food science and technology, Henan agricultureal university, Zhengzhou 450002, China) 
ZHANG Wen-hua (2.Zhongwei Comprehensive Experimental Station, Zhongwei 755000, China) 
MA Jin-shou (3.Datong Comprehensive Test Station, Datong 810100, China) 
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中文摘要:
      以蒸制牦牛肉为研究对象,将初始条件一致的牦牛肉在相同温度(100 ℃)条件下分别蒸制40、60、80、100、120 min,之后对不同蒸制时间下的牛肉嫩度、保水性、pH、色泽、蛋白质含量、脂肪含量、水分含量等品质指标进行测定,同时利用主成分分析(principal component analysis,PCA)法结合感官评定构建蒸制牦牛肉的品质评价模型并结合模糊数学法对感官评分进行综合比较。结果表明:牦牛肉色泽、嫩度、保水性受蒸制时间影响变化较显著(p<0.05),蒸制60 min较适于传统牦牛肉蒸制工艺,在此条件下的牛肉剪切力为5.33 kg,色彩值为12.15,WHC为91.45%,均为最佳,其蛋白质含量为37.01%,脂肪含量为3.71%,水分含量为57.80%,均较正常。运用PCA法所建模型的第一、二主成分特征根均大于1,累计贡献率达到86.469%,可以较好地反映蒸制牛肉品质指标构成的原始信息。该模型判断出不同蒸制时间的蒸制牛肉品质优劣顺序为:60 min>80 min>40 min>100 min>120 min,与模糊数学感官评分结果呈极显著正相关(p<0.01),进一步证实了此模型的客观可靠性。
英文摘要:
      The yak meat with the same initial conditions was steamed for 40 min, 60 min, 80 min, 100 min and 120 min under the same temperature conditions. The tenderness, water-holding capacity (WHC), pH, color, protein content, fat content and moisture content were analyzed. The quality evaluation model of the steamed yak meat was constructed by principal component analysis combined with sensory evaluation. The sensory score was comprehensively compared with fuzzy mathematics. The results showed that the color, tenderness and WHC of yak meat were significantly affected by steaming time. Steaming for 60 min was more suitable for the traditional yak beef steaming process. The shear force of beef under this condition was 5.33 kg, with a color value of 12.15 and a WHC of 91.45%, which were all optimal. Its protein content, fat content and moisture content were 37.01%, 3.71% and 57.80%, respectively, which were all in reasonable range. The quality of the steamed beef with different steaming time was judged by PCA method: 60 min>80 min>40 min>100 min>120 min, which was significantly positively correlated with fuzzy mathematics sensory scores, further confirming the objective reliability of this model.
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