ASSESSMENT OF THE SENSORY CHARACTERISTICS OF MEAT PATTIES

被引：11

作者：

BEILKEN, SL ^{[1
]}

EADIE, LM ^{[1
]}

GRIFFITHS, I ^{[1
]}

JONES, PN ^{[1
]}

HARRIS, PV ^{[1
]}

机构：

[1] CSIRO,BIOMETR UNIT,CUNNINGHAM LAB,ST LUCIA,QLD 4067,AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08618.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of two different methods for determining sensory profiles for texture of meat patties was investigated and compared with consumer ratings. The individual sensory profiles developed in free-choice profiling were analyzed using generalized Procrustes and principal components analysis techniques and converted by discussion to a single consensus profile. Using three components of the principal components analysis the free-choice profile accounted for 88.2% of the total variance in texture and the consensus profile for more than 90%. The first components related mostly to mechanical strength attributes and the second to greasiness and juiciness. Both sensory profiles were shown, using preference mapping techniques, to be good indicators of consumer acceptability.

引用

页码：1470 / 1475

页数：6

共 13 条

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