炖制牛肉食用品质关键评价指标筛选

Key Evaluation Index Selection of Edible Quality with Beef Stew

为了研究炖制牛肉的食用品质指标的建立方法,采用感官评价对炖制牛肉的特性进行全面的分析。试验以购买的30种炖制牛肉作为样品进行感官剖面分析、M值、主成分分析和相关性分析,对炖制牛肉的食用品质关键评价指标进行筛选。结果表明:利用M值法进行初次筛选,得到颜色、光泽度、形状、肉香气等20个炖制牛肉食用品质关键指标,并通过主成分对初筛选的描述词进行二次筛选,提取6主成分PC1(27.36%)、PC2(21.88%)、PC3(11.07%)、PC4(7.82%)、PC5(6.07%)、PC6(5.68%),分别代表炖制牛肉的外观、气味、风味和质感特征,结合相关性分析从6个主成分中分别筛选出能够全面的评价炖制牛肉食用品质指标,通过相关性分析表明:肉香味、粘附性、嫩度、颜色、易嚼性、可见结缔组织量6个描述词能够准确的描述炖制牛肉的食用品质指标。

In order to study edible quality index method of stewed beef , the sensory evaluation of a comprehen-sive analysis of the characteristics of beef stew was adopted.With 30 samples of beef stew for sensory profile analysis, combined with M value, principal component analysis and correlation analysis, key evaluation index of edible quality with beef stew were filtered. Preliminary screening resulted that using the method of M value could get color, luster, shape, 20 sensory quality descriptors of the product firstly.Then filtered these 20 de-scriptive words for secondary screening by Principal Component Analysis. It could extract six principal compo-nents including PC1（27.36%）, PC2（21.88%）, PC3（11.07%）, PC4（7.82%）, PC5（6.07%）, PC6（5.68%）, representing the appearance of the beef stew, smell, flavor and texture characteristics, combined with the cor-relation analysis from the six principal components were screened to compare comprehensive evaluation index, the edible quality beef stew correlation analysis showed that the selected meat flavor, adhesion, tenderness, color, easy to chew, connective tissue volume six description words could accurately describe the edible quality of beef stew.