학술논문
基于仪器测定午餐肉在火锅中烫煮后的感官特征分析 / Analysis of Sensory Characteristics of Luncheon Meat after Boiling in Hot Pot Based on Instrument Measurement
Document Type
Academic Journal
Author
Source
中国调味品 / China Condiment. 49(1):151-157
Subject
Language
Chinese
ISSN
1000-9973
Abstract
为探究不同品牌午餐肉在火锅中烫煮后的感官特性,筛选出烫煮后综合品质较好的午餐肉品牌.实验以世棒午餐肉罐头、梅林午餐肉罐头、惠宜午餐肉罐头3种不同品牌的午餐肉罐头为研究对象,利用色差仪、电子舌、面部识别技术和感官评价相结合,分别从视觉、嗅觉和味觉3个方面探究午餐肉在火锅中烫煮后的感官特征.结果表明,在同一锅底中烫煮2 min的条件下,梅林午餐肉烫煮后的感官评分最高;面部识别分析得出实验者在食用烫煮后的梅林午餐肉时表现的积极情绪最多;电子舌分析得出烫煮后的梅林午餐肉滋味最好,优于另外两种;色差分析得出烫煮后的梅林午餐肉色泽更加偏红、偏黄,符合消费者的饮食习惯和接受程度.可以得出梅林午餐肉罐头在火锅中烫煮后的感官品质最佳,相比于另外两种更适合作为火锅的烫煮食材.该研究将面部识别、电子舌和色差仪技术应用于食品感官特征分析中,为感官鉴评提供了新的思路,弥补了感官评价实验的个体化差异和表达偏差影响的缺陷.
In order to explore the sensory characteristics of different brands of luncheon meat after boiling in hot pot,the luncheon meat brands with better comprehensive quality after boiling are selected.In this experiment,with three brands of canned luncheon meat,namely Shibang,Meilin and Huiyi,as the research objects,by combining the color difference meter,electronic tongue,facial recognition technology and sensory evaluation,the sensory characteristics of luncheon meat after boiling in hot pot are studied from three aspects such as vision,smell and taste.The results show that the sensory score of Meilin luncheon meat is the highest under the condition of boiling for 2 min in the same hot pot seasoning.Facial recognition analysis shows that the experimenters show the most positive emotion when eating boiled Meilin luncheon meat in hot pot.Electronic tongue analysis shows that the taste of boiled Meilin luncheon meat is the best,which is better than that of the other two brands.Color difference analysis shows that Meilin luncheon meat after boiling in hot pot has a more reddish and yellowish color,which is in line with consumers'eating habits and acceptance level.Finally,it can be concluded that the sensory quality of Meilin canned luncheon meat is the best after boiling in hot pot,making it more suitable as hot pot boiling mateial compared to the other two brands.In this study,facial recognition,electronic tongue and color difference meter are applied for the analysis of food sensory characteristics,which has provided a new idea for sensory evaluation and made up for the defects of individual differences and expression bias in sensory evaluation experiments.
In order to explore the sensory characteristics of different brands of luncheon meat after boiling in hot pot,the luncheon meat brands with better comprehensive quality after boiling are selected.In this experiment,with three brands of canned luncheon meat,namely Shibang,Meilin and Huiyi,as the research objects,by combining the color difference meter,electronic tongue,facial recognition technology and sensory evaluation,the sensory characteristics of luncheon meat after boiling in hot pot are studied from three aspects such as vision,smell and taste.The results show that the sensory score of Meilin luncheon meat is the highest under the condition of boiling for 2 min in the same hot pot seasoning.Facial recognition analysis shows that the experimenters show the most positive emotion when eating boiled Meilin luncheon meat in hot pot.Electronic tongue analysis shows that the taste of boiled Meilin luncheon meat is the best,which is better than that of the other two brands.Color difference analysis shows that Meilin luncheon meat after boiling in hot pot has a more reddish and yellowish color,which is in line with consumers'eating habits and acceptance level.Finally,it can be concluded that the sensory quality of Meilin canned luncheon meat is the best after boiling in hot pot,making it more suitable as hot pot boiling mateial compared to the other two brands.In this study,facial recognition,electronic tongue and color difference meter are applied for the analysis of food sensory characteristics,which has provided a new idea for sensory evaluation and made up for the defects of individual differences and expression bias in sensory evaluation experiments.