荷叶粉蒸肉质构指标与感官评价相关性研究

The Effect of Quality and Structure Correlation between Sensory of Regard Steamed Pork with Rice Flour in Lotus Leaves

取9份不同样品,在感官品质评定和TPA指标测定的基础上,探讨TPA参数与荷叶粉蒸肉感官指标的相关性,运用逐步回归分析法建立各项感官指标的预测模型并验证。结果表明,带皮肥肉硬度和咀嚼性显著低于瘦肉部分,而弹性和回复性显著高于瘦肉部分,说明荷叶粉蒸肉菜肴中肉的不同部位对产品质构影响具有一定差别;经过逐步回归分析可知,荷叶粉蒸肉中带皮肥肉感官指标中的硬度、弹性和多汁性模型均具有显著相关性;瘦肉荷叶粉蒸肉感官指标中的硬度、弹性和多汁性模型均具有显著相关性。

The structure of sensory evaluation result shows that there are differences among samples in hardness,elasticity,juiciness and oily.Pork with skin fat had lower chewiness and higher springing and resilience than skinless meat of dishes,shows that two parts of the meat in the lotus leaf steamed pork with rice flour food has a certain difference influence on product quality and structure.Through the analysis sensory index of the sample and with skin and skinless meat,hardness and elasticity play a decisive role in texture of skin meat samples.Otherwise,samples for skinless meat were effected significantly by hardness and chewiness.