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利用硬度、脆性和黏着性对火腿肠等级的判别分析
引用本文:郝红涛,赵改名,柳艳霞,李苗云,赵光辉,冯坤.利用硬度、脆性和黏着性对火腿肠等级的判别分析[J].中国农业科学,2010,43(10):2182-2188.
作者姓名:郝红涛  赵改名  柳艳霞  李苗云  赵光辉  冯坤
作者单位:(河南农业大学食品科学技术学院);
摘    要: 【目的】研究利用质构指标代替感官评分在火腿肠等级验证判别方面应用的可行性。【方法】利用质构分析(texture profile analysis, TPA)和感官评分法对不同等级火腿肠的硬度、黏着性和脆性进行评定,并用判别分析方法研究以感官评分和质构数据建立的判别函数判断火腿肠等级的能力。【结果】利用硬度、脆性和黏着性的感官评分和质构数据建立的火腿肠等级判别函数,对火腿肠等级的判别正确率分别为92.2%和100.0%;以进入模型的硬度感官得分(X1)、脆性感官得分(X2)和黏着性感官得分(X3)为基础,建立的特级(Y1)、优级(Y2)和普通级(Y3)火腿肠的Fisher线性判别函数为:Y1=6.548 X1+ 3.498 X2+ 7.525 X3﹣68.989,Y2=4.608 X1+ 2.652 X2+ 6.457 X3﹣44.049,Y3=3.162 X1+ 1.392 X2+ 3.459 X3﹣15.176;以进入模型的硬度值(X4)、脆性值(X5)和黏着性值(X6)为基础,建立的3个等级火腿肠的Fisher线性判别函数为:Y1=1.009 X4-0.255 X5-10.866 X6-3377.048, Y2=0.867 X4-0.233 X5-9.026 X6-2671.609, Y3=0.976 X4-0.244 X5-10.799 X6-3582.754,将待测样品的质构特性代入对应方程,根据分值大小判断其所属类别,哪个分值大就属于哪一类。【结论】仅从火腿肠的物理特性考虑,在判别火腿肠的等级时可以用质构指标取代感官评定。

关 键 词:感官评定  质构分析  硬度  脆性  黏着性  判别分析
收稿时间:2009-08-17;

Discriminant Analysis of the Grades of Ham Sausages Based on Hardness, Fracturability and Adhesiveness Properties
HAO Hong-tao,ZHAO Gai-ming,LIU Yan-xia,LI Miao-yun,ZHAO Guang-hui,FENG Kun.Discriminant Analysis of the Grades of Ham Sausages Based on Hardness, Fracturability and Adhesiveness Properties[J].Scientia Agricultura Sinica,2010,43(10):2182-2188.
Authors:HAO Hong-tao  ZHAO Gai-ming  LIU Yan-xia  LI Miao-yun  ZHAO Guang-hui  FENG Kun
Affiliation:(College of Food Science and Technology, Henan Agricultural University)
Abstract:Objective] The possibility of the application of texture profile analysis in distinguishing the grades of ham sausages replacing sensory evaluation was discussed.Method] The hardness,fracturability and adhesiveness of ham sausages of different grades were measured using sensory evaluation and instrumental measurement (texture profile analysis,TPA),and the capability of discriminating the grades of ham sausages by using discriminat functions established on data of the fracturability and adhesiveness was studied.Result] The results showed that the diseriminant accuracies of the established discriminant functions by hardness,fracturability and adhesiveness were 92.2%and 100.0%,respectively.The Fisher linear functions of premium,excellent and general class ham sausages founded were Y1=6.548 X1+3.498 X2+7.525 X3-68.989,Y2=4.608 X1+2.652 X2+6.457 X3-44.049,Y3=3.162 X1+1.392 X2+3.459 X3-15.176,respectively,based on sensory evaluation of hardness,fracturability and adhesiveness, and the Fisher linear functions based on hardness,fracturability and adhesiveness values were Y1=1.009 X4-0.255 X5-10.866 X6-3377.048,Y2=0.867 X4-0.233 X5-9.026 X6-2671.609,Y3=0.976 X4-0.244 X5-10.799 x6-3582.754.The grade distinguished as follows:the texture characteristics of sample were put into the functions,the grade Was determined by the Yvalue,the biggest value represented the grade of sample. Conclusion] It is suggested that the current sensory evaluation methods could be replaced by instrumental measurement in distinguishing the grades of ham sausages,when considered physical properties only.
Keywords:sensory evaluation  texture profile analysis  hardness  fracturability  adhesiveness  discriminant analysis
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