鸭血豆腐感官品质评价指标筛选

Selection of sensory quality evaluation indexs of duck blood tofu

为了简单、快速评价鸭血豆腐的食用品质,建立鸭血豆腐质量评判方法,本文对10种不同品牌的鸭血豆腐进行感官评价,并通过M值法、主成分分析、相关性分析的方法,对鸭血豆腐的关键评价指标进行筛选。通过M值分析和主成分分析筛选得到表面光滑、嫩度、硬度等12个评价指标。相关性分析结果表明,表面光滑与嫩度、质地弹性、硬度、粘着性相关系数分别为0.794、0.756、0.889和0.794;鸭香味与湿润度的相关系数为0.808;暗红色和韧性相关系数为0.518。结合不同指标载荷因子与相关系数,最终筛选出表面光滑、紧实度、暗红色、多汁性、易碎性和鸭香味6个指标作为鸭血豆腐食用品质的关键评价指标。分析表明,这6个指标代表了鸭血豆腐的外观、质地、风味、色泽等的全部特征,可以简单、准确地评价鸭血豆腐的食用品质。

In this paper, ]0 different brands of duck blood tofu were selected to undergo sensory evaluation in order to establish a simple, rapid way to evaluate the edible quality of duck blood tofu and a quality evaluation method. Key evaluation indexes of duck blood tofu were screened through M value method, principal component analysis and correlation analysis. Though M value method and principal component analysis, 12 indexes were gained including surface smoothness, tenderness, and hardness and so on.Correlation analysis results showed that the correlation coefficients of surface smoothness, tenderness, elasticity, hardness and gumminess were 0.794,0.756, 0.889 and 0.794 respectively.Correlation coefficient between duck flavor and moisture was 0.808 ; and correlation coefficient between dark red color and toughness was 0.518. Considering different index load factors and correlation coefficients, six indexes including smoothness, firmness, dark red color, juicy, fragility and flavor were selected as key evaluation indexes of the edible quality of duck blood tofu.Analysis showed that these six indexes, representing all the characteristics of duck blood tofu, such as appearance, texture, flavor, color, etc., can provide an easy and accurate way to evaluate the edible quality of duck blood tofu.