根据重法和灰色相关度法对肉的质量评估
Zhongwen Cao1, Tanglei Zhang2, XiKui Tong3
1College of Tourism and Culinary Science, Yangzhou University, Yangzhou, 225000, China. zwcao@yzu.edu.cn.
Scientific reports
|June 6, 2024
概括
这项研究制定了肉的质量评估框架,确定蛋白质含量和颜色作为关键指标. 根据物理化学和感官评估,发现传统和缩的质量优越.
科学领域:
- 食品科学 食品科学 食品科学
- 营养分析 营养分析
- 质量评估的质量评估
背景情况:
- 肉是一种流行的菜,有各种各样的准备方法.
- 缺乏对品种的客观质量评估.
- 物理化学和感官特性影响消费者对质量的看法.
研究的目的:
- 开发一个全面的评估框架来评估肉的质量.
- 为了比较传统肉 (TCS),缩肉 (CCS) 和混合肉 (BCS) 的质量.
- 确定评估肉质量的关键指标.
主要方法:
- 物理化学参数分析:总蛋白质,原油脂肪,pH值,固体含量,粘度和色差.
- 感官评估肉的变种.
- 应用权方法 (EWM) 进行指标权重.
- 用灰色相关度方法进行全面的质量评估.
- 使用核磁共振 (NMR) 验证.
主要成果:
- 总蛋白质含量,L*值 (轻度) 和b*值 (色差) 被确定为关键质量指标.
- 总蛋白质含量通过重法获得了最高的重量.
- 传统肉 (TCS) 和肉 (CCS) 显示出优越的整体质量.
- 结果与感官评估和核磁共振 (NMR) 发现有积极的相关性.
结论:
- 开发的框架为评估肉质量提供了可靠的方法.
- 由于其优越的质量属性,推使用TCS和CCS.
- 这项研究为选择高质量的肉品种提供了理论支持.
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