肉丸品质的质构与感官分析

Sensory Evaluation and Instrumental Measurement of Meatballs

摘要:

质构是肉丸品质的决定因素，为正确合理地评价肉丸质构特性，该文对感官评定与仪器分析两种方法进行比较。选用10种市售肉丸，采用质地剖面检验法进行感官评定，质构仪（TPA模式）进行仪器分析。对肉丸质构的感官评定数据进行主成分分析（PCA），得到3个主成分，选取主成分中的主要感官指标研究肉丸感官性状，10种肉丸的感官性状差异显著（P＜0.05）。对感官评定与仪器分析结果进行相关性分析，发现感官性状之间存在广泛的程度不同的相关性（r=-0.703~0.961），且感官评定与仪器分析结果之间具有一定相关性，其中，仪器分析指标中的硬度与感官数据表现出显著或极显著（P＜0.05或P＜0.01）的相关关系。选取主要感官指标为因变量，仪器分析指标为自变量，进行逐步回归分析，得到具有统计意义的感官硬度、感官粘聚性和多汁性的预测方程。

Abstract:

Texture is the key factors which will influence the quality of meatballs. This research is mainly on the correlative analysis between sensory and instrumental measurement of meatballs’ texture to find a reasonable way for texture measurement. Ten normal commercial meatballs were collected. Texture profile analysis with twelve trained panelists was used to determine and compare the sensory characteristics of samples, and TPA (Texture Profile Analysis) was used as instrumental methodology. PCA (Principal component analysis) was used to extract three principal sensory components. The sensory data of the ten meatballs was significantly different (p<0.05). Correlation Analysis indicated that there were widespread correlation among sensory attributes (r=-0.703~0.961), and the instrumental parameters hardness was notably correlated with sensory texture attributes. Stepwise regression analysis was used to generate prediction equations with the parameters of TPA as independent variables, and the data of principal sensory attributes as dependent variable. The prediction equations of sensory hardness, cohesiveness and juiciness were of significance in statistics.