火腿腸質(zhì)構標準的構建.pdf

1、河南農(nóng)業(yè)大學碩士學位論文火腿腸質(zhì)構標準的構建姓名：郝紅濤申請學位級別：碩士專業(yè)：農(nóng)產(chǎn)品加工與貯藏工程指導教師：趙改名20100601ConstructionofTextureStandardofHamSausagesSupervisor：ProfZhaoGaimingMastercandidate：HaoHongtaoABSTRACT：Toconstructtexturestandardofhamsausages，thekeyeleme

2、ntswhenselectcompressionratereasonablyinthemeasurementofhamsausagestexture，characteristicswasstudied，themethodsofcompulsorydefiningandindirectlyreflectingtexturecharacteristicswereadoptedtoestablishasetofsensoryevaluatio

3、nmethodssuitedformincedmeatproducts，andthefeasibleofdiscriminatingthegradesofhamsausageswithtexturecharacteristicsvaluesreplacedsensoryevaluationwasstudied，thestandardrangeofhardness，fracturabilityandadhesivenesswereesta

4、blishedbythetexturevalueswhichcorrespondedtothepointsofsensoryscores，andthestandardrangeofspringiness，cohesivenessandchewinessweresetupbythelinearregressionequation，sensoryscoresWasactedasvariable，texturevaluesWasdepende

5、ntvariableintheequationinthisarticlesFinally，theFisherlineardiscriminationfunctionswereestablishedbasedonthetexturecharacteristicsvaluesofhamsausages、析t11differentbrandTheresultsshowedthat：(1)Itwasrevealedthatdetectionor

6、notoffracturabilitypropertyprovidesimportantreferencetodeterminetheselectionofcompressionrate，thecompressionrateadoptedtendtoconsistentlywhenthestrengthofthegelatinsystemofmincedmeatproductsachievedacertaindegree(2)Thete

7、xturecharacteristicscorrelationcoefficientofhardness，fracturability，adhesiveness，springiness，cohesivenessandchewinessbetweenthesensoryevaluationandobjectivemeasurementswereO981，0990，O938，0855，O835and0534(PO01)respectivel

8、yandthediscriminantaccuracyoftheestablisheddiscriminantfunctionsbasedonthesensoryvaluesoftexturecharacteristicsWas1000％(3)Thediscriminantaccuraciesoftheestablisheddiscriminantfunctionsestablishedbysensoryscoresandtexture

9、valueswere922％and1000％，respectivelyThemethodsbasedonthesensoryvaluesandtexturevaluesoftexturecharacteristicsallcoulddistinguishthegradesofhamsausages，andtheaccuracyofthelatterwasbetter(4)Thehardness，fracturability，adhesi

10、veness，springiness，cohesivenessandchewinessstandardrangesofpremiumhamsausageswere8690162—93571379，8929995—109632749，一102467一一451559，O813—0968，02000279and1597786—23311639respectivelythoseofexcellenthamsausageswere74413349