中式肉制品—酱制牛肉感官分析系统的初建立与实践的开题报告.docx

中式肉制品—酱制牛肉感官分析系统的初建立与实践的开题报告
摘要：
中式肉制品是传统的中国食品，如酱制牛肉以其特殊的口感和营养价值而深受人们喜爱。本论文旨在初步建立一种基于感官分析的中式肉制品酱制牛肉的评价系统，通过多种感官评价手段，探究其不同感官属性的特点及其对评价结果的影响。
首先，根据传统酱制牛肉的制作工艺，选择了合适的牛肉品种和生产工艺，制作出了一批具有代表性的样品。随后，我们利用五感官评价、形态学评价、纹理仪、质地计算机测量等方法，对样品进行了综合评价。
然后，我们利用主成分分析法和偏最小二乘回归法，对样品进行了数据分析，并建立了多元回归模型，预测酱制牛肉的感官品质得分。
最后，通过判断系统的稳定性和重复性，验证了感官评价系统的可行性和实用性。
关键词：中式肉制品；酱制牛肉；感官分析；数据分析；感官评价系统
Abstract:
Chinese meat products are traditional Chinese food, and salt-cured beef is favored by people for its special taste and nutritional value. This thesis aims to preliminarily establish a sensory evaluation system for Chinese meat products, salt-cured beef, and explore the characteristics of different sensory attributes and their impact on the evaluation results through various sensory evaluation methods.
First of all, according to the traditional production process of salt-cured beef, suitable beef breeds and production processes were selected, and a representative sample was produced. Subsequently, we used comprehensive evaluation methods such as five sensory evaluation, morphological evaluation, texture analyzer, and texture computer measurement to evaluate the samples.
Then, we used principal component analysis and partial least squares regression analysis to analyze the data of the samples and established a multiple regression model to predict the sensory quality score of salt-cured beef.
Finally, by judging the stability and repeatability of the system, the feasibility and practicality of the sensory evaluation system were verified.
Keywords: Chinese meat products; salt-cured beef; sensory analysis; data analysis; sensory evaluation system.