摘要
为探究五香驴肉品质的评价标准,选取15种品牌的五香驴肉作为样品,对五香驴肉的蛋白质、脂肪、水分、不饱和脂肪酸、L^(*)值、a^(*)值、b^(*)值及剪切力进行测定,采用主成分分析法建立五香驴肉品质评价模型,并结合感官评价结果进行验证。结果表明:第1和第2主成分贡献率分别为65.61%和26.17%,累计贡献率为91.78%,其中脂肪、b^(*)值、不饱和脂肪酸含量为驴肉品质的主要影响因子。将该评价模型结果与感官评价结果进行Pearson相关性分析,发现相关性为极显著(P<0.01),相关系数为0.966,表明两种评价方法具有良好的一致性,可为五香驴肉标准化生产提供一定的理论支撑。
15 brands of spiced donkey meat were collected to investigate the evaluation criteria for the quality of spiced donkey meat.Based on determination of protein,fat,moisture,unsaturated fatty acids,L^(*),a^(*),b^(*),and shear force,the quality evaluation model of spiced donkey meat was established by using principal component analysis and verified by the sensory evaluation results.The results showed that the first and second principal component contribution rates were 65.61% and 26.17%,respectively,with a cumulative contribution rate of 91.78%,in which b^(*),fat and unsaturated fatty acid content were the main factors.According to the Pearson correlation analysis,there was an extremely significant correlation(P<0.01)between the results of the evaluation model and the sensory evaluation,with a correlation coefficient of 0.966,indicating a good agreement between two evaluation methods.
作者
陈岩松
李旭
李春梅
章海风
王敏
CHEN Yansong;LI Xu;LI Chunmei;ZHANG Haifeng;WANG Min(School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China;School of Hotel,Jiangsu Food&Pharmaceutical Science College,Huai’an,Jiangsu 223001,China;Yang Cuisine Industrialization Engineering Research Center,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Intangible Cultural Heritage,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2023年第3期67-74,共8页
Journal of Researches on Dietetic Science and Culture
基金
江苏省文化和旅游重点实验室研究项目(203560133)
川菜发展研究中心科研项目(CC21Z09)
中餐非遗技艺传承文化与旅游部重点实验室2022年度开放课题(WLB2206)。
关键词
五香驴肉
品质分析
主成分分析
评价模型
感官评价
spiced donkey meat
quality analysis
principal component analysis
evaluation model
sensory evaluation
