Study On Sensory Attributes Of Stewed Pork With Brown Sauce

Stewed Pork with Brown Sauce,as a traditional cuisine and representative of typical Chinese cooking meat products,cooked with high-quality streaky pork which was strong and elastic in shape,red and white clear in colour.Sugar,soy sauce,spices and other seasonings were added during the cooking process of Stewed Pork with Brown Sauce.After long time braising,the colour,aroma,taste and shape of the Stewed Pork with Brown Sauce was excellent.The object of this study was to establish and analyze the sensory attributes,and the correlation between sensory attributes and physical-chemical indexes of Stewed Pork with Brown Sauce with different cooking processes.On this basis,we focused on the main sensory attribute----fatty-but-not-greasy,working on the sensory attribute’s analysis and the modeling quantification of this attribute.The main contents and results of this research are as follows:1.Through layers of screening such as questionnaires,determination of fungiform papillae of the tongue,recognition of basic taste and determination its sensory threshold,recognition of basic colour and so on.The sensory assessors were selected by internal recruitment.The person selected would accepted a series of training including recognition of basic taste,usage of scale,descriptive words’ using and extending.A sensory panel with 15 assessors was built and then used to evaluate the Stewed Pork with Brown Sauce by Quantitative Descriptive Analysis.A list of 50 terms including crimson,kermesinus,dark reddish brown ect.was generated by 15 trained assessors through multi-statistical method.2.In this research,6 different kinds of Stewed Pork with Brown Sauce from different areas(Hunan,Shanghai,Fujian,Guizhou,Anhui,Liaoning)were selected.Sensory attributes were established by PCA and we concluded that the important sensory attributes of the Stewed Pork with Brown Sauce is classic bright red in colour,rich,full-bodied soft sauce-flavor,fatty-but-not-greasy,just-melt-in-mouth,tender-and-delicate in mouth.In order to further understand the sensory attributes of the Stewed Pork with Brown Sauce,the experiments used the Pearson correlation analysis method to analyze the correlations between the sensory index.The results showed that there were strong correlations between the indexes,therefore verifying the rationality and applicability of the descriptions of the Stewed Pork with Brown Sauce.3.Based on the descriptive vocabulary list of chapter two,we analysed the colour,flavor,taste and texture attributes of Stewed Pork with Brown Sauce by instrumental analysis methods.The correlation between sensory attributes and physical-chemical indexes were analysised by PLS.Results showed that the correlations between sensory attributes and physical-chemical indexes was valid.The results measured by instrumental analysis methods not only supported the analysis of sensory,but also verified the applicability of the descriptive vocabulary list from physical-chemical indicators.4.According to the key characteristics of Stewed Pork with Brown Sauce—fatty-but-not-greasy,we defined "greasy" as:an unpleasant feeling caused by a combination of continuous chewing,a particular smell and flavor and a thick grease-like consistency.The descriptive vocabulary list including spiced flavor,sauce-flavor ect.was determined through the process of collection and deletion of the terms.Using different kinds of Stewed Pork with Brown Sauce,we calculated the intensity of "greasy" by evaluating using word scores and calculating weight.By combining the intensity of "greasy" and fat and fatty acid content,we established a regression model:Intensity of "greasy"=2.50+0.46 × fat-0.29 ×(C15:1)-0.10 ×(C18:1)-0.05 ×(C18:2)(calculation according to the content).Model validation results showed that the correlation coefficient was 0.93,fitting coefficient R2=0.8656,this indicated that the model was effective.