摘要
鹅肉嫩度是评价鹅肉食用品质的一项重要指标。通过近红外线扫描法、剪切力测定法、肌纤维直径测定法以及感官评定法4种常见的禽肉测定方法分别对鹅腿肉的嫩度进行测定比较。利用SPSS统计分析软件对测定指标进行相关性分析,从而确定最佳的鹅肉嫩度测定方法。结果表明剪切值、感官评定法所测定的鹅肉嫩度一致性较高、结果最可靠;近红外扫描法在实际测量中存在一定误差,可靠性较好;肌纤维直径法评价效果最差。
The tenderness is one of the most important factor for evaluating the quality of goose meat.There are usually four methods to evaluate the quality of poultry： near infrared scanning,shear force mensuration,fibre diameter analyzer and sensory evaluation system.On basis of those measures,this paper focus on appraising the tenderness of geese.The correlation analysis of experimental data is made here by the use of statistical analysis software of SPSS.This paper obtians the optimal method to evaluate the tenderness of goose.The result shows that the method of shear force mensuration and sensory evaluation system are the most reliable to evaluate the tenderness of goose.However,the error in the measure of near infrared scanning measure make it unreliable in practice;while the evaluation from the fibre diameter analyzer would be the worst.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期38-42,共5页
Food Research and Development
基金
黑龙江省教育厅科学技术研究资助项目"鹅肉风味及质构特性研究"(11541402)
关键词
鹅肉
嫩度
评价
近红外扫描法
肌纤维直径法:剪切值法
goose
tenderness
evaluation
near infrared scanning mensuration
fibre diameter mensuration
shear force mensuration
