【作者】 方梦琳；

【导师】 张柏林； 张德权；

【作者基本信息】 北京林业大学 ， 农产品加工及贮藏工程， 2008， 硕士

【摘要】 农产品加工品质评价技术近年来一直受到国内加工业的广泛关注,它对于提高农产品品质、增强国际竞争力、促进农业发展有着重要的作用。我国是羊肉生产大国和消费大国,但羊肉加工业却发展缓慢,远落后于西方发达国家,其中一个很重要的原因就在于其加工品质评价技术落后及评价体系不完善。因此,尽快开展羊肉加工品质评价技术研究,建立并完善羊肉加工品质评价体系,对于加快我国肉羊产业的发展具有重要的意义。本文采用多元统计方法,以不同的肉羊品种为研究对象,对羊肉香肠品质评价指标体系、羊肉加工品质评价方法及不同肉羊品种对羊肉香肠的加工适宜性进行分析及研究,研究结果如下:(1)采用主成分分析法及因子分析法对羊肉香肠的感官品质进行了分析,确定了羊肉香肠的感官品质评价指标。结果表明,当M值>0.4时,采用因子分析筛选出偏红的、咬劲、弹性、紧实的、切面光滑的及膻味6个感官品质描述词作为羊肉香肠最主要的感官品质描述词,其对应的感官品质指标分别为色泽、咀嚼性、弹性、硬性、外观及风味。(2)采用相关性分析方法对羊肉香肠的感官评价及仪器检测进行了相关性研究,结果表明感官评价的6项指标与仪器检测的5项指标之间具有一定的相关性,最大相关系数达到了0.88。同时仪器检测之间的硬度也分别与咀嚼性、胶粘性具有显著相关性。因此,采用仪器检测代替感官评价进行羊肉香肠的品质评价切实可行。(3)将羊肉各加工品质与羊肉香肠各品质评价指标进行了相关性分析,筛选出了对羊肉香肠品质影响最大的5个羊肉加工品质指标,它们分别为系水力、粗脂肪含量、挥发性盐基氮、总氨基酸含量及色泽。(4)采用综合主成分值分类的方法,对10个肉羊品种进行了分类,并用聚类分析方法进行了验证,具体结果为:银川滩羊最适宜加工羊肉香肠,山东小尾寒羊和内蒙改良羊较适宜加工羊肉香肠,波尔山羊最不适宜于加工羊肉香肠。(5)在综合主成分值分类方法和聚类分析方法的基础上,结合实际情况,建立了肉羊品种对羊肉香肠加工适宜性的评价标准和评价指标值范围,将我国的肉羊品种分为四类。更多还原

【Abstract】 The evaluation technology of the agriculture products quality has been concerned by the processing industry from several years ago. It is important to establish the evaluation method of the agricultural products quality for improving the agriculture products quality, boosting up the competition of industry and agriculture. Although the yield and consumption of mutton in China is the first in the world, the processing technology is not advanced and the processing amount is very small. An important reason is short of the evaluation technology and system of the mutton quality. So it is very significant to establish the evaluation technology of mutton quality. The evaluation index system of mutton susage quality, the processing characteristics of mutton, the processing suitability of mutton to mutton susage were researched by means of the multivariate statistical analysis methods in the paper, the results follows below:(1) The sensory evaluation index and the sensory description vocabulary of mutton sausage were confirmed by means of Pincipal Component Analysis and Factor Analysis. The results showed that six sensory description vocabularies such as red, gnawness, elasticity, tight, slippery and the smell of mutton, which can reflect the sensory attributes of mutton sausage, were selected by means of the method of Factor Analysis under M>0.4. The relative sensory evaluation index wre color, chewiness, springiness, hardness, appearance and flavor.(2) The correlation between the sensory evaluation and the instrumental measurement was analysised by means of the method of Correlation Analysis. The result shows that the six index of sensory evaluation were correlative to the five index of instrumental measurement distinctively and the largest correlation coefficients achieves to 0.88. So it was feasible to replace the sensory evaluation with instrumental measurement.(3) The correlation between the quality of mutton sausage and the processing attributes of mutton was analysised by means of the method of Correlation Analysis. Water holding capacity, crude fat content , TVB-N, amino acid content and color were picked out because they mainly influence on the quality of mutton sausage .(4) Ten mutton varieties were classified into different grades by Principal Component Analysis, and the result can be validated by Cluster Analysis. It shows that Yinchuan Tan-sheep is the most suitable to make mutton sausage. Small tailed han sheep in Shandong and improved sheep in Inner-Mongolia are the second grade. Boer Goat is the worst suitable one.(5) Base on the results of Principal Component Analysis and Cluster Analysis, the evaluation index system and standard of the mutton processing suitability to mutton sausage was established and all of the mutton varieties were classified into four sorts.更多还原