襄阳地区腊肠的风味品质评价-食品科学.PDFVIP

8 2016, Vol. 30, No. 09 肉类研究 中国肉类食品综合研究中心 基础研究 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 襄阳地区腊肠的风味品质评价 韩千慧，杨 雷，王 念，刘佳佩，潘振菲，潘 婷，王玉娇，郭 壮* （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，湖北襄阳 441053 ） 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 P 整体结构存在显著差异（ ＜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 P （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（＜0.05 ）。经Pearson相关性分 P 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（＜0.05 ）。 关键词：腊肠；电子舌；理化指标；品质评价 Quality Evaluation of Sausage Samples in Xiangyang Region 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, Xiangyang 441053, China) Abstract: 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