金枪鱼质构特性与感官评价相关性研究

Research of Relationship between Texture and Sensory Evaluation of Tuna

目的:质构是水产品品质的重要组成部分,为了对金枪鱼的质构做全面评价,采用感官评价和仪器分析两种方法探讨它们的相关性。方法:以3种金枪鱼的3个部位的鱼肉为研究对象,采用质地剖面检验法进行感官评定,用质构仪(TPA模式)进行仪器分析。结果:9个样品的感官评价和TPA分析结果都具有显著性差异(P<0.05)。对金枪鱼TPA测定数据进行因子和主成分分析,得到2个主成分,累计方差贡献率为86.68%。对感官评定和仪器分析结果进行相关性分析,结果表明TPA测定结果与感官评定结果之间存在显著的相关性(r=-0.834-0.962,P<0.01)。以TPA分析指标为自变量,感官评定指标为因变量进行逐步回归分析,得到具有统计意义的感官硬度、感官黏聚性、感官咀嚼性和感官多脂性的预测模型。结论:金枪鱼品质的质构仪器分析和感官评定具有很好的相关性,为质构仪在水产品品质评价上提供了理论依据。

Objective： Texture is one of the important factors to influence the quality of aquatic product. In order tofind a reasonable way to evaluate the texture for tuna, the research analyzed the textural characteristics of tuna and fo- cused on the correlation between sensory and instrumental measurement. Methods： Three kinds of tuna, three parts of tuna were used as the study object, texture profile analysis was used to determine and compare the sensory characteris- tics of samples, and TPA （Texture Profile Analysis） was used as instrumental methodology. Results： The sample suggest- ed that there were significant difference （P〈0.05） both the sensory texture attributes and TPA parameters. Two principal components of TPA was extracted by principal component analysis the cumulative contribution to variance was up to 86.685%. The correlation was significant between TPA analysis and sensory evaluation measure @=-0.854-0.962, P〈O.01）. Stepwise regression analysis was used to generate prediction equations with the parameters of TPA as independent vari- ables, and the data of principal sensory attributes as dependent variable. The prediction equations of sensory hardness, adhesiveness, chewiness and greasiness were of significance in statistics. Conclusions： The study showed that there was high correlation between the values of the sensory evaluation and the instrumental texture analyses of tuna, which provid- ed an important theory for the application of texture analyzer in the quality evaluation of aquatic product.