CN110084315A - A kind of meat emulsion product texture stage division - Google Patents
A kind of meat emulsion product texture stage division Download PDFInfo
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Abstract
The present invention relates to low temperature meat emulsion product quality evaluation fields, particularly relate to a kind of meat emulsion product texture stage division.Steps are as follows: optimization texture characteristic objective determination method；Establish hardness, brittleness, tackness, elasticity, cohesion, the subjective appreciation method of chewiness；Carry out the relationship verifying between the subjective and objective measuring method of texture characteristic；Using the subjective and objective measuring method of the texture of foundation, objective quantification is carried out to the texture characteristic of different brackets meat gruel based article；Fisher linear quality grade discrimination equation is constructed, is verified by subjective and objective texture characteristic, accuracy rate nearly 100.0%.The application establishes the sensory evaluation method of low temperature meat emulsion product texture characteristic, the objective texture range of different quality grade meat gruel based article has been determined, construct the low temperature meat emulsion product credit rating discriminant equation based on texture characteristic, it solves the technical issues of subjective texture is difficult to the evaluation of objective substitution, forms the meat emulsion product credit rating method of discrimination according to texture characteristic.
Description
Technical field
The present invention relates to low temperature meat emulsion product quality evaluation fields, particularly relate to a kind of meat emulsion product texture stage division.
Background technique
Meat product has high nutritive value and unique organoleptic properties, it is the important composition of our diet structures
Part.In China, meat gruel based article is developed rapidly in recent years, and occupation rate of market is risen till now by original 30%
70% or so.Meat gruel based article has the spies such as big wide in variety, yield, nutrition health, convenient and color, smell, taste, shape be all good
The unique texture characteristic of point, especially city, it is welcomed by the people.
It is to influence one of the key problem of meat products quality that meat, which wastes product texture, is the important evidence of Enterprise product development.
Currently, subjective appreciation be domestic and international evaluation meat products texture quality most directly and most accurate method, but subjective appreciation all exists
Program is complicated, it is time-consuming mostly with spend big disadvantage, be not easy to often, widely carry out.Moreover, all the time, the sense of meat products
Official's index there are problems that being difficult to quantify, there are biggish otherness between different subjective appreciation methods, meat products texture
Technology shortage is objectively evaluated, lacks unified texture quality appraisement system between the similar product of different meat enterprises.
Therefore, the corresponding relationship established between objective texture data and organoleptic indicator is needed, the texture of different product is established
Standard constructs the quality discrimination technology based on texture characteristic, forms the meat emulsion product credit rating classification side based on texture characteristic
Method realizes that meat quality evaluation objective method replaces the change of subjective method, improves product quality appraisement system, promote meat product
The development of matter assessment technique ensures the stability of product quality, establishes for the revision of meat professional standard Legal System with perfect
Basis, and there is important practical significance to the scientific management in the production of meat gruel based article, processing, circulation.
Summary of the invention
The present invention proposes a kind of meat emulsion product texture stage division, construct the sensory evaluation of meat emulsion product texture characteristic with
Relationship between physical detection solves the technical issues of subjective texture characteristic is difficult to the evaluation of objective substitution, and establishes base
In the accurate method of discrimination of meat emulsion product credit rating of texture characteristic.
The technical scheme of the present invention is realized as follows:
A kind of meat emulsion product texture hierarchical detection method, steps are as follows:
(1) according to the texture characteristic of meat gruel based article, optimization influences the Testing factors of texture characteristic, determines that best texture is special
Objective examination's condition of property；
(2) under the test condition of the texture characteristic of step (1), the sensory evaluation method of texture characteristic is established；
(3) it using the method for step (2) building, under the conditions of the objective examination of the texture characteristic of step (1), determines different
The texture characteristic quantizing range of grade products constructs the Fisher linear quality grade discrimination equation based on texture characteristic.
The parameter of Texture instrument refers to compression ratio, test speed, height of specimen, sample diameter in the step (1).
It is hardness, brittleness, tackness, elasticity, cohesion and chewiness that texture characteristic is influenced in the step (2).
The sensory evaluation method that texture characteristic is established in the step (2) is to be built using object of reference method and description experimental method
The subjective appreciation method of hardness, brittleness, tackness, elasticity, cohesion and chewiness has been found, and has established the host and guest of texture characteristic
See connection.
The subjective and objective connection for the texture characteristic established in the step (3) using step (2), using correspondent method and function method
The texture characteristic range of the different brackets meat gruel based article of foundation is shown in Table 1；
The texture standard of 1 different brackets smoked and cooked sausage of table
The meat emulsion product credit rating grade discrimination equation based on texture characteristic established are as follows:
Regular grade:
Y7=0.015X7+0.001X8-0.133X9+380.744X10+475.337X11-0.065X12-206.097
Top grade:
Y8=0.017X7+0.002X8-0.136X9+441.677X10+420.453X11-0.065X12-261.519
It is superfine:
Y9=0.021X7+0.002X8-0.086X9+436.145X10+314.940X11-0.055X12-276.684
Y in formula7、Y8And Y9Respectively represent regular grade, top grade and superfine, X7、X8、X9、X10、X11And X12Respectively represent texture
Instrument measures hardness, brittleness, tackness, elasticity, cohesion and the chewiness value of sample.
Then discriminant function contains meat emulsion product texture characteristic information and product quality grade letter to allusion quotation in the step (3)
Breath, can describe the relationship between different meat emulsion product texture characteristics and product quality grade.
The beneficial effects of the present invention are:
1, the application establishes hardness, brittleness, tackness, elasticity, cohesion first with object of reference method and description experimental method
Property and the subjective appreciation method of chewiness verify its accuracy by correlation analysis, realize the subjective and objective of texture characteristic
System.
2, the connection between sensory scores and mechanical measured value of the application based on meat gruel based article texture, utilizes correspondent method
The texture characteristic range of different brackets product has been determined with function method.
3, the clustering research table that the application passes through subjective appreciation and instrument test to meat gruel based article texture attribute
It is bright, it can use texture quality and quality grading carried out to meat gruel based article, and establish the linear texture grade discrimination side Fisher
Journey, and verified, accuracy rate nearly 100.0%.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
It obtains other drawings based on these drawings.
Fig. 1 is that the sensory scores of different brackets smoked and cooked sausage hardness are distributed, wherein upper diagonal line represents regular grade；Criss-cross
Represent top grade；Lower diagonal line represents superfine.
Fig. 2 is the brittle sensory scores' distribution of different brackets smoked and cooked sausage, wherein upper diagonal line represents regular grade；Criss-cross
Represent top grade；Lower diagonal line represents superfine.
Fig. 3 is that the sensory scores of different brackets smoked and cooked sausage tackness are distributed, wherein upper diagonal line represents regular grade；Grid
Shape represents top grade；Lower diagonal line represents superfine.
Fig. 4 is that the sensory scores of different brackets smoked and cooked sausage elasticity are distributed, wherein upper diagonal line represents regular grade；Criss-cross
Represent top grade；Lower diagonal line represents superfine.
Fig. 5 is that the sensory scores of different brackets smoked and cooked sausage cohesion are distributed, wherein upper diagonal line represents regular grade；Grid
Shape represents top grade；Lower diagonal line represents superfine.
Fig. 6 is that the sensory scores of different brackets smoked and cooked sausage chewiness are distributed, wherein upper diagonal line represents regular grade；Grid
Shape represents top grade；Lower diagonal line represents superfine.
Fig. 7 is that group's scatterplot of comprehensive smoked and cooked sausage texture sensory evaluation scores identifies figure.
Fig. 8 is that group's scatterplot of comprehensive smoked and cooked sausage texture value identifies figure.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Those of ordinary skill in the art's every other embodiment obtained under that premise of not paying creative labor, belongs to this hair
The range of bright protection.
1 meat gruel based article texture characteristic test condition optimizing research
This research is in order to construct the suitable test condition of texture characteristic, to the test speed of texture characteristic, sample diameter, sample
The relevant testing conditions such as product height and compression ratio are investigated.
1.1 compression ratios are to texture properties of ham sausage characteristic value impact analysis
1.1.1 instrument and reagent
The smoked and cooked sausage of commercially available variety classes and rank；
TA-XT2i food texture measurement (SMS company, Britain)；Slicer (patent No.: ham sausage ZL201020103260.9).
1.1.2 the measurement of texture characteristic
TA-XT2i Texture instrument is used to measure under conditions of environment temperature is 22 DEG C.Texture profile
Analysis (abbreviation TPA) determination condition: P50 probe；Speed is respectively 2.0,0.8 and 0.8mm/s before survey, after test and survey；
Measuring interval time 5s；Compression ratio 30~80%.TPA result is analyzed using TPA-macro.
1.1.3 data are analyzed
Data are handled using Excel2003 and SPSS10.0, wherein the SPSS analysis module used has: One-way
ANOVA, Bivariate Correlation, Linear Regression and Discriminant Analysis.
1.1.4 result and analysis
As can be seen from Table 2, in the case where compression ratio is 30%, 40% and 50% test condition, the hardness number of common intestines is several
Unchanged (p > 0.05), for this explanation in this compression ratio range, probe is less than the knot of sample interior to the active force of sample
With joint efforts；When compression ratio reaches 60% and 70%, the hardness number for measuring sample significantly increases (p < 0.05), and is in compression ratio
When 70%, the hardness numbers of common intestines is maximum, this may be the institutional framework quilt of disrupted sample due under higher compression degree
Compress the reason of compacting.The brittleness value of common intestines starts to detect when compression ratio is 50%, is 50%~70% in compression ratio,
Brittleness value changes unobvious (p > 0.05) with the increase of compression ratio.In the case where compression ratio is 30%~50% test condition, with
The increase of compression ratio, the tackness of sample increases, this is because compression ratio is bigger, when probe is depressed into least significant end to sample
The active force on surface is bigger；When compression ratio reaches 60%, sample burst, pop one's head in rise during, the part sample that splits
Product are detached from probe quickly, and sample decreases the active force of probe, therefore measure tackness lower than under the conditions of 50% compression ratio
Tackness；But when compression ratio continues to increase, the trend risen is presented in tackness, the surface of this and broken rear sample and probe contacts
Product increases related.When sample does not rupture, influence of the compression ratio to elasticity less (p > 0.05), but can make sample burst
Under the conditions of compression ratio, with the increase of compression ratio, elasticity is reduced, this is because biggish compression degree, to sample interior structure
It potentially destroys bigger, it means that deformation weakens the structure of sample, and corresponding recovery capability is also poor at this time.It is interior
Food is resisted impaired and is closely connected when what poly- property reflected is laboratory rodent chow, and food is made to keep complete property.It is in compression ratio
Increase of 30%~60% range with compression ratio, deadlocked property and the chewiness reduction of common intestines；But it is increased in compression ratio
When 70%, deadlocked property and chewiness be increased, this may be related with significantly increasing for hardness number.Recovery refers to deformed sample
With lead to deform the degree replied under same speed, pressure condition, the continuous measuring body ability of reflection product.Compare in compression
Hour, there are also certain recovery capacities for sample；But it when sample burst or is crushed, the recovery of sample is almost nil.
Brittleness, tackness, cohesion, deadlocked property and chewiness only can accurately just react its spy in sample burst
Property, it is incorporated in the structural state variation of sample under the conditions of different compression ratios, 50% compression ratio can be used as that measure the brand common
One of the optimal parameter of intestines texture characteristic.
Texture characteristic variation of the common intestines of table 2 under the conditions of different compression ratios
Note: (1) data are in tableSame column data trailer label indicates significant difference (P < without same letter person
0.05).Similarly hereinafter.
The building of 2 meat gruel based article texture assessment methods
Currently, when using texture characteristic reflection quality of item grade, the mainly evaluation overall characteristic of texture or right
A certain independent parameter such as hardness, tackness etc. is evaluated, and used evaluation method is mainly Ranking, Chang Yi little,
Smaller, common, larger, big, very big etc. vocabulary state the power of a certain texture characteristic.However, since texture characteristic is difficult to lead to
It crosses sense organ to be bound, so this evaluation method limits the accuracy of subjective appreciation.By hardness to food, brittleness,
The mechanics parameter of the reflection Food Texture characteristic such as tackness, elasticity and chewiness is quantified, and to each of on methods of marking
It selects and one kind food appropriate, with stability is all selected to represent, in favor of being giveed training to subjective appreciation personnel；Or it is logical
Indirect method is crossed to realize the accuracy of subjective appreciation, i.e., when by tactile can not precise expression a certain texture characteristic when, consider
The error of subjective appreciation can be reduced using vision or other sensory perceptions, to improve the accuracy and science of subjective appreciation
Property.
The foundation of 2.1 texture index subjective appreciation methods
2.1.1 instrument and reagent
Same 1.1.1.
2.1.2 test method
2.1.2.1 the foundation of hardness, brittleness and tackness methods of marking
On the basis of the hardness of the bowel lavage to different formulations, brittleness and tackness carry out numerous studies, presented
Hardness, the bowel lavage process recipe of brittleness and tackness of change of gradient are formulated by this and sausage food are made as reference sample.
2.1.2.2 the foundation of elasticity, cohesion and chewiness methods of marking
Elastic methods of marking refers to the method for Li Suyun and is suitably modified, the system of cohesion and chewiness methods of marking
Surely indirect method is used.
2.1.2.3 subjective appreciation
Subjective appreciation is completed in the food sense room of commenting, and room temperature is 22 DEG C.Subjective appreciation group is made of 24 people, by sense organ
Evaluating member carries out subjective appreciation to texture characteristic, and determines methods of marking.In order to reduce subjective factor to the shadow of inspection result
It rings, is tested with double-blind study, and password number (using 3 random digits), sample survey randomization are carried out to sample.It is tested
Sample specification: high 12mm, diameter are the cylindrical body of 18mm.It is individually carried out when evaluation by subjective appreciation member, be mutually not in contact with each other friendship
Stream is gargled before each sample evaluation with clear water.
2.1.2.4 the measurement of texture characteristic
Same 1.1.2.
2.1.3 data are analyzed
Same 1.1.3.
2.1.4 result and analysis
2.1.4.1 the foundation of hardness, brittleness and tackness subjective appreciation method
Hardness, brittleness and the tackness of a large amount of different brackets different batches smoked boils ham and smoked and cooked sausage by inquiry
Value, designs the standard sample with different gradient hardness, brittleness and tackness bowel lavage, hardness, brittleness and tackness value are such as
Shown in table 3.
Hardness, brittleness and the tackness the results of analysis of variance of 3 standard sample of table
As can be seen from Table 3, significant difference (P < 0.05) between different gradients, and presented between each texture characteristic gradient preferable
Linear relationship, coefficient R2Respectively 0.9763,0.9954 and 0.9985.Quality of the subjective appreciation group to representative sample
Characteristic carries out subjective appreciation, and combine the texture characteristic of different brackets low-temperature meat product, it is determined that hardness, brittleness and tackness
Sensory evaluation scores method (is shown in Table 4).
4 hardness of table, the subjective appreciation method of brittleness and tackness
Note: 1. each characteristic value is roughly the same with representative sample takes score value lower limit, greater than when take the score value upper limit.
2.1.4.2 the foundation of elasticity, cohesion and chewiness subjective appreciation method
Elasticity indicates object, and deformation occurs under external force, removes the ability of recovery original state after external force.It is elastic, interior
Poly- property and chewiness cannot directly be perceived by sense organ, and human error is larger in practical subjective appreciation, therefore utilize indirect method
To its sensory evaluation, to improve the accuracy of Food Texture subjective appreciation.Elasticity is difficult to be perceived by tactile, therefore can benefit
Tactile is replaced with vision, is deformed the elasticity that size is easily discriminated sample when by external force by observing sample, really
The subjective appreciation method (being shown in Table 5) of elasticity is found.
The subjective appreciation method of 5 elasticity of table
Note: intestines piece thickness 3mm, it is round.
The subjective appreciation of chewiness chews sample with the speed of 1 time/s, comments until reaching number required when swallowing state
It is fixed, usually reflect the tenderness and toughness of product.Food is resisted impaired and is closely connected when cohesion reflects laboratory rodent chow, makes food
Keep complete property, subjective appreciation method is that the consistency and cohesive force of food agglomerate are experienced after chewing, therefore cohesion sense organ
Assessment method is built upon on the basis of chewiness, and the tissue shape of sample is experienced after given the test agent is by chewing same number
State.Chewiness and cohesion subjective appreciation method are shown in Table 6.
The subjective appreciation standard of 6 cohesion of table and chewiness
2.1.4.3 the Test of accuracy of subjective appreciation method
The texture value and its sensory evaluation scores measured using texture method does correlation analysis, and related coefficient is shown in Table 7.It is found that each
There is stronger correlation (p < 0.01) between texture index and its sensory scores, illustrates the texture characteristic sense of different brackets ham sausage
Official's score is able to reflect the variation tendency of its texture value.
Related coefficient between 7 texture value of table and its sensory evaluation scores
Note: all data are in extremely significant correlation in 0.01 level.
2.1.5 conclusion
Correlation research show the sensory evaluation scores of the texture characteristic (hardness, brittleness and tackness etc.) of meat gruel based article with
Stronger correlation is all presented between texture value.In this way, we can comment by means of the sense organ of the texture characteristic of meat gruel based article
The fixed relationship between instrument test, consideration are objectively evaluated by means of texture to reflect product quality grade discrimination.
The quantization of 3 meat gruel based article texture characteristics
This research first with the suitable measurement meat gruel based article texture characteristic established subjective appreciation method to hardness,
Brittleness, tackness, elasticity, cohesion and chewiness carry out sensory evaluation, while it corresponds to texture using texture assay
Value, in conjunction with meat gruel based article texture sensory scores and mechanical measured value between connection, be with commercially available different brackets meat products
Carrier formulates the quantizing range of the texture quality of different brackets meat gruel based article using correspondent method and function method.
3.1 instruments and reagent
Same 1.1.1.
3.2 experimental method
The same 2.1.2.3 of subjective appreciation, the same 1.1.2 of the measurement of texture characteristic, data analyze same 1.1.3.
3.3 results and analysis
3.3.1 the determination of smoked and cooked sausage hardness, brittleness and tackness texture characteristic range
Subjective appreciation is carried out to smoked and cooked sausage according to the hardness of foundation, brittleness and tackness subjective appreciation method, is obtained each
Grade smoked and cooked sausage hardness, the sensory scores of brittleness and tackness and frequency disribution (see Fig. 1, Fig. 2, Fig. 3), subjective appreciation method
In the texture value of each reference sample be shown in Table 3, according to subjective appreciation method, when sensory scores are odd number, corresponding texture value
Be analogous to the texture value of reference sample, when sensory scores be even number when, corresponding texture value be greater than the reference sample, be less than than
The texture value of the reference sample of its high gradient.The hard of different brackets smoked and cooked sausage is determined in conjunction with the texture value of each reference sample
Degree, brittleness and tackness range.
As can be seen from Figure 1: the sensory scores of regular grade, top grade and superfine smoked and cooked sausage hardness are concentrated mainly on 1~2
Divide, 3~5 points and 7~9 points.According to the subjective appreciation method of hardness: when hardness sensory scores are 1 timesharing, corresponding matter
Structure value is 2902.164 ± 171.970g of hardness number of reference sample 5, and range is 2730.19~43074.134g；Work as sense organ
It is scored at 2 timesharing, the upper limit of the lower limit 3074.134g of hardness number of the corresponding texture value between reference sample 4 and it
Between 4981.888g.So the hardness sensory scores when regular grade smoked and cooked sausage are distributed in 1~2 point, corresponding texture value model
It encloses for 2730.19~4981.888g, similarly, the hardness number range of top grade and superfine smoked and cooked sausage is respectively 4981.888~
The hardness range of 7696.586g and 8559.127~12782.334g, regular grade smoked and cooked sausage and top grade smoked and cooked sausage has intersection.
Hereinafter the method for building up of brittleness and tackness value range is identical as the method for building up of hardness number.
From the brittle sensory scores of smoked and cooked sausage it is found that regular grade, top grade and the brittle sensory scores of superfine smoked and cooked sausage
It is concentrated mainly on 1~2 point, 3~5 points and 5~6 points, in conjunction with table 2-2 and Fig. 2, corresponding brittleness value range is respectively:
3001.186~4786.820g, 4786.820~7599.061g and 5567.181~7655.802g go out between top grade and superfine
Intersection is showed.
As can be seen from Figure 3: the sensory scores of regular grade, top grade and superfine smoked and cooked sausage tackness are concentrated mainly on 4
~6,4~7 points and 6~7 points, score value distribution relatively disperses, subjective appreciation method and tackness standard sample institute in conjunction with tackness
Corresponding texture value show that its tackness value range is respectively: -35.248~-14.688g, -35.248~-11.450g and -
The tackness range of 23.398~-11.450g, three grades smoked and cooked sausage have intersection.
3.3.2 the determination of smoked and cooked sausage elasticity, cohesion and chewiness range
Subjective appreciation method according to elasticity, cohesion and chewiness carries out subjective appreciation to smoked and cooked sausage, obtains each etc.
Sensory scores and the frequency disribution of grade smoked and cooked sausage elasticity, cohesion and chewiness (see Fig. 4, Fig. 5, Fig. 6).It is with sensory evaluation scores
Independent variable, texture value are that dependent variable establishes regression equation, and then determines elasticity, cohesion and chewiness texture value range.It is built
Each regression equation independent variable coefficient and constant term and its significance test be shown in Table 8, obtained equation is Y=aX+b, wherein Y table
Show texture value, a indicates that independent variable coefficient, b indicate constant term coefficient, and X indicates sensory scores.According to a, the confidence interval of b it is upper
Lower limit establishes the equation for respectively indicating texture value bound, is established by the way that sensory scores are substituted into texture value bound regression equation
Elasticity, the texture value range of cohesion and chewiness.As shown in Table 8, elasticity, cohesion and chewiness regression equation constant term
Confidence level is P < 0.01, and constant term is significant, therefore the regression equation obtained must include constant term.
The coefficient and its inspection result of 8 smoked and cooked sausage of table elasticity, cohesion and chewiness regression equation
The characterization smoked and cooked sausage elasticity number upper and lower limit equation obtained according to above-mentioned establishing equation method is respectively as follows: Y1=
0.035×X1+0.588；Y2=0.033 × X1+ 0.568, Y in formula1, Y2Represent smoked and cooked sausage elasticity number, X1Represent smoked and cooked sausage
Elastic sensory scores.Two equations have respectively represented the curve that the threshold value upper and lower limit of smoked and cooked sausage elasticity numbers at different levels is constituted.
Figure 4, it is seen that the elastic sense organ of regular grade smoked and cooked sausage is concentrated mainly on 5~6 points, respectively by elastic sensation
It comments the upper limit 6 of score to divide to comment the lower limit 5 of score to divide with elastic sensation to be updated to the regression equation Y with 95% fiducial range1And Y2,
Obtain regular grade smoked and cooked sausage elastic range: 0.733~0.798.Similarly, the elastic sense organ of top grade smoked and cooked sausage is concentrated mainly on
7~10 points, the elastic sense organ of superfine smoked and cooked sausage is concentrated mainly on 9~10 points, obtains top grade smoked and cooked sausage bullet according to the above method
Property range: 0.799~0.938；The elastic range of superfine smoked and cooked sausage: 0.865~0.938.Hereinafter cohesion and chewiness
The method for building up for being worth range is identical as the method for building up of elasticity number.
It is respectively as follows: Y according to characterization smoked and cooked sausage cohesion value upper and lower limit regression equation obtained by the above method3=0.026 ×
X2+0.178；Y4=0.024 × X2+0.172.Y in formula3, Y4Represent smoked and cooked sausage cohesion value, X2Represent smoked and cooked sausage cohesion
Sensory scores.
The cohesion sense organ of regular grade smoked and cooked sausage is concentrated mainly on 1~2 point, the cohesion sense organ master of top grade smoked and cooked sausage
2~3 points are concentrated on, the cohesion sense organ of superfine intestines is concentrated mainly on 3~4 points, and substitute into has 95% fiducial range respectively
Regression equation Y3And Y4, obtain each grade smoked and cooked sausage cohesion range: regular grade: 0.196~0.230；Top grade: 0.220~
0.256；It is superfine: 0.244~0.282, occur intersecting between three grades, as shown in Figure 5.
Characterize the regression equation of smoked and cooked sausage chewiness value upper and lower limit are as follows: Y5=810.006 × X3-244.485；Y6=
770.102×X3-318.860.Y in formula5, Y6Represent smoked and cooked sausage chewiness value, X3Smoked and cooked sausage chewiness sense organ is represented to obtain
Point.
Fig. 6 is sensory scores' distribution map of different brackets smoked and cooked sausage chewiness, it can be seen from the figure that the nozzle of superfine intestines
It chews sexy official and is concentrated mainly on 2.5~3.5 points；The chewiness sense organ of top grade intestines is concentrated mainly on 1.5~2 points；The nozzle of regular grade
It chews sexy official and is concentrated mainly on 1~1.5 point.It substitutes into equation and obtains superfine, top grade and regular grade smoked and cooked sausage chewiness range
It is 1606.395~2590.536g, 836.293~1375.527g, 451.242~970.524g respectively.
From the above: under the specified test conditions, the hardness of regular grade smoked and cooked sausage, brittleness, tackness, elasticity,
Cohesion and chewiness value be respectively as follows: 2730.19~4981.888g, 3001.186~4786.820g, -35.248~-
14.688g, 0.733~0.798,0.196~0.230,1606.395~2590.536g；It is the hardness of top grade smoked and cooked sausage, crisp
Property, tackness, elasticity, cohesion and chewiness value are respectively as follows: 4981.888~7696.586g, 4786.820~
7599.061g, -35.248~-11.450g, 0.799~0.938,0.220~0.256,836.293~1375.527g；It is superfine
Hardness, brittleness, tackness, elasticity, cohesion and the chewiness value of smoked and cooked sausage are respectively as follows: 8559.127~12782.334g,
5567.181~7655.802g, -23.398~-11.450g, 0.865~0.938,0.244~0.282,451.242~
970.524g.In summary, in the texture characteristic range of smoked and cooked sausage, there is intersection between the part texture value of three grades.
The analysis and research of 4 meat gruel based article grade discriminations
This research first with the suitable measurement meat gruel based article texture characteristic established subjective appreciation method to hardness,
Brittleness, tackness, elasticity, cohesion and chewiness carry out sensory evaluation, while it corresponds to texture using texture assay
Value, in conjunction with meat gruel based article texture sensory scores and mechanical measured value between connection, be with commercially available different brackets meat products
Carrier establishes the linear texture grade discrimination equation of Fisher, distinguishes the credit rating of meat gruel based article, and to texture grade discrimination
The accuracy of model is verified.
The clustering of 4.1 smoked and cooked sausage texture characteristics
4.1.1 instrument and reagent
Same 1.1.1.
4.1.2 test method
The same 2.1.2.3 of subjective appreciation, the same 1.1.2 of the measurement of texture characteristic.
4.1.3 data are analyzed
Same 1.1.3.
4.1.4 result and analysis
4.1.4.1 the building of meat gruel based article texture grade discrimination equation
The commercially available different brackets of this comprehensive study, the texture value of different batches smoked and cooked sausage are established using SPSS statistics
Fisher linear discriminant equation, for distinguishing the grade of smoked and cooked sausage.
Y7=0.015X7+0.001X8-0.133X9+380.744X10+475.337X11-0.065X12-206.097
Y8=0.017X7+0.002X8-0.136X9+441.677X10+420.453X11-0.065X12-261.519
Y9=0.021X7+0.002X8-0.086X9+436.145X10+314.940X11-0.055X12-276.684
Y in formula7、Y8And Y9Respectively represent regular grade, top grade and superfine smoked and cooked sausage, X7、X8、X9、X10、X11And X12Respectively
Hardness, brittleness, tackness, elasticity, cohesion and the chewiness value of smoked and cooked sausage are represented, similarly hereinafter.It differentiates the side of sample grade
Method are as follows: every texture index value of unknown sample is substituted into each discriminant equation above and calculates functional value, the maximum representative must be worth
Rank is the grade of unknown sample.
4.1.4.2 the verifying of smoked and cooked sausage grade discrimination equation
In order to examine accuracy size of the Fisher linear discriminant equation of foundation when differentiating smoked and cooked sausage grade, simultaneously
Compared with traditional subjective appreciation method, the feasibility that verifying utilizes texture value to replace subjective appreciation in differentiation smoked and cooked sausage grade,
The ability of the two in this regard is had studied using the organoleptic attribute and texture value of comprehensive smoked and cooked sausage.
1) discriminant analysis of comprehensive smoked and cooked sausage texture characteristic sensory evaluation scores
Discriminant analysis is carried out to its grade using the texture sensory scores of smoked and cooked sausage as variable, two allusion quotations of foundation then differentiate
Function Y10And Y11Characteristic value be respectively 4.522 and 1.299, variance contribution ratio is respectively 77.4% and 22.6%, is contained smoked
All information of boiled sausage texture organoleptic attribute can describe difference and connection between each grade smoked and cooked sausage texture organoleptic attribute
System.
Y10=0.461X1+0.021X2+0.351X3+0.658X13+0.236X14-0.146X15
Y11=0.730X1-0.247X2-0.604X3-0.083X13+0.432X14-0.023X15
X in equation1、X2、X3、X13、X14And X15Respectively represent smoked and cooked sausage elasticity sense organ, cohesion sense organ, chewiness
Sense organ, hardness sense organ, brittleness sense organ and tackness sensory scores.
Table 9 utilizes the differentiation result of sensory evaluation scores test samples
As can be seen from Table 9, it is respectively 96.9% that discriminant equation, which sentences accuracy and cross validation accuracy to sample time,
With 96.5%, differentiation works well.Fig. 7 is the differentiation score region scatter plot of allusion quotation then discriminant analysis result, is indicated between each grade
Relativeness, the coordinate of two allusion quotations then variable can preferably distinguish each grade.
From figure 7 it can be seen that with the allusion quotation obtained, then discriminant equation can distinguish the smoked and cooked sausage of three grades, three
The discriminant function score value of grade can respectively in groups in distribution, but it is larger to fall in the point dispersion degree in each region, shows to enter
The sensory scores of the texture characteristic of equation are able to reflect the texture characteristic of each grade smoked and cooked sausage.
2) discriminant analysis of the texture characteristic texture value of comprehensive smoked and cooked sausage
Discriminant analysis is carried out by grade of the variable to smoked and cooked sausage of the texture value of smoked and cooked sausage, two allusion quotations of foundation are then sentenced
Other function Y12And Y13Characteristic value be respectively 4.522 and 1.299, variance contribution ratio is respectively 77.7% and 22.3%, is contained
All information of smoked and cooked sausage texture value, can describe difference between each grade smoked and cooked sausage texture value and contact.
Y12=0.876X7+0.406X8+0.108X9+0.445X10-0.527X11+0.387X12
Y13=-0.065X7+0.449X8-0.168X9+0.827X10+0.111X11-0.433X12
Table 10 utilizes the differentiation result of mechanical measured value test samples
By the way that allusion quotation, then discriminant function differentiates the variance analysis of result, the discriminating power of two allusion quotations then discriminant equation is all
Significantly (P < 0.01).Table 10 gives the statistical appraisal of identification and classification result.
As can be seen from Table 10, it is respectively 98.7% that discriminant equation, which sentences accuracy and cross validation accuracy to sample time,
With 98.1%, differentiate that effect is fine.With two allusion quotations of foundation, then discriminant function makees scatter plot to each sample, as a result sees Fig. 8.
As seen from Figure 8, different grades of smoked and cooked sausage has respective distributed areas in figure, and the allusion quotation of foundation then differentiates
Equation has preferable discrimination precision, and with the allusion quotation of acquirement, then discriminant equation can well be distinguished the sample of three grades, and
Point in each region is relatively concentrated, and shows that each texture value into equation can accurately reflect that each grade smoked and cooked sausage texture is special
Property, the Fisher linear discriminant equation for demonstrating foundation has good accuracy when differentiating the grade of smoked and cooked sausage.
The point distribution that each region is fallen in compared with Fig. 7, in Fig. 8 is relatively concentrated, and accuracy is higher, and is distinguished more using texture value
It is easy to operate, objective.Therefore, sense organ can be replaced to comment with texture index when differentiating the grade of smoked and cooked sausage using texture characteristic
It is fixed.4.1.4.3 brief summary
The linear texture grade discrimination equation of Fisher established using SPSS, and verified, accuracy rate nearly 100.0%.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of meat emulsion product texture stage division, steps are as follows:
(1) according to the texture characteristic of meat gruel based article, optimization influences the Testing factors of texture characteristic, determines best texture characteristic
Objective examination's condition；
(2) under the test condition of the texture characteristic of step (1), the sensory evaluation method of texture characteristic is established；
(3) different brackets is determined under the conditions of the objective examination of the texture characteristic of step (1) using the method for step (2) building
The texture characteristic objective quantification range of product constructs the Fisher linear quality grade discrimination equation based on texture characteristic.
2. meat emulsion product texture stage division according to claim 1, it is characterised in that: Texture instrument in the step (1)
Parameter refer to compression ratio, test speed, height of specimen, sample diameter.
3. meat emulsion product texture stage division according to claim 1, it is characterised in that: texture is special in the step (2)
Property be hardness, brittleness, tackness, elasticity, cohesion and chewiness.
4. meat emulsion product texture stage division according to claim 1, it is characterised in that: texture is special in the step (2)
Property the building of sensory evaluation method form hardness, brittleness, tackness, elasticity, interior using object of reference method and description experimental method
The subjective appreciation method of poly- property and chewiness, and establish the subjective and objective connection of texture characteristic.
5. meat emulsion product texture stage division according to claim 1, it is characterised in that: utilize step in the step (3)
Suddenly the subjective and objective connection for the texture characteristic that (2) are established, the matter of different brackets meat gruel based article is established using correspondent method and function method
Structure characteristic range, and establish the meat emulsion product credit rating grade discrimination equation based on texture characteristic.
6. meat emulsion product texture stage division according to claim 5, which is characterized in that the different brackets meat gruel class system
The texture characteristic range of product are as follows:
Regular grade: 2730.19~4981.89 g of hardness；3001.19~4786.82 g of brittleness；35.25~﹣ of tackness ﹣ 14.69
g；Elasticity 0.73~0.80；Cohesion 0.20~0.23；1606.40~2590.54 g of chewiness；
Top grade: 4981.89~7696.59 g of hardness；4786.82~7599.06 g of brittleness；35.25~﹣ of tackness ﹣ 11.45
g；Elasticity 0.80~0.94；Cohesion 0.22~0.26；836.29~1375.53 g of chewiness；
Special top grade: 8559.13~12782.33 g of hardness；5567.18~7655.80 g of brittleness；23.40~﹣ of tackness ﹣
11.45 g；Elasticity 0.87~0.94；Cohesion 0.24~0.28；451.24~970.52 g of chewiness；
Meat emulsion product texture stage division according to claim 5, which is characterized in that the quality based on texture characteristic
Grade discrimination equation are as follows:
Regular grade:
Y7=0.015X7+0.001X8-0.133X9+380.744X10+475.337X11-0.065X12-206.097
Top grade:
Y8=0.017X7+0.002X8-0.136X9+441.677 X10+420.453X11-0.065X12-261.519
It is superfine:
Y9=0.021X7+0.002X8-0.086X9+436.145X10+314.940X11-0.055X12-276.684
Y in formula7、Y8And Y9Respectively represent regular grade, top grade and superfine, X7、X8、X9、X10、X11And X12Respectively represent Texture instrument survey
To the hardness of sample, brittleness, tackness, elasticity, cohesion and chewiness value.
7. meat emulsion product texture stage division according to claim 5, it is characterised in that: the grade in the step (3)
Discriminant function contains meat emulsion product texture characteristic information and product quality grade information, can describe different meat emulsion product textures
Relationship between characteristic and product quality grade.
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