DAIRY INGREDIENTS EFFECTS ON SAUSAGE SENSORY PROPERTIES STUDIED BY PRINCIPAL COMPONENT ANALYSIS

被引：26

作者：

BAARDSETH, P ^{[1
]}

NAES, T ^{[1
]}

MIELNIK, J ^{[1
]}

SKREDE, G ^{[1
]}

HOLLAND, S ^{[1
]}

EIDE, O ^{[1
]}

机构：

[1] NORWEGIAN DAIRIES ASSOC,N-0134 OSLO 1,NORWAY

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

DAIRY INGREDIENTS; SAUSAGES; SENSORY; PRINCIPAL COMPONENT ANALYSIS; PCA; ANOVA;

D O I：

10.1111/j.1365-2621.1992.tb14303.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of dairy ingredients (1, 3, 5%)-ordinary and high-viscosity sodium caseinate, skim-milk powder, whey protein or demineralized whey powder-on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82-degrees-C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, respectively.

引用

页码：822 / 828

页数：7

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