新疆馕制品TPA指标与感官评价指标的相关性研究

Study of Correlation between TPA Parameters and Sensory Evaluation Index of Nang Products

采用质构分析法(TPA)和感官评价对馕制品的不同部位(馕心和馕边)的品质进行了研究。分别分析了馕心和馕边的TPA各指标间的相关性,以及感官评价指标和TPA指标间的相关性。试验结果表明,馕制品的质构分析中应重点关注其硬度、黏着性、黏聚性、咀嚼性和回复性指标;感官评价结果与质构分析结果间有着不同程度的相关性。筛选出了对馕制品品质进行综合评价的主要TPA指标和感官评价指标,为馕制品的客观评价提供了一定的参考依据。

The quality of different parts of Nang products（ Nang heart and edge） were studied by use of texture profile analysis（TPA） and sensory evaluation. The correlations between each TPA index were studied, and correlations between sensory evaluation and TPA parameters were also studied. The results showed that texture profile analysis of Nang should focus on its hardness, adhesiveness, cohesiveness, chewiness and resilience, and there were different degrees of correlations between the sensory evaluation results and texture analysis results. The experiments elected the main TPA parameters and sensory evaluation index for the comprehensive evaluation of Nang quality, and provided certain reference for the objective evaluation of Nang products quality.