岱瞿族大黄鱼质构特性与感官评价的相关性分析

Correlation analysis between texture and sensory evaluation of Daiqu group Pseudosciaena crocea

中文关键词:  大黄鱼  品质  质构  感官评价  质构分析

英文关键词:Pseudosciaena crocea  quality  texture  sensory evaluation  texture profile analysis

中文摘要:

      目的 分析养殖大黄鱼质构特性与感官评价的相关性。方法 选择温州不同海域的养殖大黄鱼样品进行肥满度、蛋白质、脂肪、水分、胶原蛋白测定, 并进行感官评定和质构剖面分析(texture profile analysis, TPA); 对结果进行因子和主成分分析, 以及相关性分析; 再以TPA指标为自变量、感官评价指标为因变量进行逐步回归分析, 建立感官预测模型。结果 温州不同海域养殖大黄鱼, 在肥满度、脂肪含量、蛋白质含量、质构测定中弹性与咀嚼性指标均存在显著性差异, 感官评价指标也存在显著性差异。通过主成分分析得到TPA指标和感官评价指标各1个主成分, 累计方差贡献率分别为72.86%和89.97%。相关性结果表明, 感官评价结果与TPA测定结果之间存在显著的相关性(r=?0.933~0.808, P<0.05), 并建立了色泽、滋味、肉纤维和质地与咀嚼性的预测模型和气味与弹性的预测模型。结论 本研究确定了温州地区养殖大黄鱼品质评价定量指标; 大黄鱼感官评价指标受TPA指标中的弹性、咀嚼性影响; 本研究的温州大黄鱼感官评价预测模型为大黄鱼品质评价标准体系的科学建立提供了依据。

英文摘要:

      Objective To analyze the correlation between texture and sensory evaluation of cultured Pseudosciaena crocea. Methods The research determined the fatness, protein, fat, water, and collagen of cultured Pseudosciaena crocea from different sea areas in Wenzhou, and analyzed for sensory evaluation and texture profile analysis (TPA). Principal component analysis and correlation analysis were conducted based on results of sensory evaluation and TPA. Then taking TPA indicators as independent variables, sensory evaluation indicators as dependent variables, stepwise regression analysis was conducted and sensory evaluation model was established. Results Fatness, protein, fat, texture characteristics including elasticity, chewiness of Pseudosciaena crocea from different sea areas in Wenzhou were significantly different, sensory evaluation indicators were also significantly different. One principal component of TPA and sensory evaluation was extracted by principal component analysis, variance contribution ratios were 72.86%, 89.97%. The correlation was significant between sensory evaluation measure and TPA analysis (r=?0.933-0.808, P<0.05). Forecasting model of color, taste, tissue form and chewiness was presented. Forecasting model of smell and elasticity was presented. Conclusion The indicators for quality evaluation of Pseudosciaena crocea cultured are obtained. Sensory evaluation are affected by chewiness, elasticity in TPA. The forecasting model of sensory evaluation in this study is generated to provide references for scientifically building quality evaluation criteria system in Pseudosciaena crocea.