[1]王琳,谢定源,任婧楠,等.不同烹饪及储存条件对菜品感官品质的影响[J].中国调味品,2019,(11):6-12.
 Effects of Cooking and Storage Conditions on the Sensory Evaluation of the Dishes[J].CHINA CONDIMENT,2019,(11):6-12.
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不同烹饪及储存条件对菜品感官品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
6-12
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Effects of Cooking and Storage Conditions on the Sensory Evaluation of the Dishes
作者:
王琳谢定源任婧楠袁方尹凯静李志薛硕潘思轶
文献标志码:
A
摘要:
本文以三种不同烹饪方式(炒、煮、炸)制作的菜品(回锅肉,糖醋排骨,水煮肉片)为研究对象,招募并筛选志愿者分析不同烹饪经验及不同储存条件对菜品酸味、甜味、咸味、鲜味、麻味、辣味及脂肪味强度的影响。结果表明不同经验人员所做回锅肉和糖醋排骨的酸味、甜味、咸味、鲜味、麻味、辣味及脂肪味等7种味感强度均无显著性差异,且不同经验人员所做水煮肉片固体部分和液体汤汁部分中的各味感强度也无显著性差异。不同经验人员所做水煮肉片固体部分酸味强度均高于液体汤汁部分(p<0.05),而固体部分的脂肪味均低于液体汤汁部分(p<0.05)。不同储存条件下回锅肉和糖醋排骨中各味感强度均无显著性差异(p>0.05);而不同储存条件下水煮肉片液体汤汁部分麻味和辣味强度均较鲜样有所下降,且有显著性差异(p<0.05);普通人制作的水煮肉片固体部分和液体汤汁部分的酸味、咸味和鲜味强度均具有显著性差异(p<0.05),固体部分之间各味感强度均无显著性差异(p>0.05),液体汤汁部分之间酸味、甜味、咸味及鲜味强度之间无显著性差异(p>0.05)。
Abstract:
In this paper, the dishes prepared by three different cooking methods (fried, boiled, fried) (twice-cooked pork, sweet and sour pork ribs, boiled pork) were used as the research objects. The volunteers were recruited and screen ed for the sensory analysis of the effect of different cooking experiences and different storage conditions on the taste intensity of the prepared dishes, including sour, sweetness , salty, umami, pungent, spicy and fatty taste. The results showed that there were no significant differences on the intensities of the seven taste of twice-cooked pork and sweet and sour pork ribs made by different experienced person s. There was also no significant difference in the intensity of each taste in the solid and liquid portion of the boiled pork. The sour taste intensity of the solid portion of the boiled pork was higher than that of the liquid portion ( p < 0.05), while the fat content of the solid portion was lower than that of the liquid portion ( p < 0.05). There was no significant difference in the intensity of the taste in twice-cooked pork and sweet and sour pork ribs under different storage conditions ( p > 0.05). Under the different storage conditions, the pungent and the spicy taste in the liquid portion of the boiled pork were significantly lower than the fresh ones (p < 0.05). The intensity of sour, salty and umami taste of the solid and liquid portion of the boiled pork made by ordinary person were significantly different ( p < 0.05), and there was no significant difference in the intensity of each taste in the solid portion (p > 0.05), and there was no significant difference in the intensity of acid, sweetness, salty and umami in the liquid portion (p > 0.05)
更新日期/Last Update: 2020-07-30