肉类研究2023，Vol.37Issue(12)：23-31,9.DOI:10.7506/rlyj1001-8123-20240111-013
基于营养与智能感官分析市售川味香肠蒸制前后品质差异
Analysis of Quality Differences of Commercial Sichuan-Style Sausages before and after Steaming by Nutritional and Intelligent Sensory Evaluation
摘要
Abstract
This study was performed in order to analyze the difference in the sensory quality of six brands of commercially available Sichuan-style sausage before and after steaming by using intelligent sensory instruments such as electronic nose(E-nose)and electronic tongue(E-tongue)as well as a color difference meter and a texture analyzer and also to investigate the differences in the nutritional and free amino acid composition.The results showed that color,texture,energy(1 912.78-2 468.94 kJ/100 g),protein(17.76%-25.58%),carbohydrate(10.11%-14.39%),fat(39.91%-51.51%),moisture(12.09%-26.95%)and free amino acid(6.86-10.46 mg/g)content varied significantly among the six brands,and both E-nose and E-tongue were able to discriminate the brands.After steaming,the contents of moisture and free amino acids increased by 27.13%-116.34%and 30.57%-88.10%,respectively.The a* value,hardness and carbohydrate content decreased by 7.71%-52.43%,16.34%-55.18%and 5.10%-57.82%,respectively.Based on the variable importance in the projection(VIP)scores from the predictive model established by partial least squares discriminant analysis(PLS-DA),moisture content,free amino acid content,a* value,hardness and carbohydrate content were identified as important indexes to distinguish Sichuan-style sausage before and after steaming.关键词
川味香肠/电子鼻/电子舌/食品能量分析仪/游离氨基酸Key words
Sichuan-style sausage/electronic nose/electronic tongue/calory answer/free amino acids分类
轻工纺织引用本文复制引用
蔡雪梅,白婷,张婧,乔明锋,王永江,赵静,范文教..基于营养与智能感官分析市售川味香肠蒸制前后品质差异[J].肉类研究,2023,37(12):23-31,9.基金项目
四川省自然科学基金项目(2022NSFSC0120) （2022NSFSC0120）
肉类加工四川省重点实验室开放基金项目(21-R-20) （21-R-20）
四川旅游学院校级项目(2023SCTUZD06) （2023SCTUZD06）
舟曲县科技计划项目(2023001) （2023001）
"多维数据感知与智能信息处理"达州市重点实验室开放基金项目(DWSJ2308) （DWSJ2308）
川菜人工智能四川省哲学社会科学重点实验室开放基金项目(CR23Y08) （CR23Y08）
