德州扒鸡感官特征的确定与表述
目的 确定德州扒鸡的感官特征并进行表述。方法 通过感官评价员的召集、培训, 形成普通感官评价小组、初级感官评价小组和专业感官评价小组, 由感官评价员品评得到感官描述词汇, 采用感官评价的方法并结合M值、主成分分析方法对德州扒鸡感官指标描述词进行筛选。结果 得到扒鸡外观、气味、滋味、质地和余味属性的43个感官描述词汇, 其中典型描述词汇有金黄色、光泽透亮、O酱香味、O油炸味、T咸味、T鲜味、T酱香味、细嫩多汁、无残渣颗粒感、撕而不断、烂而不散。结论 最终德州扒鸡的典型感官特征可表述为金黄透亮、鲜香馥郁、咸淡适中、细嫩多汁、香软脱骨、撕而不断。
Objective To determine the sensory characteristics and express them for Dezhou braised chicken. Methods After the convening and training of sensory evaluators, general sensory evaluation team, primary sensory evaluation team and professional sensory evaluation team were formed. Sensory evaluators evaluated and got sensory description words. The sensory evaluation method was combined with M value and principal component analysis method to screen the sensory index descriptors of Dezhou braised chicken. Results Forty-three sensory description words of the appearance, taste, texture and aftertaste of the braised chicken were obtained, among which the typical description words were golden color, bright luster, O sauce flavor, O Fried flavor, T salty flavor, T umami flavor, T sauce flavor, tender and juicy, no residue granular feeling, torn and continuous and rotten but not loose. Conclusion Golden and bright, fresh and fragrant, moderate saltiness, tender and juicy, soft and bone-breaking, torn and continuous are expressed as the typical sensory characteristics of Dezhou braised chicken.
标题：德州扒鸡感官特征的确定与表述
英文标题：Establishment and descriptors of sensory characteristics for Dezhou braised chicken
作者：
崔晓莹 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
顾明月 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
王欢 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
张庆永 山东德州扒鸡股份有限公司
刘登勇 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心;肉类生产与加工质量安全控制协同创新中心
马勇 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
陈雨 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
中文关键词:德州扒鸡,感官特征,M值,主成分分析,
英文关键词:Dezhou braised chicken,sensory characteristics,M value,principal component analysis,
发表日期：2019-04-17
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