火腿肠定向成对比较检验研究

Study on directional paired comparison test of ham sausage

采用定向成对比较,检验评价了火腿肠的感官质量。结果表明,在5%显著水平上,263和391两个火腿肠样品在咸度和弹性的强度上无显著差异;两个火腿肠样品在色泽、香气、口感细腻度的强度上有显著差异。但是,在色泽和香气强度上,编号391样品比编号263样品强;编号263样品比编号391样品的口感细腻度要强,该方法能评价出火腿肠某一感官特性之间的差异。

The directional paired comparison was adopted, and the sensory quality of ham sausage was tested and evaluated. The results showed： at the 5% significant level, there was no significant differ- ence in the strength of salinity and elasticity between ham sausage sample 263 and ham sausage sample 391. The two ham sausage samples had significant difference in the strength of color, aroma, taste of so- phistication. However, in the strength of color and aroma, number 391 sample was stronger than number 263 sample. The taste of sophistication of number 263 sample was stronger than that of number 391 sam- ple. The differences of some sensory property of ham sausage were evaluated by this method.