摘要
以原味鸡汤、浓缩鸡汤(吴太婆牌和史云生牌)和勾兑鸡汤(家乐牌浓汤宝和太太乐牌浓缩鸡汁)为研究对象,对不同鸡汤制品普通营养成分(粗脂肪、粗蛋白和固形物)含量、色差和感官评分等进行分析比较;并利用低场核磁共振(LF-NMR)技术结合主成分分析法对上述鸡汤进行检测区分。结果表明:原味鸡汤营养成分含量和感官评分最高;LF-NMR数据结合主成分分析的结果,可使不同种类鸡汤得到明显的区分;且LF-NMR弛豫特性数据与食品感官评分、鸡汤的理化营养成分参数3者之间具有较好的相关性。该研究结果说明低场核磁共振技术应用于食品品质的区分识别具有可行性。
The original,concentrated(Wutaipo Brand and Shiyunsheng Brand)and blended chicken soup(Knorr Soup Treasure and Totole Brand Chicken Sauce Concentrate)were compared in the content and color difference of common nutrients(crude fat,crude protein and solids)and sensory scores.Low-field nuclear magnetic resonance(LF-NMR)combined with principal component analysis(PCA)was used to distinguish the differences.The results showed that the original chicken soup had the highest nutritional content and sensory scores;LF-NMR combined with PCA could clearly distinguish the types of chicken soup.There was a good correlation among the three nutritional component parameters,suggesting feasible application of LF-NMR in identifying food quality.
作者
张汤磊
沈海军
高子武
曹仲文
ZHANG Tanglei;SHEN Haijun;GAO Ziwu;CAO Zhongwen(School of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu 225127, China;Department of Cuisine, Yangzhou Life Science and Technology School, Yangzhou, Jiangsu 225100, China;Department of Cuisine, Yangzhou College of Tourism and Commerce, Yangzhou, Jiangsu 225001, China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2022年第2期65-71,共7页
Journal of Researches on Dietetic Science and Culture
基金
教育部人文社会科学研究一般项目(17YJAZH006)
四川省高等学校重点实验室开放基金(PRKX201911)。
关键词
鸡汤
低场核磁共振技术
主成分分析
chicken soup
Low Field NMR(LF-NMR)
principal component analysis
