内蒙古临河地区牛肉干质构与感官分析

Texture and Sensory Analysis of Beef Jerky in Linhe Area of Inner Mongolia

为更好地评价牛肉干的质地,本文采用感官质地剖面法和质构仪质地多面分析法(TPA)对牛肉干的质构特性进行分析。结果表明:内蒙古临河地区3类4种牛肉干中酱香牛肉干和片状手撕牛肉干的弹性、内聚性和黏聚性较高;片状手撕牛肉干和条状手撕牛肉干的弹性和咀嚼性较高,TPA系数和感官评定系数两者之间存在一致性。

To better evaluate the texture characteristics of beef jerky,sensory texture profile analysis method and texture profile analysis(TPA)method were used.The results showed that the soy sauce flavor beef jerky and hand-ripped slice beef jerky has the higher elasticity,cohesiveness and stickness as compared to other two kinds beef jerky in Linhe area of Inner Mongolia.In addition,hand-ripped slice beef jerky and hand-ripped piece beef jerky have higher elasticity and chewiness as compared with other beef jerky.There existed certain consistency between the results of TPA coefficient and sensory evaluation coefficient.