现代食品科技2011，Vol.27Issue(1)：50-55,6.
肉丸品质的质构与感官分析
Sensory Evaluation and Instrumental Measurement of Meatballs
摘要
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.关键词
肉丸/质构/感官评定/仪器分析引用本文复制引用
殷俊,梅灿辉,陈斌,李汴生..肉丸品质的质构与感官分析[J].现代食品科技,2011,27(1):50-55,6.基金项目
广东省教育部产学研结合项目(2010B090400353) （2010B090400353）
