利用电子舌分析热加工酸肉滋味特征 : = Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat
采用电子舌及多元统计方法分析4 种发酵酸肉经不同热处理后的滋味品质,通过主成分分析、判别分析及聚类分析对经不同热处理的酸肉进行差异性及聚类分析。结果表明:不同种类酸肉或经不同加热处理后酸肉的电子舌滋味强度存在显著差异(P<0.05),可通过判别分析、聚类分析将酸肉进行分类,聚类分析将苗族酸肉、小米酸肉及微波处理傣族酸肉聚为一类,蒸制、油炸、烤制傣族酸肉为一类,微波处理辣椒酸肉为一类,蒸制、油炸、烤制辣椒酸肉为一类;酸肉中酸、苦、涩、咸、鲜、甜6 种基本滋味均存在显著差异(P<0.05)。.
The electronic tongue combined with multivariate statistical analysis was used to analyze the taste quality of four fermented sour meats under different heat treatments.Principal component analysis,discriminant analysis and cluster analysis were used to distinguish the different sour meats and heat treatments.The results showed that there were significant differences in the taste intensity of different sour meat types and different heat treatments (P < 0.05).The meat samples could be classified into four categories:1) including Miao ethnic sour meat,sour meat with millet and microwaved Dai ethnic sour meat;2) including steamed,fried or roasted Dai ethnic sour meat;3) including microwave sour meat with hot pepper;and4) including steamed,fried or roasted sour meat with hot pepper,and there were significant differences in the six basic tastes of sourness,bitterness,astringency,saltiness,umami and sweetness among these categories (P < 0.05)..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2019-12-31 2019 |
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| Erschienen: |
2019-12-31 |
| Enthalten in: |
Zur Gesamtaufnahme - year:2019 |
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| Enthalten in: |
Rou lei yan jiu - (2019), 12 vom: 31. Dez., Seite 39-44 Original Letters: Enthalten in 肉类研究 (DE-600)2994247-0 (DE-600)2994247-0 北京市 |
| Reihe: |
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| Sprache: |
Chinesisch |
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| Weiterer Titel: |
Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat |
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| Beteiligte Personen: |
吴慧琳 [VerfasserIn] |
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| Links: |
oversea.cnki.net [lizenzpflichtig] |
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| Anmerkungen: |
Author info:WU Huilin;LI Miaoyun;ZHU Yaodi;ZHAO Gaiming;HAO Yunpeng;XIAO Kang;REN Hongrong;SUN Lingxia;College of Food Science and Technology, Henan Agricultural University |
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CAJ64681981X |
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| 245 | 1 | 0 | |a 利用电子舌分析热加工酸肉滋味特征 |b = Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat |
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| 520 | |a 采用电子舌及多元统计方法分析4 种发酵酸肉经不同热处理后的滋味品质,通过主成分分析、判别分析及聚类分析对经不同热处理的酸肉进行差异性及聚类分析。结果表明:不同种类酸肉或经不同加热处理后酸肉的电子舌滋味强度存在显著差异(P<0.05),可通过判别分析、聚类分析将酸肉进行分类,聚类分析将苗族酸肉、小米酸肉及微波处理傣族酸肉聚为一类,蒸制、油炸、烤制傣族酸肉为一类,微波处理辣椒酸肉为一类,蒸制、油炸、烤制辣椒酸肉为一类;酸肉中酸、苦、涩、咸、鲜、甜6 种基本滋味均存在显著差异(P<0.05)。 | ||
| 520 | |a The electronic tongue combined with multivariate statistical analysis was used to analyze the taste quality of four fermented sour meats under different heat treatments.Principal component analysis,discriminant analysis and cluster analysis were used to distinguish the different sour meats and heat treatments.The results showed that there were significant differences in the taste intensity of different sour meat types and different heat treatments (P < 0.05).The meat samples could be classified into four categories:1) including Miao ethnic sour meat,sour meat with millet and microwaved Dai ethnic sour meat;2) including steamed,fried or roasted Dai ethnic sour meat;3) including microwave sour meat with hot pepper;and4) including steamed,fried or roasted sour meat with hot pepper,and there were significant differences in the six basic tastes of sourness,bitterness,astringency,saltiness,umami and sweetness among these categories (P < 0.05). | ||
| 610 | 2 | 4 | |a 河南农业大学食品科学技术学院 |
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