摘要
采用多项特性评析法对火腿肠感官质量进行了评定,并用t检验对火腿肠的感官特性进行了分析。结果表明,两种火腿肠353和162感官评定的级别都是二级品,两种火腿肠的色泽、口感、组织状态和风味之间都无显著差异,该法适合于确定火腿肠级别的感官检验。
The multivariate characteristic assessment method was adopted, and the sensory quality of ham sausage was evaluated, and t test was used to analyze sensory characteristics of ham sausage. The results showed that the level of sensory evaluation of two ham sausage was 352 and 162 respectively, and they were second grade. There were no significant differences in the color, taste, structural state and flavor of two ham sausage, and this method was suitable for sensory evaluation in determining ham sausage level.
出处
《肉类工业》
2019年第9期53-54,58,共3页
Meat Industry
基金
2016年度河南省医学教育研究项目(Wjlx2016129)
关键词
多项特性评析法
T检验
感官评价
火腿肠
multivariate characteristic assessment method
t test
sensory evaluation
ham sausage
