水产学报2013，Vol.37Issue(2)：303-310,8.DOI:10.3724/SP.J.1231.2013.38218
咸鱼品质的质构与感官相关性分析
Correlation analysis of sensory with instrumental texture measurement of salted fish
摘要
Abstract
This experiment was conducted to study the correlation between texture and sensory evaluation of salted fish by sensory evaluation and the instrumental texture analyses. Three kinds of salted fish, 11 samples were used as the study object. Several sensory texture attributes of samples were evaluated by trained experts and TPA(Texture Profile Analysis)instrumental texture analyses,respectively. One-way analysis of variance (ANOVA) was used to analyse the correlation of sensory texture attributes and the instrumental texture test data. The results suggested that there were significant difference (P < 0. 05) between the sensory texture attributes of the 11 samples,and the difference between the TPA parameters were also notable. The result of correlation analysis showed that there was a close correlation between the sensory texture attributes and instrumental texture test parameters. The instrumental test parameters of hardness was significantly ( P < 0.05) or very significantly (P < 0. 01) correlated with all the sensory texture attributes with the coefficient between 0. 398 -0. 859 ( r = 0. 398 -0. 859) ,and chewiness was just presented correlation with the sensory hardness with the coefficient of 0. 650 (r =0. 650) , there were widespread correlation among all the other parameters and sensory attributes(r = -0. 355 -0. 829). The results of the correlation analysis between the sensory evaluation total score and the TPA showed that the hardness and chewiness were notably positively correlated with sensory texture evaluation total score(P <0.05 ,R =0.974 -0.994) , while the cohesiveness, springiness, adhesiveness showed significantly negatively correlated with sensory texture evaluation total score( P <0.05 ,R = 0. 937 - 0. 998). The study showed that there was high correlation between the values of the sensory evaluation and the instrumental texture analyses of the three salted fish, which provided an important theory for the application of texture analyzer in the quality evaluation of salted fish.关键词
咸鱼/感官评价/质构分析/相关性Key words
salted fish/sensory evaluation/texture analysis/correlation分类
农业科技引用本文复制引用
张婷,吴燕燕,李来好,王雅楠,任中阳..咸鱼品质的质构与感官相关性分析[J].水产学报,2013,37(2):303-310,8.基金项目
中国水产科学研究院基本科研业务费资助(2012A0901,2013A1001) （2012A0901,2013A1001）
广东省海洋渔业科技推广专项(A201101101) （A201101101）
国家支撑计划项目(2012BAD28B06) （2012BAD28B06）
现代农业产业技术体系专项(CARS-49) （CARS-49）
广东省教育部产学研结合项目(2011B090300002) （2011B090300002）
