羊肉熏制感官品质属性评价模型的建立

柴佳丽; 王振宇; 侯成立; 田建文; 张德权

doi:10.13386/j.issn1002-0306.2019.07.005

羊肉熏制感官品质属性评价模型的建立

1. 中国农业科学院农产品加工研究所, 农业农村部农产品加工重点实验室, 北京 100193;
2. 宁夏大学农学院, 宁夏银川 750021

基金项目:

内蒙古自治区科技重大专项(巴美肉羊产业化技术研究集成应用)

国家重点研发计划(2016YFD0401505)

国家农业科技创新工程

国家现代肉羊产业技术体系(CARS-38)。

详细信息

作者简介:
柴佳丽(1990-),女,硕士研究生,研究方向:肉品科学与技术,E-mail:1558387239@qq.com。

通讯作者:
张德权(1972-),男,博士,研究员,研究方向:肉品科学与技术,E-mail:dqzhang0118@126.com。

中图分类号: TS251.1
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出版历程
- 收稿日期: 2018-03-29
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-03-31

Sensory Quality and Evaluation Model Establishment of Smoked Mutton

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China;
2. Agricultural College of Ningxia University, Yinchuan 750021, China

摘要

摘要: 主要探讨不同品种、部位羊肉熏制后感官品质的差异,为羊肉加工利用提供数据支持,采集了10个品种肉羊的米龙、通脊部位肉,烟熏后进行感官属性测定,并采用方差分析、相关性分析、层次分析的方法对数据进行处理。结果显示:米龙与通脊熏制后,盐池滩羊的总体可接受性得分最高。品种对米龙熏制感官评价得分的影响大于通脊。同一品种米龙与通脊熏制羊肉的感官评价得分无明显差异(p>0.05)。最终筛选出外观、多汁性作为熏制羊肉感官品质评价的主要指标,得到熏制羊肉的感官评价模型:总评分=0.596外观+0.633多汁性-1.487(R²=0.811)。本结果既为熏制羊肉工业化生产提供依据,又为消费者理性选择熏制羊肉提供技术参考。
- 熏制羊肉 /
- 感官品质 /
- 品种 /
- 外观 /
- 多汁性
Abstract: The aim of the study was to investigate the difference of the sensory quality of smoked lamb between varieties and parts,and to provide theoretical support for mutton processing. The sensory attributes of 10 breeds of lamb topside and longissimus were determined after smoking,and the date were processed by variance(ANOVA),correlation analysis(CA)and Hierarchy process(AHP). The results indicated that the topside and longissimus muscles of Yanchi Tan lamb had the highest overall acceptability scores. The difference of sensory quality scores of topside muscles from different varieties of lamb was larger than that of the longissimus muscles. The scores of sensory quality between topside and longissimus muscles from one variety of lamb had no significant difference(p>0.05). Finally,the appearance and juice were selected as the main indexes for sensory quality of smoked mutton,and the sensory evaluation model of smoked mutton was obained:The total points=0.596Appearance+0.633Juice-1.487(R²=0.811). The results not only provided theoretical basis and technical support for lamb processsing but also provided technical reference for consumers reasoningly choose smoked lamb.
- smoked lamb /
- sensory quality /
- varieties /
- appearance /
- juice