加州鲈腌制品仪器分析与感官评价相关性研究

Correlation research between instrumental analysis and sensory evaluation of Microperus salmoide salted products

中文关键词:  鲈鱼  质构  感官  主成分分析  逐步回归分析

英文关键词:Micropterus salmoides  texture  sensory  principal component analysis  stepwise regression analysis

中文摘要:

      目的 研究鱼肉质构特性及其仪器测定和感官结果的相关性。方法 选用不同腌制时间的加州鲈样品进行仪器质地剖面分析(texture profile analysis, TPA)和感官评价。结果 主成分分析实验中, 鲈鱼腌制品TPA 指标和感官评价指标分别得出2 个主成分, 累计方差贡献率分别达87.39%和82.17%; 腌制时间为2 h 时,TPA 指标值和感官评价较优。相关性分析结果表明, 感官粘聚性与TPA 咀嚼性、TPA 胶黏性具有显著负相关性(P<0.05, r=?0.713; P<0.01, r=?0.834), 感官胶黏性与TPA 硬度显著正相关(P<0.05, r=0.805)。结论 选取感官指标为因变量, TPA 指标为自变量进行逐步回归分析, 得到具有统计学意义的感官粘聚性和胶黏性的预测方程, 为鲈鱼腌制品在品质评价上的预测提供了依据。

英文摘要:

      Objective To investigate the texture characteristics and correlations between instrumental determination and sensory results on fish meat. Methods Texture profile analysis (TPA) and sensory evaluation were performed in the samples of Micropterus salmoides with different curing time. Results In the experiment of principal component analysis, the TPA index and sensory evaluation index of Micropterus salmoides were obtained respectively, and the cumulative variance contribution rates were 87.39% and 82.17%, respectively. When the curing time was 2 h, TPA index and sensory evaluation were better. The correlation analysis showed that cohesiveness of sensory evaluation was significantly negatively correlated with the chewiness and gumminess of TPA (P<0.05, r=?0.713; P<0.01, r=?0.834). The gumminess of sensory evaluation was positively correlated with TPA hardness(P<0.05, r=0.805). Conclusion The sensory index was chosen as the dependent variable and the TPA index was used as the independent variable, and the prediction equations of sensory cohesiveness and gumminess was generated through stepwise regression analysis, which provided the basis for the prediction of the quality of Micropterus salmoides salted product.