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投稿时间：2020-01-03
投稿时间：2020-01-03
中文摘要: 以冷冻大西洋鲭鱼为原料，采用感官评价方法根据样品的腥味程度和喜好程度进行排序，并分别利用秩和检验法与R-index法两种数据分析方法对排序结果进行统计分析，探讨不同腥味脱除方法对大西洋鲭鱼蒸烤后感官品质的影响，并结合电子鼻结果，由此确定最佳脱腥工艺。结果表明：秩和检验法和R-index法统计分析大西洋鲭鱼腥味排序和喜好度排序结果一致。葱姜蒜+料酒掩蔽法是其中腥味最小且最受喜欢的脱腥工艺。
Abstract:Changes in sensory quality characteristics in relation to different deodorization processing in frozen Atlantic mackerel were studied，in order to screen the best deodorization process.The methodological approaches taken in this study were based on both ranking analysis and electronic nose analysis.The results of this investigation showed that the rank sum test method and R-index method were consistent in the statistical analysis of fishy attributes ranking and preference ranking.Onion ginger garlic+cooking wine masking method preserved the quality of Atlantic mackerel with the least fishy odor and the most favoured as compared to other deodorization process.
keywords: ranking method rank sum test method R-index method Atlantic mackerel deodorization process
文章编号：202023013 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2019YFD0902000）
| 作者 | 单位 |
| 吴吉玲，黄一珍，姜鹏飞，郑佳楠，李国栋，秦磊，董秀萍 | 国家海洋食品工程技术中心，辽宁海洋食品精深加工关键技术省部共建协同创新中心，辽宁省海产品精深加工业共性技术创新平台，大连工业大学食品学院，辽宁大连116034；青岛益和兴食品有限公司，山东青岛266400 |
| Author Name | Affiliation |
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