| 咸蛋品质评价方法的探析 |
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| 引用本文： | 戴浩亮,徐明生. 咸蛋品质评价方法的探析[J]. 农产品加工．学刊, 2011, 0(4): 79-82,85. DOI: 10.3969/j.issn.1671-9646(X).2011.04.022 |
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| 作者姓名： | 戴浩亮 徐明生 |
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| 作者单位： | 江西农业大学,食品科学与工程学院,江西省天然产物研究与开发重点实验室,江西,南昌,330045 |
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| 摘 要： | 采用感观评价和仪器评价方法相结合,对不同煮制时间咸蛋的感官评价和仪器测定指标进行相关性研究。研究表明,质构仪测定的硬度、黏着性与咸蛋蛋白感官评价的嫩度密切相关(硬度R=-0.82和黏着性R=-0.98),白度仪测定的L~*值、b~*值与蛋黄的色泽及总分密切相关(L~*值R=0.82,b~*值R=0.87及总分与b~*值的相关性R=0.90),因此可以采用硬度和黏着性来代替蛋白嫩度,采用L~*值和b~*值蛋黄的色泽。用仪器分析代替感观评价具有可行性。
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| 关 键 词： | 咸蛋品质 硬度 嫩度 相关性 |
The Analysis of Quality Evaluation Methods of Salted Egg |
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| Dai Haoliang,Xu Mingsheng. The Analysis of Quality Evaluation Methods of Salted Egg[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(4): 79-82,85. DOI: 10.3969/j.issn.1671-9646(X).2011.04.022 |
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| Authors: | Dai Haoliang Xu Mingsheng |
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| Affiliation: | Dai Haoliang,Xu Mingsheng (College of Food Science and Engineering,Jiangxi Agricultural University,Key Laboratory of Jiangxi Provincial in Natural Product Research and Development,Nanchang,Jiangxi 330045,China) |
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| Abstract: | In this paper,combined sensory evaluation with instrument evaluation method,the correlation of indexes of sensory evaluation and instrument measuring in different cooked time are researched.The results show that it has good correlation between instrumental parameters,including hardness adhesiveness of the quality and structure instrument measurement,and tender degree of sensual evaluation of salted egg protein (especially hardness r=-0.82 and adhesiveness r=-0.980),The albedo meter measuring L~* value,b~* v... |
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| Keywords: | salted egg qulities hardness tender degrees correlation |
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