The Study On The Quality Evaluation Technology Of Mutton Processing Suitability To Mutton Sausage

The evaluation technology of the agriculture products quality has been concerned by the processing industry from several years ago. It is important to establish the evaluation method of the agricultural products quality for improving the agriculture products quality, boosting up the competition of industry and agriculture. Although the yield and consumption of mutton in China is the first in the world, the processing technology is not advanced and the processing amount is very small. An important reason is short of the evaluation technology and system of the mutton quality. So it is very significant to establish the evaluation technology of mutton quality. The evaluation index system of mutton susage quality, the processing characteristics of mutton, the processing suitability of mutton to mutton susage were researched by means of the multivariate statistical analysis methods in the paper, the results follows below:(1) The sensory evaluation index and the sensory description vocabulary of mutton sausage were confirmed by means of Pincipal Component Analysis and Factor Analysis. The results showed that six sensory description vocabularies such as red, gnawness, elasticity, tight, slippery and the smell of mutton, which can reflect the sensory attributes of mutton sausage, were selected by means of the method of Factor Analysis under M>0.4. The relative sensory evaluation index wre color, chewiness, springiness, hardness, appearance and flavor.(2) The correlation between the sensory evaluation and the instrumental measurement was analysised by means of the method of Correlation Analysis. The result shows that the six index of sensory evaluation were correlative to the five index of instrumental measurement distinctively and the largest correlation coefficients achieves to 0.88. So it was feasible to replace the sensory evaluation with instrumental measurement.(3) The correlation between the quality of mutton sausage and the processing attributes of mutton was analysised by means of the method of Correlation Analysis. Water holding capacity, crude fat content , TVB-N, amino acid content and color were picked out because they mainly influence on the quality of mutton sausage .(4) Ten mutton varieties were classified into different grades by Principal Component Analysis, and the result can be validated by Cluster Analysis. It shows that Yinchuan Tan-sheep is the most suitable to make mutton sausage. Small tailed han sheep in Shandong and improved sheep in Inner-Mongolia are the second grade. Boer Goat is the worst suitable one.(5) Base on the results of Principal Component Analysis and Cluster Analysis, the evaluation index system and standard of the mutton processing suitability to mutton sausage was established and all of the mutton varieties were classified into four sorts.