关键词: 感官评定, 质构分析, 硬度, 脆性, 黏着性, 判别分析

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 discriminant 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 Y value,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.

Key words: sensory evaluation, texture profile analysis, hardness, fracturability, adhesiveness, discriminant analysis