市售软包装卤蛋产品品质特性分析

Analysis of quality characteristic of market marinated eggs

对10种市售卤蛋产品进行理化及定量描述性分析,消费者接受性测试,并利用相关性分析方法分析了各指标之间的相互关系。结果表明:10种卤蛋产品各指品质标均存在不同程度的差异,其中黄度b*、蛋黄咀嚼性和甜味3个指标的差异最大,变异系数均在50%以上;p H值、含水率、蛋白含量、TBA值、蛋白蛋黄弹性的差异较小,变异系数均在15%以下。各指标之间存在不同程度的相关性,其中蛋白含水率与蛋白含量、蛋白硬度、蛋白咀嚼性、五香味、甜味呈显著负相关(P<0.05),色泽指标L*、a*、b*之间均呈极显著正相关(P<0.01),且都与酱香味呈极显著负相关(P<0.01)。消费者对各种卤蛋的总体、可按受性外观、气味、滋味和质地喜欢程度也存在显著性差异,10种卤蛋产品的消费者总体可接受度从高到低为8>4>3>5>1>6>2>9>7>10。与消费者总接受性的相关性分析表明,含水率、蛋白含量、质构数值、风味指标与消费者总体可接受性具有显著相关性(P<0.05),为影响产品总体可接受性的关键指标。

In order to analyze the quality of marinated eggs,this article studied 10 kinds of market products through physicochemical analysis,quantitative descriptive analysis,consumer acceptance test and Pearson Correlation. The results showed that the quality indexes were different among these 10 kinds of stew eggs; the value of b＊,yolk chewiness and sweetness showed big differences with high variable coefficient over 50%; p H,moisture content,protein content,TBA value,spring showed less differences with less than 15%. There were correlations between different indexes. Protein content,white hardness,white chewiness,five spices flavor,sweet taste all highly correlated with moisture content of white. Color values of L＊,a＊,b＊positively correlated with each other,and all had a negatively correlation with soy sauce flavor. The total taste,appearance,smell,taste and texture showed significant difference,and the ranking of consumer acceptance test was 8〉 4〉 3〉 5 〉1 〉6〉 2 〉9 〉7〉 10. The result of correlation with consumer total acceptance test showed,the moisture content,protein content,texture,flavor had significant correlation,which were the key quality indexes.