Sensory and instrumental measurement of Chaozhou beef meatballs
Texture is the key factors which will influence the quality of Chaozhou beef meatballs.This research is mainly on the correlative analysis between sensory and instrumental measurement of Chaozhou beef meatballs' texture to find a reasonable way for texture measurement.Eleven normal commercial Chaozhou beef meatballs were collected.Texture profile analysis with twelve trained panelists was used to determine and compare the sensory characteristics of samples,and three instrumental methodology(Texture profile analysis,Shear test and Puncture test) were conducted on eleven samples.In addition,principal component analysis(PCA) could reduce the data of sensory evaluation and instrumental analysis into two independent principal components,which accounted for 74.486% of the total variance,and could categorize samples into three groups.Correlation analysis indicated that there were widespread correlation among the results of sensory evaluation and instrumental analysis(r=-0.622～0.896,P0.05 or P0.01).Stepwise regression analysis was used to generate prediction equations with the parameters of instrumental analysis as independent variables,and the data of principal sensory attributes as dependent variable.The prediction equations of sensory hardness,springness,tightness,juiciness and chewiness were of significance in statistics(R2adj=0.696-0.907).