卤鹅品质综合评价方法的建立及应用
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摘要
基于模糊数学对卤鹅肉制品感官指标进行评定,建立一套合理的感官评定方法;基于主成分分析对卤鹅色泽指标进行分析,形成一套实用的品质分析方法;通过蒸煮损失的比较,得出交变式卤煮工艺制得的产品蒸煮损失虽然有增加,但差异不显著。交变式卤煮工艺由于卤制品的入味均匀性和穿透性大幅度提高,卤味更佳,肉体硬度适中,制得的产品品质较优,工艺值得推广。
Based on fuzzy mathematics, the sensory evaluation of spiced goose meat was evaluated, and a set of reasonable sensory evaluation methods were established. Based on the principal component analysis, the color indexes of the spiced goose meat were analyzed to form a set of practical quality analysis methods. By comparing the cooking loss, it was found that the cooking loss of the products made by alternate steaming process increased, but the difference was not significant. The process of alternate steaming process cooking had improved the flavor uniformity and penetration of spiced goose meat, taste,moderate hardness, quality of the products was good, and the process worth popularizing.
Based on fuzzy mathematics, the sensory evaluation of spiced goose meat was evaluated, and a set of reasonable sensory evaluation methods were established. Based on the principal component analysis, the color indexes of the spiced goose meat were analyzed to form a set of practical quality analysis methods. By comparing the cooking loss, it was found that the cooking loss of the products made by alternate steaming process increased, but the difference was not significant. The process of alternate steaming process cooking had improved the flavor uniformity and penetration of spiced goose meat, taste,moderate hardness, quality of the products was good, and the process worth popularizing.
引文
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[2]汤晓艳,周光宏,徐幸莲,等.肉嫩度决定因子及牛肉嫩化技术研究进展[J].中国农业科学,2007,40(12):2835-2841.
[3]BRADY D E.A study of the factors influencing tenderness and testure of beef[J].Proceeding of American Social Animal Production,1937(30):246-250.
[4]中华人民共和国卫生部.酱卤肉制品:GB/T 23586-2009[S].北京:中国标准出版社,2009.
[5]布丽君,钟正泽,林保忠,等.不同杀菌方式对卤鹅品质的影响研究[J].食品工业科技,2013,34(24):258-264.
[6]KONDJOYAN A,OILLIC S,PORTANGUEN S,et al.Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat[J].Meat Science,2013,95(2):336-344.
[7]赵杰文,林颢.食品、农产品无损检测中的数据处理和分析方法[M].北京:科学出版社,2012.
[8]田广文,陈德育,杨祥.灵芝酸乳发酵工艺响应面优化与模糊数学评价[J].食品工业,2013,34(3):15-19.
[9]刘昱彤.全豆豆腐加工工艺及质构特性的研究[D].无锡:江南大学,2013.
[10]王伏虎.SPSS在社会经济分析中的应用[M].合肥:中国科学技术大学出版社,2009.
[11]ABDI H,WILLIAMS L J.Principal component analysis[J].Wiley Interdisciplinary Reviews:Computational Statistics,2010,2(4):433-459.