葵花籽油煎炸制品感官评价与质构的相关性分析

Correlation analysis between sensory evaluation and texture of sunflower oil fried products

通过方差分析、相关性分析及主成分分析方法,考察脉冲电场辅助提取的葵花籽油在煎炸马铃薯和鸡胸肉过程中成品的感官和质构变化,并建立煎炸制品品质的综合评价模型。结果表明:采用该葵花籽油煎炸的油炸制品感官和质构间相关性显著;经主成分分析确定主成分1(剪切特性)、主成分2(咀嚼特性)和主成分3(抗压特性)的累积贡献率达93.86%,可以代表煎炸制品品质的大部分信息,由综合评价模型得出薯条和鸡块的最佳煎炸时间分别为5和4 min。该研究建立了葵花籽油煎炸制品的综合性评判方法,为煎炸制品质地特征的量化及品质评价提供了理论指导。

Sunflower oil was extracted with isopropanol assisted by pulsed electric field.The sensory and texture changes of the fried potatoes and chicken breasts during the frying process using sunflower oil were investigated.A comprehensive evaluation model was established by the combination of variance analysis,correlation analysis and principal component analysis.The results indicated that there was a significant correlation between the sensory and texture of the fried products.The cumulative contribution rate of principal component 1(shear characteristics),principal component 2(chewiness characteristics)and principal component 3(compression characteristics)was 93.86%,which could represent most of the quality information of the fried products.According to the comprehensive evaluation model,the best frying time of the fried potato and chicken breast was 5 min and 4 min respectively.This study established a comprehensive evaluation method for sunflower oil fried products,which provides theoretical guidance for the quantification of texture characteristics and quality evaluation of fried products.