卤鹅品质综合评价方法的建立及应用

Establishment and Application of the Quality Comprehensive Evaluation Method of Spiced Goose Meat

基于模糊数学对卤鹅肉制品感官指标进行评定,建立一套合理的感官评定方法;基于主成分分析对卤鹅色泽指标进行分析,形成一套实用的品质分析方法;通过蒸煮损失的比较,得出交变式卤煮工艺制得的产品蒸煮损失虽然有增加,但差异不显著。交变式卤煮工艺由于卤制品的入味均匀性和穿透性大幅度提高,卤味更佳,肉体硬度适中,制得的产品品质较优,工艺值得推广。

Based on fuzzy mathematics,the sensory evaluation of spiced goose meat was evaluated,and a set of reasonable sensory evaluation methods were established.Based on the principal component analysis,the color indexes of the spiced goose meat were analyzed to form a set of practical quality analysis methods.By comparing the cooking loss,it was found that the cooking loss of the products made by alternate steaming process increased,but the difference was not significant.The process of alternate steaming process cooking had improved the flavor uniformity and penetration of spiced goose meat,taste,moderate hardness,quality of the products was good,and the process worth popularizing.