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 ,？0,75,80,85,90 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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第15期134-139,224,共7页
Science and Technology of Food Industry
基金
国家科技支撑计划项目"北方特色酱卤熏菜肴加工关键技术及产业化"(2014BAD04B00)
关键词
煮制
熏马肉
熟化
模糊数学
感官评价
boiling
smoked horsemeat
ripening
fuzzy mathematics
sensory evaluation
