Abstract
Texture is a decisive factor in the quality of Kamabokos. In order to find an objective evaluation method of Kamabokos’ texture，the correlation was studied between sensory evaluation and TPA results by collecting different brands Kamabokos. 10 kinds of Kamabokos, which were most popular in market, were collected, evaluated by the sensory evaluation.Meanwhile, the profile analysis was made by TPA (Texture Profile Analysis). Then PCA (Principal component analysis) and correlation analysis of the determination results were studied. The results showed that there was correlation between the sensory evaluation and TPA analysis by texture analyzer. For further evaluation of Kamabokos, stepwise regression analysis was conducted, in which instrument analysis indicators were as independent variables and sensory evaluation index was as the dependent variable. The prediction equations were established and significance in statistics.
Publication Date
4-28-2016
First Page
24
Last Page
27,210
DOI
10.13652/j.issn.1003-5788.2016.04.006
Recommended Citation
Dan, WANG; Qixing, JIANG; Yanshun, XU; Wenshui, XIA; and Haiou, WANG
(2016)
"Correlation between sensory evaluation and instrumental analysis of kamabokos texture,"
Food and Machinery: Vol. 32:
Iss.
4, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.04.006
Available at:
https://www.ifoodmm.cn/journal/vol32/iss4/6
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