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- Title
基于仪器测定午餐肉在火锅中烫煮后的感官特征分析.
- Authors
张梦燃; 戢得蓉; 贾洪峰; 徐向波; 段丽丽
- Abstract
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.
- Subjects
LUNCHEONS; PRECOOKED meat; FACE perception; SMELL; SENSES
- Publication
China Condiment, 2024, Vol 49, Issue 1, p151
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.01.026