北京烤鸭特征品质评价模型构建
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摘要
目的:探析北京烤鸭特征品质评价模型,建立标准化的烤鸭品质评价方法。方法:对最具代表性的3个品牌北京烤鸭的感官评价、色差、质构特性与杂环胺含量进行分析,采用多元线性回归法建模并验证。结果:北京烤鸭的硬度、咀嚼性与剪切力等指标无显著性差异(P>0.05),感官评价、色差值、杂环胺含量等维持在一定范围内变化。感官评价的色泽与气味、鸭胸皮的L*值、a*值、内聚性与极性杂环胺含量是北京烤鸭的特征品质,通过多元线性回归建模并验证,该模型标准偏差为4.91。结论:北京烤鸭特征品质评价模型为感官评价总分=110.33+1.21×色泽—0.59×气味—0.38×鸭胸皮L*—1.38×鸭胸皮a*—14.82×鸭胸皮内聚性—0.01×鸭胸皮极性杂环胺含量(R2=1.00)。
Purpose: In this study, to assess a standard quality evaluation method for roasted duck, the model of critical quality of Beijing roasted duck was built. Methods: The sensory qualities, instrumental color, texture properties and heterocyclic aromatic amines(HAAs) from three most representative Beijing roasted duck were analyzed. The model was built and verified by multiple linear regression. Results: the values of toughness, chewiness and shearing force from Beijing roasted duck were not different(P>0.05).The values of sensory evaluation, instrumental color and heterocyclic amine content changed within a certain range. The characteristic qualities from Beijing roasted duck were color, odor of sensory evaluation,L*, a*, cohesiveness and polar heterocyclic amine of brisket skin. The standard deviation from multiple linear regression was 4.91. Conclusions: the model of critical quality of Beijing roasted duck was total score of sensory evaluation=110.33+1.21×color—0.59×odour—0.38×L* of brisket skin—1.38×a* of brisket skin —14.82×cohesiveness of brisket skin—0.01×polar heterocyclic amine content of brisket skin, R~2=1.00.
Purpose: In this study, to assess a standard quality evaluation method for roasted duck, the model of critical quality of Beijing roasted duck was built. Methods: The sensory qualities, instrumental color, texture properties and heterocyclic aromatic amines(HAAs) from three most representative Beijing roasted duck were analyzed. The model was built and verified by multiple linear regression. Results: the values of toughness, chewiness and shearing force from Beijing roasted duck were not different(P>0.05).The values of sensory evaluation, instrumental color and heterocyclic amine content changed within a certain range. The characteristic qualities from Beijing roasted duck were color, odor of sensory evaluation,L*, a*, cohesiveness and polar heterocyclic amine of brisket skin. The standard deviation from multiple linear regression was 4.91. Conclusions: the model of critical quality of Beijing roasted duck was total score of sensory evaluation=110.33+1.21×color—0.59×odour—0.38×L* of brisket skin—1.38×a* of brisket skin —14.82×cohesiveness of brisket skin—0.01×polar heterocyclic amine content of brisket skin, R~2=1.00.
引文
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[17]WATTANACHANT S,BENJAKUL S,LEDWARD D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[18]LI C,WANG D,XU W,et al.Effect of final cooked temperature on tenderness,protein solubility and microstructure of duck breast muscle[J].Lwt-food Science and Technology,2013,51(1):266-274.
[19]MURPHY R Y,MARKS B P.Effect of meat temperature on proteins,texture,and cook loss for ground chicken breast patties[J].Poultry Science,2000,79(1):99-104.
[2]Uyan?k G K,Güler N A.Study on Multiple Linear Regression Analysis[J].Procedia-Social and Behavioral Sciences,2013,106:234-240.
[3]BUENO M,CAMPO M M,CACHO J,et al.A model explaining and predicting lamb flavour from the aromaactive chemical compounds released upon grilling light lamb loins[J].Meat Science,2014,98(4):622-628.
[4]ZHOU Y,XIE F,ZHOU X,et al.Effects of Maillard reaction on flavor and safety of Chinese traditional food:roast duck[J].Journal of the Science of Food&Agriculture,2016,96(6):1915-1922.
[5]LIAO GZ,WANG GY,XU XL,et al.Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast[J].Meat Science,2010,85(1):149-154.
[6]KERTH C R,HARBISON A L,SMITH S B,et al.Consumer sensory evaluation,fatty acid composition,and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations[J].Meat Science,2015,104:30-36.
[7]SANCHEZVALENCIA J,SANCHEZALONSO I,MARTINEZ I,et al.Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity(WHC)of hake(Merluccius merluccius,L.)muscle[J].Journal of Food Engineering,2014,362(120):37-43.
[8]NI N,WANG Z,WANG L,et al.Reduction of sodium chloride levels in emulsified lamb sausages:The effect of lamb plasma protein on the gel properties,sensory characteristics,and microstructure[J].Food Science&Biotechnology,2014,23(4):1137-1143.
[9]郭海涛.加工条件对羊肉制品中杂环胺含量的影响[D].北京:中国农业科学院,2013.
[10]霍索恩(英),朱哲保,纪大泽,等.食品科学基础[M].成都:四川大学出版社,1990.
[11]邓捷春,王锡昌,刘源.鱼肉风味研究进展[J].食品工业科技,2010,31(6):375-378.
[12]唐春红,李海,李侠,等.反复卤煮对老汤品质的影响研究[J].现代食品科技,2015,31(5):187-192.
[13]FLETCHER D L,QIAO M,SMITH D P.The relationship of raw broiler breast meat color and pH to cooked meat color and pH[J].Poultry Science,2000,79(5):784-788.
[14]MANCINI R A,HUNT M C.Current research in meat color[J].Meat Science,2005,71(1):100-121.
[15]SUMAN S P,JOSEPH P.Chemical and physical characteristics of meat color and pigment[J].Ency-clopedia of Meat Sciences,2014,36(3):244-251.
[16]CHRISTENSEN M,PURSLOW P P,LARSEN L M.The effect of cooking temperature on mechanical properties of whole meat,single muscle fibres and perimysial connective tissue[J].Meat Science,2000,55(3):301-307.
[17]WATTANACHANT S,BENJAKUL S,LEDWARD D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[18]LI C,WANG D,XU W,et al.Effect of final cooked temperature on tenderness,protein solubility and microstructure of duck breast muscle[J].Lwt-food Science and Technology,2013,51(1):266-274.
[19]MURPHY R Y,MARKS B P.Effect of meat temperature on proteins,texture,and cook loss for ground chicken breast patties[J].Poultry Science,2000,79(1):99-104.