摘要
研究对市售的14种台湾烤肠进行了感官评定、TPA质构特性检测、色差仪Lab值检测,并将感官评定结果与TPA质构特性进行了相关性分析。结果表明,不管是感官评定还是仪器测试的参数,反映出的14种样品的品质有一定的差异;TPA质构特性硬度与感官评定测定的硬度、粘聚性、咀嚼性达到了极显著相关;TPA质构特性硬度与感官评定测定的嫩度达到了显著相关;TPA质构特性咀嚼性与感官评定测定的硬度、粘聚性、咀嚼性达到了极显著相关;TPA质构特性咀嚼性与感官评定测定的嫩度达到了显著相关。
Sensory evaluation, TPA parameters and the Lab parameters of the commercial Taiwan sausages with fourteen types of brands were studied in this paper; the correlations between the sensory evaluation parameters and TPA parameters were analyzed. The results showed that the quality of the com- mercial Taiwan sausages with fourteen types of brands were different from each other ; there was highly sig- nificant association between TPA hardness and hardness, adhesiveness, chewiness of sensory evaluation; significant association between TPA hardness and tenderness of sensory evaluation ; highly significant association between TPA chewiness and hardness, cohesiveness, chewiness of sensory evaluation; and significant association between TPA chewiness and tenderness of sensory evaluation.
出处
《肉类工业》
2011年第9期29-32,共4页
Meat Industry
