Evaluation and Analysis of the Edible Qualities of the Braised Beef with Potato Dishes
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Abstract:
In this research, five kinds of braised beef with potato dishes with high market sales and satisfaction were selected as the research objects. The color, texture, flavor and taste of the beef, potato and soup in the dishes were evaluated objectively, while the sensory evaluation was carried out at the same time. The correlation between subjective and objective qualities was clarified based on correlation analysis. The results showed that the sensory scores of beef, potatoes and overall acceptability of the five products ranged from 56.67 to 68.00, 56.58 to 67.10, and 54.00 to 64.67, respectively. The result of the correlation between subjective and objective indicators showed that the hardness and chewiness of beef and the hardness of potato were negatively correlated with the overall product acceptability, the correlation coefficients were -0.65, - 0.53 and -0.79, respectively. The redness value of beef was positively correlated with the overall acceptability of the products, and the correlation coefficient was 0.82. The principal component analysis based on electronic nose and electronic tongue could distinguish the beef, potato and gravy components of the five products. The radar map based on electronic nose data showed that the components of the five products had higher sensor response values to W1W (hydrogen sulfide), W5S (nitrogen oxides) and W2W (aromatic compounds and organic sulfur compounds). The radar map based on electronic tongue data revealed that the components of the five products had higher signal values in response to sourness, bitterness, saltiness and umaminess. This study provides data support and theoretical basis for the industrial production of braised beef with potato dishes.
