羊肉乳化香肠食用品质关键评价指标筛选

doi:10.7506/spkx1002-6630-201317008

食品科学

羊肉乳化香肠食用品质关键评价指标筛选

王琳琛，王振宇，夏安琪，陈丽，张德权*

中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193

出版日期:2013-09-15 发布日期:2013-09-27
通讯作者: 张德权
基金资助:
国家公益性行业(农业)科研专项(200903043)；国家现代农业(肉羊)产业技术体系建设专项(CARS-39)；
“十二五”国家科技支撑计划项目(2012BAD29B03)

Screening of Key Indicators to Evaluate the Eating Quality of Emulsified Mutton Sausage

WANG Lin-chen，WANG Zhen-yu，XIA An-qi，CHEN Li，ZHANG De-quan*

Key Laboratory of Agro-product Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing 100193, China

Online:2013-09-15 Published:2013-09-27
Contact: ZHANG De-quan

摘要/Abstract

摘要：

以13种不同的羊肉乳化香肠为样品进行感官评价，结合M值、主成分分析和相关性分析方法，对羊肉乳化香肠的食用品质关键评价指标进行筛选。羊肉乳化香肠食用品质评价指标为外观、质地、风味和色泽。外观由肠体均匀的、有光泽的、切面紧实的及切面光滑的评价；质地由有咬劲的、弹性、结实的、胶黏的和多汁性评价；风味由膻味和后膻味评价；色泽由浅粉红色评价。相关性分析表明：肠体均匀的与肠体有光泽的、切面紧实的、切面光滑的显著相关(r分别为0.785、0.791、0.828)；有咬劲的与弹性、结实的、胶黏的显著相关(r 分别为0.911、0.764和0.927)；膻味与后膻味显著相关(r为0.891)。最终筛选出肠体均匀的、有咬劲的、多汁性、膻味和浅粉红色共5个指标，作为羊肉乳化香肠食用品质关键评价指标。

关键词: 羊肉乳化香肠, 食用品质, 评价指标, 筛选

Abstract:

Sensory evaluation was carried out on 13 kinds of emulsified mutton sausage, according to the Chinese national
standard (GB/T 16861—1997 Sensory Evaluation) and the results obtained were analyzed by M value method, principal
component analysis and correlation analysis to identify critical indicators to evaluate the eating quality of emulsified mutton
sausage. Appearance, texture, flavor and color were selected as critical quality traits of emulsified mutton sausage. The criteria for
appearance evaluation were surface uniformity and color and cross-sectional compactness and smoothness, the texture properties
were chewiness, springiness, firmness, gumminess and juiciness, flavor evaluation was based on mutton odor and aftertaste, and
the criterion for color evaluation was light pink. Correlation analysis showed that surface uniformity was significantly correlated
with surface color, cross-sectional compactness and smoothness (r = 0.785, 0.791 and 0.828, respectively), chewiness exhibited
a significant correlation with springiness, firmness and gumminess (r = 0.911, 0.764 and 0.927, respectively), and there was a
significant correlation between mutton odor and aftertaste (r = 0.891). It was concluded that the eating quality of emulsified mutton
sausage could be evaluated by surface uniformity, chewiness, springiness, juiciness, mutton odor and light pink.

Key words: emulsified mutton sausage, eating quality, evaluation indicators, screening

中图分类号:

TS251.7

王琳琛，王振宇，夏安琪，陈丽，张德权*. 羊肉乳化香肠食用品质关键评价指标筛选[J]. 食品科学, doi: 10.7506/spkx1002-6630-201317008.

WANG Lin-chen，WANG Zhen-yu，XIA An-qi，CHEN Li，ZHANG De-quan*. Screening of Key Indicators to Evaluate the Eating Quality of Emulsified Mutton Sausage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317008.

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羊肉乳化香肠食用品质关键评价指标筛选

Screening of Key Indicators to Evaluate the Eating Quality of Emulsified Mutton Sausage

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