基于模糊数学法评价不同煮制温度下新疆熏马肉的品质
|
摘要
目的:本实验旨在研究不同煮制中心温度对新疆熏马肉熟化过程感官品质的影响,结合模糊数学感官综合评价法确定最佳煮制温度。方法:探究了当煮制中心温度为60、65、70、75、80、85、90、95℃时熏马肉的蒸煮损失、色泽、剪切力、质构特性的变化情况,采用模糊感官评定法对不同蒸煮温度下肉样进行综合评定。结果:随着中心温度升高,蒸煮损失显著增大(p<0.05)。a*、b*值呈先减后增的趋势,L*先增后减,在70℃时,a*,b*达到最小值,L*达最大值。中心温度升高,硬度显著增大(p<0.05),弹性呈先增后减,黏聚性与咀嚼性呈先减后增的变化趋势。煮制温度与硬度、弹性黏聚性的相关系数分别为:0.957、-0.361、0.341,与咀嚼性相关性不显著。模糊感官评定得分由高到低对应肉样的中心温度为:85>80>70>90>95>75>65>60℃。结论:不同煮制中心温度对熏马肉的感官品质影响显著,可以通过控制中心温度保证熏马肉的感官品质,采用模糊数学法准确评价了在煮制中心温度为85℃时,熏马肉感官综合得分最高。
Purpose: The objective of this study was to research the effects of core temperature of boiling on the sensory quality of Xinjiang smoked horsemeat,to determine the optimum boiling temperature by fuzzy mathematic sensory evaluation.Methods: Changes in cooking loss,color,shear force,texture analysis,of the smoked horsemeat under the boiling core temperatures 60,65,70,75,80,85,90 and 95 ℃ were determined.By using fuzzy mathematic sensory evaluation method for different cooking temperature of meat samples for a comprehensive assessment.Results: With the core temperature rising,the cooking loss significantly increased( p < 0.05).Color a*and b*tend to decreased firstly and then increased,while L*first increasesd and then decreasesd,a*and b*reached the minimum and L*reached the maximum when the temperature was 70 ℃. As the temperature increasesd the hardness significantly increased( p < 0.05).However,the springiness was decreased after the first increased,cohesiveness and chewiness showed a tendency to decreased firstly and then increased.Core temperature and hardness,springiness,cohesiveness significantly associated,correlation coefficients were: 0.957,- 0.361,0.341.The scores of fuzzy mathematic sensory evaluation order correspond to core temperature as follows: 85 > 80 > 70 > 90 >95 > 75 > 65 > 60 ℃. Conclusion: The results showed that: Different boiled core temperature had significantly influenced on smoked horse meat quality,through controlled the core temperature to ensure the smoked horse meat quality.The boiled core temperature was 85 ℃,the score of fuzzy mathematic sensory evaluation of smoked horsemeat was the highest,accurately evaluated by fuzzy mathematics method.
Purpose: The objective of this study was to research the effects of core temperature of boiling on the sensory quality of Xinjiang smoked horsemeat,to determine the optimum boiling temperature by fuzzy mathematic sensory evaluation.Methods: Changes in cooking loss,color,shear force,texture analysis,of the smoked horsemeat under the boiling core temperatures 60,65,70,75,80,85,90 and 95 ℃ were determined.By using fuzzy mathematic sensory evaluation method for different cooking temperature of meat samples for a comprehensive assessment.Results: With the core temperature rising,the cooking loss significantly increased( p < 0.05).Color a*and b*tend to decreased firstly and then increased,while L*first increasesd and then decreasesd,a*and b*reached the minimum and L*reached the maximum when the temperature was 70 ℃. As the temperature increasesd the hardness significantly increased( p < 0.05).However,the springiness was decreased after the first increased,cohesiveness and chewiness showed a tendency to decreased firstly and then increased.Core temperature and hardness,springiness,cohesiveness significantly associated,correlation coefficients were: 0.957,- 0.361,0.341.The scores of fuzzy mathematic sensory evaluation order correspond to core temperature as follows: 85 > 80 > 70 > 90 >95 > 75 > 65 > 60 ℃. Conclusion: The results showed that: Different boiled core temperature had significantly influenced on smoked horse meat quality,through controlled the core temperature to ensure the smoked horse meat quality.The boiled core temperature was 85 ℃,the score of fuzzy mathematic sensory evaluation of smoked horsemeat was the highest,accurately evaluated by fuzzy mathematics method.
引文
[1]Lorenzo J M,Sarries M V,Tateo A,et al.Carcass characteristics,meat quality and nutritional value of horsemeat:a review.[J].Meat Science,2014,96(4):1478-1488.
[2]苏静,杨海燕,徐洁洁,等.响应面法优化马肉的烟熏工艺[J].食品科技,2014,5(5):106-110.
[3]Wattanachant S,Benjakul S,Ledward D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[4]宋政安.对肉、肉制品熟化机理及有关问题的探讨[J].肉类工业,1990,(4):24-25.
[5]Ioannou I,Perrot N,Hossenlopp J,et al.The fuzzy set theory:a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert[J].Food Quality&Preference,2002,13(7-8):589-595.
[6]Zadeh L A.Toward a theory of fuzzy information granulation and its centrality in human reasoning and fuzzy logic[J].Fuzzy Sets&Systems,1997,90(2):111-127.
[7]周家春.食品感官分析基础[M].北京:中国计量出版社,2006.:111-113.
[8]安莹,徐人平.模糊数学理论在产品设计评价中的应用[J].陕西科技大学学报:自然科学版,2011,28(6):149
[9]Perrot N.Fuzzy concepts applied to food product quality control:A review[J].Fuzzy Sets&Systems,2006,157(9):1145-1154.
[10]Li Chao,WANG Daoying,XU Weimin,et al.Effect of final cooked temperature on tenderness,protein solubility and micro structure of duck breast muscle[J].LWT-Food Science and Technology,2013,51:266-274.
[11]汤晓艳,周光宏,徐幸莲,等.钙离子溶液浸泡处理对牛肉肌原纤维的影响[J].南京农业大学学报,2004,27(3):95-98.
[12]王春青,李侠,张春晖,等.肌原纤维特性与鸡肉原料肉品质的关系[J].中国农业科学,2014,(10):2003-2012.
[13]孙皓,徐幸莲,王鹏.鸡肉类PSE肉与正常肉流变、质构特性的比较[J].食品与发酵工业,2013,39(5):194-199.
[14]Braghieri A,Piazzolla N,Carlucci A,et al.Development and validation of a quantitative frame of reference for meat sensory evaluation[J].Food Quality&Preference,2012,25(1):63-68.
[15]顾伟钢,彭燕,张进杰,等.模糊数学综合评价法在炖煮猪肉工艺优化中的应用[J].浙江大学学报:农业与生命科学版,2012,37(5):573-577.
[16]Meena G S,Gupta V K,Khetra Y.et al.Fuzzy logic(Similarity Analysis)Modelling for Sensory Evaluation of The Market Samples of Kheer Mohan[J]Indian J.Dairy Sci,2015,68(4):326-333.
[17]熊德国,鲜学福.模糊综合评价方法的改进[J].重庆大学学报,2003,26(6):93-95.
[18]Palka K,Daun H.Changes in texture,cooking losses and myofibrillar structure of bovine M.semitendinosus during heating[J].Meat Science,1999,51(3):237-243.
[19]Akta N,Kaya M.Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue a differential scanning calorimetry study[J].Meat Science,2001,58(4):413-419.
[20]Cheftel J C,Culioli J.Effects of high pressure on meat:A review[J].Meat Science,1997,46(3):211-236.
[21]Fletcher D L,Qiao M,Smith D P.The relationship of raw broiler breast meat color and p H to cooked meat color and p H[J].Poultry Science,2000,79(5):784-788.
[22]周光宏.肉品学[M].北京:中国农业科技出版社,1999:241-243.
[23]李海,魏秀丽,张春晖,等.卤制温度对酱卤藏羊肉品质影响研究[J].现代食品科技,2015,31(11):257-262.
[24]Petracci M,Baéza E.Harmonization of methodologies for the assessment of poultry meat quality features[J].Worlds Poultry Science Journal,2011,67(2):417-418.
[25]García-Segovia P,Andrés-Bello A,Martínez-MonzóJ.Effect of cooking method on mechanical properties,color and structure of beef muscle(M.pectoralis)[J].Journal of Food Engineering,2007,80(3):813-821.
[26]陈磊,王金勇,李学伟.仪器测定的猪肉质构性状与感官性状的回归分析[J].农业工程学报,2010,26(06):357-362.
[27]苏伟,陈旭,易重任,等.不同加热温度对三穗鸭肉品质的影响[J].广东农业科学,2013,(12):125-129.
[28]杨玉玲,游远,彭晓蓓,等.加热对鸡胸肉肌原纤维蛋白结构与凝胶特性的影响[J].中国农业科学,2014,(10):2013-2020.
[29]吴兵.鸡肉的热致变化研究[D].广州:华南理工大学,2011.
[30]Omana D A,Moayedi V,Xu Y,et al.Alkali-aided protein extraction from chicken dark meat:Textural properties and color characteristics of recovered proteins[J].Poultry Science,2010,89(5):1056-1064.
[2]苏静,杨海燕,徐洁洁,等.响应面法优化马肉的烟熏工艺[J].食品科技,2014,5(5):106-110.
[3]Wattanachant S,Benjakul S,Ledward D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[4]宋政安.对肉、肉制品熟化机理及有关问题的探讨[J].肉类工业,1990,(4):24-25.
[5]Ioannou I,Perrot N,Hossenlopp J,et al.The fuzzy set theory:a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert[J].Food Quality&Preference,2002,13(7-8):589-595.
[6]Zadeh L A.Toward a theory of fuzzy information granulation and its centrality in human reasoning and fuzzy logic[J].Fuzzy Sets&Systems,1997,90(2):111-127.
[7]周家春.食品感官分析基础[M].北京:中国计量出版社,2006.:111-113.
[8]安莹,徐人平.模糊数学理论在产品设计评价中的应用[J].陕西科技大学学报:自然科学版,2011,28(6):149
[9]Perrot N.Fuzzy concepts applied to food product quality control:A review[J].Fuzzy Sets&Systems,2006,157(9):1145-1154.
[10]Li Chao,WANG Daoying,XU Weimin,et al.Effect of final cooked temperature on tenderness,protein solubility and micro structure of duck breast muscle[J].LWT-Food Science and Technology,2013,51:266-274.
[11]汤晓艳,周光宏,徐幸莲,等.钙离子溶液浸泡处理对牛肉肌原纤维的影响[J].南京农业大学学报,2004,27(3):95-98.
[12]王春青,李侠,张春晖,等.肌原纤维特性与鸡肉原料肉品质的关系[J].中国农业科学,2014,(10):2003-2012.
[13]孙皓,徐幸莲,王鹏.鸡肉类PSE肉与正常肉流变、质构特性的比较[J].食品与发酵工业,2013,39(5):194-199.
[14]Braghieri A,Piazzolla N,Carlucci A,et al.Development and validation of a quantitative frame of reference for meat sensory evaluation[J].Food Quality&Preference,2012,25(1):63-68.
[15]顾伟钢,彭燕,张进杰,等.模糊数学综合评价法在炖煮猪肉工艺优化中的应用[J].浙江大学学报:农业与生命科学版,2012,37(5):573-577.
[16]Meena G S,Gupta V K,Khetra Y.et al.Fuzzy logic(Similarity Analysis)Modelling for Sensory Evaluation of The Market Samples of Kheer Mohan[J]Indian J.Dairy Sci,2015,68(4):326-333.
[17]熊德国,鲜学福.模糊综合评价方法的改进[J].重庆大学学报,2003,26(6):93-95.
[18]Palka K,Daun H.Changes in texture,cooking losses and myofibrillar structure of bovine M.semitendinosus during heating[J].Meat Science,1999,51(3):237-243.
[19]Akta N,Kaya M.Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue a differential scanning calorimetry study[J].Meat Science,2001,58(4):413-419.
[20]Cheftel J C,Culioli J.Effects of high pressure on meat:A review[J].Meat Science,1997,46(3):211-236.
[21]Fletcher D L,Qiao M,Smith D P.The relationship of raw broiler breast meat color and p H to cooked meat color and p H[J].Poultry Science,2000,79(5):784-788.
[22]周光宏.肉品学[M].北京:中国农业科技出版社,1999:241-243.
[23]李海,魏秀丽,张春晖,等.卤制温度对酱卤藏羊肉品质影响研究[J].现代食品科技,2015,31(11):257-262.
[24]Petracci M,Baéza E.Harmonization of methodologies for the assessment of poultry meat quality features[J].Worlds Poultry Science Journal,2011,67(2):417-418.
[25]García-Segovia P,Andrés-Bello A,Martínez-MonzóJ.Effect of cooking method on mechanical properties,color and structure of beef muscle(M.pectoralis)[J].Journal of Food Engineering,2007,80(3):813-821.
[26]陈磊,王金勇,李学伟.仪器测定的猪肉质构性状与感官性状的回归分析[J].农业工程学报,2010,26(06):357-362.
[27]苏伟,陈旭,易重任,等.不同加热温度对三穗鸭肉品质的影响[J].广东农业科学,2013,(12):125-129.
[28]杨玉玲,游远,彭晓蓓,等.加热对鸡胸肉肌原纤维蛋白结构与凝胶特性的影响[J].中国农业科学,2014,(10):2013-2020.
[29]吴兵.鸡肉的热致变化研究[D].广州:华南理工大学,2011.
[30]Omana D A,Moayedi V,Xu Y,et al.Alkali-aided protein extraction from chicken dark meat:Textural properties and color characteristics of recovered proteins[J].Poultry Science,2010,89(5):1056-1064.