| 2,087 | 243 | 403 |
| 下载次数 | 被引频次 | 阅读次数 |
食用品质是决定内类商品价值最重要的因素,评价肉类食用品质的指标包括嫩度、颜色、风味和多汁性,评价食用品质的方法分感官品尝法和客观测定法。本文对内类食用品质评价的各种方法进行了简要阐述.智能化、在线化的无损检测技术是肉类食用品质评价发展的方向。
Abstract：Meat palatability is one of the most important coral attributes,which consists of tenderness,color,flavor and juiciness.There are two types of methods for evaluating meat palatability,i.e.,sensory test and mechanical measurement/determination.This paper reviews various methods for meat palatability evaluation.It is a trend to develop an intellectualized,non-harmful,on-line detection technology for meat palatability.
[1]WARRISS RD..Meat Science,An Introductory Text [M].CABI Publishing,Wallingford,UK,2000.
[2]AMSA.Research guidelines for cookery,sensory evaluation and instrumeatal tenderness measurements of fresh meat [M].Chicago, IL:American Meat Science Association and National Live Stock and Meat Board,1995.
[3]HUIDOBRO E R.,MIGUEL E,BLAZQUEZ B.,et al.A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat [J].Meat Science,2005,69:527-536
[4]VAN OECKEK MJ.,WARNANTS N.,BOUCQUE C.V.Pork tenderness estimation by taste panel,Warner Bratzler shear force and on-line methods [J].Meat Science,1999,53:259-267
[5]丁武，寇莉萍，张静，等．质构仪穿透法测定肉制品嫩度的研究[J]．农业工程学报，2005，21：138-141．
[6]HANSEN S.,HANSEN T.,AASLYNG M.D.,et al.Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi [J].Meat Science,2004,68:611-629
[7]JEREMIAH L.E.,PHILLIPS D.M.Evaluation of a probe for predicting beef tenderness [J].Meat Science,2000,55:493-502
[8]CAMPO M.M.,SANTOLARIA R,SANAUDO C.,et al. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices [J].Meat Science,2000, 55:371-378
[9]SHACKELFORD S.D.,WHEELER T.L,KOOHMARAIE M. On-line classification of US Select beef caresses for longissimus tenderness using visible and near-infrared reflectance spectroscopy [J].Meat Science,2005,69:409-415
[10]BYRNE C.E.,DOWNEY G,TROY D.J.,et al.Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm [J].Meat Science,1998,49:399-409,
[11]赵杰文，翟剑妹，刘木华，等．牛肉嫩度的近红外光谱法检测技术研究[J]．光谱学与光谱分析，2006，26：640-642
[12]LEROY B.,LAMBOTTE S.,DOTREPPE O.,et al.Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra [J]. Meat Science,2003,66:45-54
[13]LIU Y.L.,LYON B.G,WINDHAM W.R.,et al.Prediction of color, texture,and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy.A feasibility study [J].Meat Science,2003,65:1107-1115
[14]孙京新．冷却猪肉肉色质量分析与评定及肉色稳定性研究[D]．南京：南京农业大学博士学位论文，2004
[15]李里特著．食品物性学[M]．北京：中国农业出版社，1998．
[16]宋焕碌．食品风味分析技术研究进展[J]．北京工商大学学报(自然科学版)，2006，24：1-4
[17]刘源，徐幸莲，周光宏．南京酱牛肉风味研究初报[J]．江苏农业科学，2004，5：101-104
[18]刘源，周光宏，徐幸莲，等．南京盐水鸭挥发性风味化合物的研究[J]．食品科学，2006，27：166-171
[19]王俊，胡桂仙，于勇，等．电子鼻与电子舌在食品检测中的应用研究进展[J]．农业工程学报，2004，20：292-295．
[20]朱丽敏倪元颖，Soffy Venzal，等．气味指纹分析技术在食品质控和风味研究的应用[J]．农产品加工，2005，9，10：72-80．
[21]周光宏．肉品学[M]．北京：中国农业科技出版社，1999
[22]张伟力．猪肉系水力测定方法[J]．养猪，2002，3：25-26，
[23]张伟力，陶立，王立克，等．猪肉拿破率的研究[J]．肉类研究，1995．3：3-4
[24]BERTRAM,H.C.,KARLSSON A.H.,ANDERSEN H.J.The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study.Meat Science,2003,65:1281-1291
基本信息:
中图分类号:TS251.7
引用信息:
[1]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文在线,2007(02):75-82.