摘要
采用色差分析和感官评定的方法对鸭肉脯的色泽进行分析,探究影响鸭肉脯色泽的因素。结果显示,烘烤的时间与温度是影响鸭肉脯色泽的主要因素,感官评审人员评审鸭肉脯色泽具有较高的一致性。使用Colorflex色差仪模拟人眼判断颜色的过程,研究鸭肉脯的L*(明度),a*(红度),b*(黄度)的色度值与感官评价值的相关性,研究表明,L*,a*,b*与感官评价值X之间呈极显著正相关,因此,用感官评价方法判断鸭肉脯的色泽变化是可行的。
Through colors analysis and sensory evaluation, the color of duck breast meat was ana- lyzed. The influencing factors of the duck breast meat color were studied. The result showed that the bak- ing time and temperature were the main factors. The sensory reviewers should have high consistency in re- viewing of duck breast meat color. The Colorflex colorimeter was used to simulate the process of judging color by eyes. The correlation between the L ＊ （brightness）, a ＊ （red）, b ＊ （yellow） chromatic val- ue of duck breast meat and sensory evaluation was analyzed. The results showed that L ＊ , a ＊ , b ＊ had a significant positive correlation with the sensory evaluation value X. Therefore, using sensory evaluation method to judge the changes of the duck breast meat color was feasible.
出处
《肉类工业》
2013年第12期26-29,共4页
Meat Industry
关键词
鸭肉脯
色差计
色差值
duck breast meat
colorimeter
chromatic value
