摘要
以21块羊的通肌和后腿为原料,参照国家标准GB/T 16861—1997,采用感官评价结合M值、主成分分析和相关性分析方法对羊肉的食用品质评价指标进行了筛选,结果表明,羊肉食用品质评价指标主要包括外观、质构和风味3个方面,其中,外观主要由湿润度来评价,质构主要由硬度、嫩度、多汁性来评价,风味主要由肉香味和膻味来评价;相关性分析表明,湿润度与多汁性有较强的相关性(r=0.62),硬度和肉香味均与嫩度有较强的相关性(r分别为-0.72,-0.57),即多汁性中包含了湿润度的信息,嫩度中包含了硬度和肉香味的信息,为此,最终确定膻味、嫩度和多汁性为评价羊肉食用品质的评价指标。
The indicators of lamb eating quality was screened by M value method,principal component analysis and correlation analysis coupled with sensory evaluation by means of 21 pairs of lamb m.longissimus thoracis and hindquarters.It was concluded that the indicators of lamb eating quality comprised appearance,texture and flavor,and the appearance comprise moisture;the texture comprised hardness tenderness and juiciness;the flavor comprised flavor intensity and the smell of mutton flavor.The result of correlation analysis shows that the moisture has a strong relationship with juicy（R=0.62）,hardness and meat flavor both have a strong relationship with tenderness（R=-0.72,-0.57）.So the lamb eating quality can be evaluated by smell of mutton flavor、tenderness and juicy.
出处
《食品科技》
CAS
北大核心
2010年第12期140-144,共5页
Food Science and Technology
基金
公益性行业(农业)科研专项(200903043)
关键词
羊肉
食用品质
评价指标
筛选
lamb
eating quality
evaluation indicators
screening
