作 者：
王安琪;闫征;王道营;诸永志;王咏梅;陈本生;徐为民
单 位：
南京农业大学食品科技学院;江苏立华食品有限公司;江苏省农业科学院农产品加工研究所
摘 要：
为构建鸡肉在传统中餐烹饪方式下的品质评价体系,对8种炖煮鸡肉进行感官评价,同时用多种仪器对相关参数进行测定,探讨炖制鸡肉感官评分与仪器分析指标间的相关性。结果表明:8种鸡肉样品的感官评价具有差异性,仪器分析各个参数之间也存在一定的差异性;鸡肉的咀嚼性和弹性与口感(有嚼劲)和整体感觉呈极显著正相关(P<0.01),可有效评价感官指标中的口感(有嚼劲)和整体感觉;肌苷酸含量与滋味(鲜香感)呈极显著正相关(P<0.01),可评价鸡肉的鲜香感;总脂肪含量和蒸煮损失率与多汁感呈极显著相关(P<0.01),可有效评价鸡肉的多汁性。
译 名：
Correlation between Sensory and Instrumental Quality Characteristics of Stewed Chicken
作 者：
WANG Anqi;YAN Zheng;WANG Daoying;ZHU Yongzhi;WANG Yongmei;CHEN Bensheng;XU Weimin;College of Food Science and Technology, Nanjing Agricultural University;Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences;Jiangsu Lihua Food Co.Ltd.;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control;
关键词：
stewed chicken;;sensory evaluation;;instrumental analysis;;correlation
摘 要：
In order to construct a quality evaluation system for chicken in traditional Chinese cuisine, the quality characteristics of eight samples of stewed chicken thigh were tested by sensory evaluation and instrument analysis, and the relationship between the sensory and instrumental quality characteristics was explored. The results suggested that there were some differences in the sensory and instrumental quality of the 8 samples. Springiness and chewiness of chicken meat were signi?cantly correlated with mouthfeel and overall perception(P < 0.01), which indicated that the two instrumental texture parameters can re?ect these sensory attributes effectively. Inosine monophosphate content could be used to evaluate the umami taste of chicken meat, as demonstrated by their signi?cant correlation(P < 0.01). Total fat content and cooking loss were signi?cantly correlated with juiciness(P < 0.01).
