摘要
为研究新疆伊犁地区不同种类馕的品质特性,本文选取伊犁地区 55个市售馕样品,对其进行了 13项品质指标(重量、横径、高度、水分含量、水分活度、L*、a*、b*、硬度、内聚性、弹性、胶粘性、咀嚼性)的测定,采用主成分分析和聚类分析方法,筛选出馕品质评价的主要指标并对馕样品进行了分类,结合感官品质对不同种类馕进行了综合评价.结果表明,55份馕样品的 13项品质指标间存在一定的相关性,其中高度与水分含量、水分活度、弹性、咀嚼性呈极显著相关(P<0.01),L*值与胶粘性呈显著相关(P<0.05);主成分分析法提取出 3个主成分因子,累积方差贡献率达到 76.856%,根据聚类分析结果得到,弹性、咀嚼性、胶粘性、硬度、L*值、b*值可作为评价馕品质的 6项关键指标,基于以上结果,将 55份馕划分为三大类,分别为大薄馕、窝窝馕、休闲馕;结合感官品质分析得出,三大类馕品质间存在显著差异(P<0.05),其中大薄馕色泽、风味、硬度评分最高,为14.85、13.52、14.37分,具有色泽金黄、香味浓郁的特点.窝窝馕弹性和咀嚼性评分最高,为 14.82、14.54分,表明其富有弹性和咀嚼性.休闲馕酥脆性评分最高为 14.47分,表明此类馕品尝时具有酥脆的口感.本研究明确了馕品质评价的关键指标并探明了新疆伊犁地区三大类馕的品质特性,提供了馕科学的分类方法,为新疆馕品质评价体系的构建奠定理论依据.
Abstract
This study determined 13 quality indexes(weight,transverse diameter,height,moisture content,water activity,L*,a*,b*,hardness,cohesion,elasticity,adhesiveness,and chewability)in 55 different Nang samples from the Yili region in Xinjiang to examine their quality characteristics.The main indexes were selected for the Nang quality evaluation via principal component analysis,cluster analysis,and sensory quality assessment.The results showed an association between the 13 quality indexes of the 55 Nang samples.The height was highly significantly correlated with moisture content,water activity,elasticity,and chewiness(P<0.01),while the L*value and adhesiveness were substantially related(P<0.05).Three principal components were extracted via principal component analysis,with a cumulative variance contribution rate of 76.856%.Cluster analysis showed that six quality indexes,namely elasticity,chewability,adhesiveness,hardness,L*values,and b* values,were crucial for evaluating Nang quality.Then,the 55 Nang samples were classified into three categories:Large Nang,thick Nang,and snack Nang.The sensory quality analysis revealed significant differences between the quality of the three Nang categories(P<0.05).The color,flavor,and hardness scores of the large Nang were the highest at 14.85,13.52,and 14.37,respectively,with a golden color and rich flavor.The elasticity and chewability scores of the thick Nang were the highest at 14.82 and 14.54,respectively,while the crisp score of the snack Nang was the highest at 14.47.These results revealed the key indexes for assessing the quality characteristics of three types of Nang from the Yili region in Xinjiang,providing a scientific classification method for constructing a Xinjiang Nang quality evaluation system.
维普
万方数据