Study On The Construction Of Sensory Evaluation System Of Chinese Larou And The Key Factors Affecting Its "Mouthfeel"

Chinese Larou is one of the representative products of traditional cured meat products in China,which is deeply loved by consumers because of its unique taste.At present,the product quality standard for cured meat products in China is only the national food safety standard GB2730-2015 "cured meat products",and the specified product quality index is relatively simple,lack of specific quality standards or quality classification standards for cured meat products,and the classification method of cured meat is lack of in-depth and systematic research.The lack of standards and grading methods is one of the important reasons for the different processing methods and uneven product quality of Chinese Larou in our country.In view of this,this paper first evaluated the appearance,smell,taste and texture of Chinese Larou,and established an index suitable for sensory quality evaluation of Chinese Larou by principal component and cluster analysis.Secondly,combined with the evolution of texture in the process of oral processing,the perceptibility and key texture properties of Chinese Larou texture were scientifically verified.Finally,the material properties of cured meat were analyzed,and the correlation between "taste" and physical and chemical properties of cured meat was explored through Pearson data analysis,and the key physical and chemical indexes affecting the "taste" of cured meat were selected.it provides theoretical guidance for the production of cured meat products which can improve the quality of traditional Chinese Larou and accord with the taste of consumers.The main results are as follows:The main results are as follows:(1)An index suitable for sensory quality evaluation of Chinese Larou was established.In this study,34 kinds of Chinese Larou samples were collected.Firstly,quantitative description analysis(QDA)was used to evaluate the visual,olfactory,taste and texture attributes of Chinese Larou,and the correlation P value was analyzed by principal component(PCA).The key sensory description indexes of the four attributes were screened.Eleven descriptive indexes,including fat color(0.941),fat brightness(0.934),lean brightness(0.860),gray taste(0.882),tobacco taste(0.918),wood taste(0.942),salty taste(0.845),freshness(0.908),smoothness(0.677),hardness(0.872)and chewiness(0.888),were determined to be effective indicators for evaluating the sensory quality of Chinese Larou.Then 13 kinds of high quality Chinese Larou products(LR-01,LR-03,LR-04,LR-05,LR-08,LR-10,LR-11,LR-19,LR-20,LR-21,LR-22,LR-23,LR-31)were selected by cluster analysis.(2)The key texture properties affecting the "taste" of Chinese Larou were explored.The changes of oral parameters and the evolution of texture parameters of lean Chinese Larou in different stages of oral processing(5s,10 s,15s,25s)were measured.The results showed that there was no significant difference in physical properties of different Chinese Larou food pellets.However,in different periods of oral processing,there were significant differences in hardness,cohesion and chewiness between high quality Chinese Larou and other cured meat(P < 0.05).Compared with other cured meat,high quality Chinese Larou had lower chewing times,higher saliva secretion and larger fiber size(P < 0.05).The Chinese Larou with high quality "taste" had similar fiber particle size change.and the time for high-quality Chinese Larou to form stable food balls was significantly higher than that of other cured meats.(3)The key physical and chemical indexes affecting the taste of Chinese Larou were selected.The material properties of cured meat samples collected were analyzed.The results showed that peroxide value,cooking loss rate,p H value,shear value,absorbance value,water content of lean meat,water content of fat part and salt content were the key indexes affecting the taste of cured meat.The key index range of high quality cured meat was shear force 22-28 kgf,fat transparency(absorbance)0.7-1.2.The p H value of lean meat is 5.3-6.0,the water content of lean meat is35-45%,the moisture content of fat meat is 4-6%,and the content of salt is 3-5%.The change rules of peroxide value,cooking loss rate and acid value are not obvious,which can not be used as the key physical and chemical index to evaluate the taste of high quality Chinese Larou.To sum up,this paper screened out the key description indexes for evaluating the sensory quality of cured meat,scientifically verified the key texture attributes of cured meat,and determined the key physical and chemical indexes that affect the "taste" of cured meat.the changes of hardness,cohesion and chewiness of cured meat are the key texture properties that affect the taste.The shear value,fat transparency,p H value of lean meat,water content of lean meat,water content of fat meat and salt content are the key physical and chemical indexes that affect the high quality "taste" characteristics of cured meat.