Selection of sensory quality evaluation indexs of duck blood tofu

In this paper,10 different brands of duck blood tofu were selected to undergo sensory evaluation in order to establish a simple,rapid way to evaluate the edible quality of duck blood tofu and a quality evaluation method.Key evaluation indexes of duck blood tofu were screened through M value method,principal component analysis and correlation analysis. Though M value method and principal component analysis,12 indexes were gained including surface smoothness,tenderness,and hardness and so on. Correlation analysis results showed that the correlation coefficients of surface smoothness,tenderness,elasticity,hardness and gumminess were 0.794,0.756,0.889 and 0.794 respectively. Correlation coefficient between duck flavor and moisture was 0.808; and correlation coefficient between dark red color and toughness was 0.518. Considering different index load factors and correlation coefficients,six indexes including smoothness,firmness,dark red color,juicy,fragility and flavor were selected as key evaluation indexes of the edible quality of duck blood tofu.Analysis showed that these six indexes,representing all the characteristics of duck blood tofu,such as appearance,texture,flavor,color,etc.,can provide an easy and accurate way to evaluate the edible quality of duck blood tofu.