中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 基于消费者感官评价的煎制牛肉预测模型 肉类研究 2015 (1) 18-22
Position: Home > Articles > Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation MEAT RESEARCH 2015 (1) 18-22

基于消费者感官评价的煎制牛肉预测模型

作  者：
郎玉苗;李敬;卢凌;谢鹏;柴晓峰;张丽;李海鹏;刘璇;孙宝忠
单  位：
中国农业科学院北京畜牧兽医研究所
关键词：
感官评价;煎制牛肉;生鲜牛肉;预测模型
摘  要：
为建立适合我国消费者选择生鲜牛肉和煎制牛排的预测模型,对54块差异性牛肉的生鲜牛肉(肉色、脂肪沉积、汁液渗出、新鲜度和总体可受性)和煎制牛排(切面肉色、肉香气、嫩度、多汁性、肉滋味、残渣量和总体可受性)的感官喜好性进行评价。结果表明:脂肪沉积是影响消费者对生鲜牛肉购买欲的关键指标,其次为新鲜度、肉色和汁液浸出;多汁性是影响消费者对煎制牛排总体可受性的关键指标,其次为肉滋味和残渣量。建立的回归预测模型:生鲜牛肉外观可受性=0.534+0.448×脂肪沉积+0.435×新鲜度+0.174×肉色―0.124×汁液浸出(R2=0.932);煎制牛排总体可受性=―0.204+0.332×多汁性+0.489×肉滋味+0.237×残渣量(R2=0.936)。
译  名：
Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation
作  者：
LANG Yumiao;LI Jing;LU Ling;XIE Peng;CHAI Xiaofeng;ZHANG Li;LI Haipeng;LIU Xuan;SUN Baozhong;Institute of Animal Science, Chinese Academy of Agricultural Sciences;College of Food Science and Engineering, Gansu Agricultural University;
关键词：
sensory evaluation;;pan-fried beef;;raw beef;;prediction model
摘  要：
The aim of this study was to investigate the eating quality and the key quality traits of pan-fried beef. Six muscles(M. longissimus, Tri-tip, Gluteobiceps, Eye of Kunckle, Knuckle Cover, and Knuckle Undercut) of nine cattle were used for consumer sensory evaluation on raw beef and pan-fried beef. The sensory quality traits evaluated for raw beef were beef color, marbling, the amount of exudation, freshness, and appearance acceptability. Color, beef aroma, tenderness, juiciness, beef flavor, the amount of residue, and overall acceptability were used for the sensory traits of pan-fried beef. The results showed that marbling was the key factor of raw beef quality, followed by freshness, beef color and the amount of exudation. Juiciness was the key sensory trait of pan-fried beef, followed by beef flavor and the amount of residue. The prediction model for raw beef was appearance acceptability = 0.534 + 0.448 × marbling + 0.435 × freshness + 0.174 × beef color-0.124 the amount of exudation(R2 = 0.932). The prediction model for pan-fried beef was overall acceptability =- 0.204 + 0.332 × juiciness + 0.489 × beef flavor + 0.237 × the amount of residue.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46