摘要
选用一些适当的感官和理化指标,对国产市售十种冷冻虾仁(以一种优质泰国虾仁作参照)进行了质量评价。通过F检验和Ducan复合比较,感官质量评价选用熟虾的质构、气味、色泽、滋味和生虾的外观形态这五项指标。理化质量评价中,LDH可单独用来作为虾仁的质量分级指标;选用解冻失重率(x1)、加热失重率(x2)、L值(x3)、质构(生)(x4)和质构(熟)(x5)五项进行质量评价,并利用SAS分析得出质量综合评价公式:y=-0.3763x1-0.4148x2+0.4579x3+0.4834x4+0.4929x5。国产冷冻虾仁质量参差不齐,个别样品与优质泰国虾仁相近,但整体水平仍较低。
The quality evaluation was given to ten homemade frozen shrimps by several appropriate sensory and physiochemical indexes （one good-quality Thailand shrimp was given to compare with）. By F-test and Ducan complex comparison, sensory quality evaluation chose five indexes, contained texture, odor, color and flavour of cooked shrimp, and appearance of the raw peel shrimp, Among physicochemical indexes, lactate dehydrogenase （LDH） was used solely as the index of the shrimp quality classification; the five indexes, rate of thawing lost-weight（x1）, rate of heating lost-weight（x2）, Chromatic L-value（x3） ,texture（fresh） （x4） and texture （cooked） （x5） were chosen to evaluate the quality of frozen shrimp, SAS was used to analysis them and got a formula：y =-0.3763x1-0.4148x2 ＋0.4579x3 ＋ 0.4834x4 ＋ 0.4929x5. The qualities of homemade frozen shrimps were varied widely, only several samples could compared with good-quality Thailand shrimp, the whole level was still low.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期243-247,共5页
Science and Technology of Food Industry
基金
上海市科技兴农重点攻关项目(沪农科攻字(2005)第8-3字)
上海市教委重点学科资助(T1102)
关键词
国产冷冻虾仁
质量评价
感官指标
理化指标
泰国虾仁
homemade frozen shrimps
quality evaluation
sensory index
physiochemical index
Thailand shrimp
