作　　者： ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《水产学报》 2013年第2期303-310,共8页

摘　　要： 为了探讨咸鱼品质的质构与感官评定的相关性,对其品质的感官评定结果与质构仪器分析结果进行了研究。以3种咸鱼,11个样品为研究对象,对其质构进行人工感官评价与质构仪(TPA模式)测定,对测定结果进行方差分析,结果显示11个样品的感官评价具有显著性差异(P<0.05),TPA各个参数之间也存在一定的差异性。对仪器质构测定结果与感官评定结果进行相关性分析,结果表明仪器质构测定结果与感官评定结果之间有密切的相关性。其中,仪器测定的弹性参数与感官评价指标均具有显著(P<0.05)或极显著(P<0.01)相关性,相关系数为0.398～0.859;而咀嚼性只与硬度具有显著相关,相关系数为0.650;其他参数均存在不同的相关性(r=-0.355～0.829)。对感官评价总分与仪器分析结果进行相关性分析,得出硬度、咀嚼性与感官评价总分呈显著正相关关系(P<0.05,R=0.974～0.994),内聚性、弹性、黏着性与感官评价总分呈显著负相关关系(P<0.05,R=0.937～0.998)。3种咸鱼品质的质构仪器分析值与感官评价值具有很好的相关性,为质构仪在咸鱼品质评价上的应用提供了理论依据。 This experiment was conducted to study the correlation between texture and sensory evaluation of salted fish by sensory evaluation and the instrumental texture analyses. Three kinds of salted fish, 11 samples were used as the study object. Several sensory texture attributes of samples were evaluated by trained experts and TPA （Texture Profile Analysis）instrumental texture analyses, respectively. One-way analysis of variance （ANOVA） was used to analyse the correlation of sensory texture attributes and the instrumental texture test data. The results suggested that there were significant difference （ P 〈 0.05 ） between the sensory texture attributes of the 11 samples, and the difference between the TPA parameters were also notable. The result of correlation analysis showed that there was a close correlation between the sensory texture attributes and instrumental texture test parameters. The instrumental test parameters of hardness was significantly （P 〈 0.05）or very significantly（ P 〈 0.01 ）correlated with all the sensory texture attributes with the coefficient between 0. 398 - 0. 859 （ r = 0. 398 - 0. 859）, and chewiness was just presented correlation with the sensory hardness with the coefficient of 0. 650 （ r = 0. 650 ）, there were widespread correlation among all the other parameters and sensory attributes（ r = -0. 355 -0. 829）. The results of the correlation analysis between the sensory evaluation total score and the TPA showed that the hardness and chewiness were notably positively correlated with sensory texture evaluation total score（ P 〈 0.05, R = 0. 974 -0. 994）, while the cohesiveness, springiness, adhesiveness showed significantly negatively correlated with sensory texture evaluation total score（P 〈0.05,R =0. 937 -0. 998）. The study showed that there was high correlation between the values of the sensory evaluation and the instrumental texture analyses of the three salted fish, which provided an important theory for the application of texture analyzer in

关 键 词： 咸鱼 感官评价 质构分析 相关性

领　　域： [农业科学]