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Position: Home > Articles > Quality Evaluation of Sausage Samples in Xiangyang Region MEAT RESEARCH 2016,30 (9) 8-12

襄阳地区腊肠的风味品质评价

作  者：
韩千慧;杨雷;王念;刘佳佩;潘振菲;潘婷;王玉娇;郭壮
单  位：
湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所
关键词：
腊肠;电子舌;理化指标;品质评价
摘  要：
采用电子舌技术、理化分析和多变量统计学方法相结合的手段,对襄阳地区腊肠的品质进行评价。通过聚类分析和多元方差分析发现,依据滋味品质特征可将供试样品划分为3个类型,且不同类型的腊肠其滋味品质与整体结构存在显著差异(P<0.05)。通过Kruskal-Wallis检验发现,不同类型的腊肠其苦味、涩味、酸味和后味B(苦的回味)等滋味指标的相对强度及样品中总酸和脂肪的含量均存在显著差异(P<0.05)。经Pearson相关性分析发现,总酸含量与苦味、涩味和后味B(苦的回味)均呈非常显著负相关(P<0.05)。
译  名：
Quality Evaluation of Sausage Samples in Xiangyang Region
作  者：
HAN Qianhui;YANG Lei;WANG Nian;LIU Jiapei;PAN Zhenfei;PAN Ting;WANG Yujiao;GUO Zhuang;Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science,Hubei University of Arts and Science;
关键词：
sausage;;electronic tongue;;physicochemical indexes;;quality evaluation
摘  要：
The quality of sausages in Xiangyang, Hubei province was evaluated by electronic tongue, conventional physicochemical analysis and multivariate statistics. Both cluster analysis and multivariate analysis of variance showed that 9 sausage samples could be divided into three clusters based on taste profile, showing significant differences in overall taste profile(P < 0.05). Meanwhile, there were significant differences in the relative abundance of bitterness, astringency, sourness and aftertaste-B and the contents of total acid and fat in sausage samples from three different clusters as indicated by Kruskal-Wallis test(P < 0.05). Through Pearson correlation analysis we also found the contents of total acid were highly significantly negatively correlated with bitterness, astringency, and aftertaste-B(P < 0.05).

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