摘要
以7个市售(Y_(1),Y_(2),Y_(3),Y_(4),Y_(5),Y_(6),Y_(7))鸡精调味料为材料,通过感官品质评价和理化特性测定,研究鸡精调味料感官品质和理化特性之间的相关性。结果表明:鸡精调味料的香辛料味与谷氨酸钠、总氮呈显著的负相关性;冲击感与氯化物呈显著的正相关性;持久感与氯化物呈极显著的正相关性。通过回归分析建立的鸡精调味料感官品质预测模型,回归方程显著,说明鸡精调味料理化特性和感官品质具有很好的相关性,可以实现理化特性对感官品质的预测分析。
The aim was to study the correlations between the sensory quality and physico-chemical properties of chicken essence seasonings through sensory quality evaluation and physico-chemical properties determination using 7 commercially available chicken essence seasonings(Y_(1),Y_(2),Y_(3),Y_(4),Y_(5),Y_(6),Y_(7))as materials.The results showed that the spice flavor of chicken essence seasoning was significantly negatively correlated with sodium glutamate and total nitrogen;The intensiveness was significantly positively correlated with chloride;The lingering was significantly positively correlated with chloride.The developed regression model for sensory quality of chicken essence seasonings was significant,indicating that there were good correlations between physico-chemical properties and sensory quality of chicken essence seasonings.Thus,physico-chemical properties could be measured for predictive analysis of the sensory quality for chicken essence seasonings.
作者
李晓燕
王思佳
LI Xiaoyan;WANG Sijia(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)
出处
《食品工业》
CAS
2023年第2期268-272,共5页
The Food Industry
关键词
鸡精调味料
理化特性
感官品质
相关性分析
回归分析
chicken essence seasoning
physico-chemical properties
sensory quality
correlations
regression model
