Quality Evaluation of Sausage Samples in Xiangyang Region
HAN Qianhui, YANG Lei, WANG Nian, LIU Jiapei, PAN Zhenfei, PAN Ting, WANG Yujiao, GUO Zhuang*
Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang 441053, China
Abstract：The quality of sausages in Xiangyang, Hubei province was evaluated by electronic tongue, conventional
physicochemical analysis and multivariate statistics. Both cluster analysis and multivariate analysis of variance showed
that 9 sausage samples could be divided into three clusters based on taste profile, showing significant differences in overall
taste profile (P < 0.05). Meanwhile, there were significant differences in the relative abundance of bitterness, astringency,
sourness and aftertaste-B and the contents of total acid and fat in sausage samples from three different clusters as indicated
by Kruskal-Wallis test (P < 0.05). Through Pearson correlation analysis we also found the contents of total acid were highly
significantly negatively correlated with bitterness, astringency, and aftertaste-B (P < 0.05).
韩千慧，杨 雷，王 念，刘佳佩，潘振菲，潘 婷，王玉娇，郭 壮. 襄阳地区腊肠的风味品质评价[J]. 肉类研究, 2016, 30(9): 7-12.
HAN Qianhui, YANG Lei, WANG Nian, LIU Jiapei, PAN Zhenfei, PAN Ting, WANG Yujiao, GUO Zhuang. Quality Evaluation of Sausage Samples in Xiangyang Region. Meat Research, 2016, 30(9): 7-12.
