摘要
为研究不同油脂对牦牛酸醡肉脯食用品质的影响,以空白样品为对照,以感官、质构和色差为评价指标,采用主成分综合得分方法进行食用品质分析。结果表明,色差分析中橄榄油样品的红度(a^(*))、亮度(L^(*))、色彩饱和度(C^(*))最佳,分别为16.00,30.30,18.58;橄榄油样品的咀嚼性和感官弹性最佳;通过判别函数分析发现,空白样品的香气和滋味特征与其他样品差异较大,黄油和猪油样品的香气特征接近,橄榄油样品的滋味特征与其他样品差距较大;通过非相似性分析得出,橄榄油样品和空白样品的欧式距离最远,为298.366。感官得分和主成分综合评分结果表明橄榄油样品的综合食用品质最佳。
To study the effect of different oils on the edible quality of sour yak jerky,with blank sample as the control group,the sense,texture and color difference as the evaluation indexes,the principal component comprehensive score method is used to analyze the edible quality.The results show that olive oil sample has the best redness(a^(*)),brightness(L^(*))and color saturation(C^(*)),which are 16.00,30.30,18.58 respectively and the chewiness and sensory elasticity of olive oil sample are the best.Through discriminant function analysis,it is found that the aroma and taste characteristics of the blank sample are quite different from those of other samples,the aroma characteristics of butter sample and lard sample are close,and the taste characteristics of olive oil sample are quite different from those of other samples.Through dissimilarity analysis,the Euclidean distance between olive oil sample and blank sample is the farthest,which is 298.366.The results of sensory score and principal component comprehensive score show that the comprehensive edible quality of olive oil sample is the best.
作者
卢雪松
彭毅秦
丁捷
何江红
肖猛
纪芯钥
王海燕
张雨薇
LU Xue-song;PENG Yi-qin;DING Jie;HE Jiang-hong;XIAO Meng;JI Xin-yue;WANG Hai-yan;ZHANG Yu-wei(Cuisine College,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Culinary Science,Sichuan Tourism University,Chengdu 610100,China;Food College,Sichuan Tourism University,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2022年第8期62-65,74,共5页
China Condiment
基金
四川省科技厅应用基础研究计划项目(2020YJ0405)
川菜研究发展中心科研项目(CC19Z16,CC17Z02)
四川旅游学院科研创新团队项目(21SCTUTD03,18SCTUTD04)
四川省高校重点实验室项目(HQPRKX2020Z01)。
关键词
牦牛酸醡肉脯
油脂
主成分分析
风味特征
食用品质
sour yak jerky
oils
principal component analysis
flavor characteristics
edible quality
