Establishment of sensory evaluation description for dried meat floss
GAI Shengmei1, XIA Wenyun1, LU Fenggui1, ZHAO Zhinan1, LIU Dengyong1,2*
1 (College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China) 2 (Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
Abstract: Through sensory evaluation of 10 different brands of dried meat floss, sensory descriptors such as shape, color, smell, texture and taste of dried meat floss were determined. The sensory panel of 15 people was built after recruiting, selecting and training, and the collection and reduction of sensory descriptors were carried out to establish the definition and reference of each sensory descriptor. Through sensory description, 57 sensory descriptors were established. With Principal Component Analysis, sensory evaluation description (shape, color, odor, texture, aftertaste) of dried meat floss were: lump, fluffy, velvet; orange brown, light brown, golden; caramel flavor, roasted flavor, aniseed flavor; salty, strong aroma, fried flavor. In summary, the sensory attribute of dried meat floss was very complex and it could be defined as: soft, fluffy and crisp with five-spice smell.
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