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Evaluation method for flavor quality of meat flavor

A meat flavor and flavor evaluation technology, applied in the field of meat flavor, can solve the problems of flavor evaluation, extension of research and development time and workload of research and development, lack of uniform evaluation standards for sensory attributes and evaluation basis, etc.

Inactive Publication Date: 2016-08-10
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional sensory evaluation method, on the one hand, due to the physiological and psychological differences of personnel, the selected sensory attributes and evaluation basis lack a unified evaluation standard, and it is difficult to scientifically evaluate the flavor of the prepared meat flavor or related condiments , which seriously restricts the development of meat flavor products; on the other hand, in order to eliminate the inaccurate flavor evaluation caused by the difference of the evaluation personnel, it often takes a lot of time and energy to train the evaluation personnel, and it is required to ensure that the evaluation personnel Consistency, invisibly prolonging the R&D time and R&D workload

Method used

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  • Evaluation method for flavor quality of meat flavor
  • Evaluation method for flavor quality of meat flavor
  • Evaluation method for flavor quality of meat flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: Evaluation method of mutton essence flavor quality

[0036] 1. Establishment of PLS-DA model

[0037] (1) Take 25 different batches of mutton samples, and use the volatile compounds that co-exist in different batches of mutton samples as the independent variable (X) of the meat flavor evaluation model of the mutton samples;

[0038] (2) Qualitative and quantitative analysis of the independent variable: the described volatile compound is compared with the Willey database, the NIST database and the Kovacs retention index, and through the two groups of samples in the different batches of samples described The correlation coefficient of the volatile compound carries out the qualitative analysis of independent variable to compound; Adopt 1,2-dichlorobenzene as internal standard substance, carry out independent variable according to the ratio of the corresponding chromatographic peak area of ​​described volatile compound and internal standard substance quantita...

Embodiment 2

[0069] Embodiment 2: the evaluation method of flavor quality of beef essence

[0070] Establish the PLS-DA model for the evaluation of beef flavor flavor quality with reference to the evaluation method of mutton flavor flavor quality in Example 1, prepare 4 beef flavor flavor samples, and carry out online evaluation and professional sensory evaluation to the prepared beef flavor flavor . The specific analysis results of PLS-DA online evaluation are shown in Table 3.

[0071] Table 3 Evaluation results of PLS-DA model beef samples

[0072]

[0073] It can be seen from the evaluation results of beef flavor flavor samples by the PLS-DA model in Table 3 that the overall flavor attributes of the prepared 4 beef flavor flavor samples are sample 1 > sample 4 > sample 3 > sample 2, and trained sensory evaluators are selected The above four beef samples were evaluated, and the evaluation results were consistent with the ranking of the overall flavor of the samples in Table ...

Embodiment 3

[0074] Embodiment 3: the evaluation method of flavor quality of pork essence

[0075] Establish the PLS-DA model for the evaluation of pork flavor flavor quality with reference to the evaluation method of mutton flavor flavor quality in Example 1, prepare 4 pork flavor flavor samples, and carry out online evaluation and professional sensory evaluation of prepared pork flavor flavor . The specific analysis results of PLS-DA online evaluation are shown in Table 4.

[0076] Table 4 Evaluation results of PLS-DA model pork samples

[0077]

[0078] It can be seen from the evaluation results of the pork flavor essence samples by the PLS-DA model in Table 4 that the overall flavor attributes of the prepared 4 pork flavor essence samples are in the order of sample 2>sample 3>sample 1>sample 4, and trained sensory evaluators are selected The above four pork samples were evaluated, and the evaluation results were consistent with the ranking of the overall flavor of the sampl...

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Abstract

The invention provides an evaluation method for the flavor quality of meat flavor. The method evaluates the flavor quality of meat flavor simulating the flavor of mutton, beef, pork, chicken, duck or the like on line by using a partial least square-determination analysis process. The method comprises the following steps: screening of an independent variable; qualitative analysis and quantitative analysis of the independent variable; establishing of independent variable pattern information; endowment of samples of a training set with categorical variable values; etc. The evaluation method for the flavor quality of meat flavor in the invention can carry out on-line detection to obtain results. A conventional sensory evaluation method for meat flavor has the disadvantage of poor stability of evaluation results since evaluation personnel are different in physiological and psychological senses and standards for selected sensory attributes and evaluation bases are not unified. However, the evaluation method for the flavor quality of meat flavor in the invention enables evaluation results of meat flavor to be consistent and stable.

Description

technical field [0001] The invention relates to meat flavor essence, in particular to a method for evaluating flavor quality of meat flavor essence. Background technique [0002] In recent years, based on the rapid growth of consumer demand for meat by-product resources, with the goal of improving the degree of intensive processing and comprehensive utilization of mutton by-products, the development of natural meat flavors and condiments has become a research hotspot in the field of condiments. Aroma components are important constituent indicators of flavor quality. Different types, quantities and compositions of aroma components constitute the unique flavor quality of different products. Therefore, in the specific flavor research process, volatile aroma compounds dominate, and can be based on various aroma compounds. The content of flavor products is identified and used as a standard for quality evaluation. However, a large number of studies have shown that food flavor is ...

Claims

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Application Information

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IPC IPC(8): G01N33/00
CPCG01N33/00G01N33/0003
Inventor 田洪磊孙宝国詹萍陈海涛张玉玉王晓玲雷银凤
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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