摘要
以冷冻大西洋鲭鱼为原料,采用感官评价方法根据样品的腥味程度和喜好程度进行排序,并分别利用秩和检验法与R-index法两种数据分析方法对排序结果进行统计分析,探讨不同腥味脱除方法对大西洋鲭鱼蒸烤后感官品质的影响,并结合电子鼻结果,由此确定最佳脱腥工艺。结果表明:秩和检验法和R-index法统计分析大西洋鲭鱼腥味排序和喜好度排序结果一致。葱姜蒜+料酒掩蔽法是其中腥味最小且最受喜欢的脱腥工艺。
Changes in sensory quality characteristics in relation to different deodorization processing in frozen Atlantic mackerel were studied,in order to screen the best deodorization process.The methodological approaches taken in this study were based on both ranking analysis and electronic nose analysis.The results of this investigation showed that the rank sum test method and R-index method were consistent in the statistical analysis of fishy attributes ranking and preference ranking.Onion ginger garlic+cooking wine masking method preserved the quality of Atlantic mackerel with the least fishy odor and the most favoured as compared to other deodorization process.
作者
吴吉玲
黄一珍
姜鹏飞
郑佳楠
李国栋
秦磊
董秀萍
WU Ji-ling;HUANG Yi-zhen;JIANG Peng-fei;ZHENG Jia-nan;LI Guo-dong;QIN Lei;DONG Xiu-ping(National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing,Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Qingdao Yihexing Food Co.,Ltd.,Qingdao 266400,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第23期73-79,共7页
Food Research and Development
基金
国家重点研发计划项目(2019YFD0902000)。