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浙江大学学报（理学版）
Journal of Zhejiang University (Science Edition)  2022, Vol. 49 Issue (3): 336-343    DOI: 10.3785/j.issn.1008-9497.2022.03.011
Marine Science     
Study on quality characteristics of crab meat products of Ovalipes punctatus by intelligent sensory analysis combined with traditional sensory evaluation
Dan XU1,3(),Jian ZHU1,3,Yu CHEN1,3,Jie GU1,3,Jianfeng MA1,2,Xiaojun ZHANG1,3()
1.Zhejiang Marine Fisheries Research Institute，Zhoushan 316021，Zhejiang Province，China
2.College of Food and Pharmacy，Zhejiang Ocean University，Zhoushan 316021，Zhejiang Province，China
3.Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province，Zhoushan 316021，Zhejiang Province，China
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Abstract  

The sensory quality of Ovalipes punctatus, Ovalipes punctatus reconstituted crab meat products, crab meat pieces and crab sticks were studied by using intelligent sensory analysis technology combined with traditional sensory evaluation. The four types of products were all low-fat foods that can be eaten with confidence. The electronic tongue combined with the principal component analysis method was used to distinguish and identify the four types of crab meat products, and the palatability of various types of crab meat (including hardness, elasticity, cohesiveness, gumminess, chewiness, resilence). The results showed that there was a significant difference in taste between imitation crabmeat and real crabmeat. Compared with imitation crabmeat, real crabmeat had a stronger umami aftertaste, but the bitterness and astringency and miscellaneous taste were relatively higher; TGase had a positive effect on the sensory quality of crab meat, especially on its taste and texture, the whole texture measurement results and human sensory evaluation results showed good consistency.

Key words： intelligent sensory analysis      traditional sensory evaluation      Ovalipes punctatus      crab meat products      quality     
Received: 04 December 2020      Published: 24 May 2022
CLC:  S 986.1  
Corresponding Authors: Xiaojun ZHANG     E-mail: xdplmm@126.com;xiaojun3627@163.com
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Dan XU
Jian ZHU
Yu CHEN
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Jianfeng MA
Xiaojun ZHANG
Cite this article:

Dan XU,Jian ZHU,Yu CHEN,Jie GU,Jianfeng MA,Xiaojun ZHANG. Study on quality characteristics of crab meat products of Ovalipes punctatus by intelligent sensory analysis combined with traditional sensory evaluation. Journal of Zhejiang University (Science Edition), 2022, 49(3): 336-343.

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https://www.zjujournals.com/sci/EN/Y2022/V49/I3/336


智能感官分析技术结合传统感官评价对细点圆趾蟹蟹肉制品品质特性研究

采用智能感官分析技术结合传统感官评价，研究了细点圆趾蟹蟹肉、细点圆趾蟹重组蟹肉、仿蟹肉块和仿蟹肉棒的感官品质。4类均为低脂类、可放心食用的食品。用电子舌技术与主成分分析法对4类蟹肉样品进行了区分和识别，用质构仪检测了4类样品的适口性（包括硬度、弹性、黏结性、胶性、咀嚼性和回复性）。结果表明，仿蟹肉制品与纯蟹肉在味道上存在明显差异，纯蟹肉较仿蟹肉制品具有更强的鲜味回味，但苦味、涩味和苦味回味相对较高；蛋白质类添加剂（TG酶）有利于提高纯蟹肉的感官品质，尤其可大幅度改良口感和质地，全质构分析测定结果与人的感官评价结果一致性较高。


关键词： 智能感官分析技术,  传统感官评价,  细点圆趾蟹,  蟹肉制品,  品质 
评价指标分值评价标准
色泽（A）0~7色泽局部变黑，蟹肉褐变
8~13色泽稍暗，蟹肉微微褐变
14~19色泽稍暗，蟹肉呈白色
20~25色泽鲜亮，蟹肉呈白色
气味（B）0~7无香味，略有异味
8~13无香味，无异味
14~19蟹肉固有气味较淡，无异味
20~25具有蟹肉固有气味，无异味
口感（C）0~7弹性较差
8~13弹性一般
14~19有弹性
20~25弹性十足
质地（D）0~7肌肉组织不紧密，松散
8~13肌肉组织不紧密，局部松散
14~19肌肉组织完整，纹理清晰
20~25肌肉组织致密完整，纹理清晰
Table 1 Sensory evaluation of crab meat samples
Fig.1 Comparative of sensory quality of crab meat samples
样品水分/%灰分/%蛋白质/%脂肪/%
仿蟹肉块74.06±0.31c1.67±0.42bc10.14±0.05d0c
仿蟹肉棒72.36±0.40d2.03±0.01a12.17±0.12c0c
纯蟹肉76.49±0.56b1.76±0.31bc25.71±0.02b0.020±0.00a
重组蟹肉77.75±0.01a1.48±0.05d32.42±0.11a0.001±0.00b
Table 2 Comparative of basic nutrients
Fig.2 Comparative of cadmium content and protein digestibility in vitro
Fig.3 Comparative analysis of total texture of crab meat samples
Fig.4 Radar chart of effective taste index of crab meat samples
Fig.5 Bubble diagram of taste， saltiness and richness of crab meat samples
Fig.6 Bubble diagram of bitterness， astringency and bitter aftertaste of crab meat samples
Fig.7 PCA scoring chart of crab meat samples
味觉指标主成分1主成分2
苦味（bitterness）0.596 556-0.543 638
涩味（astringency）0.135 913-0.130 092
苦味回味（aftertaste-B）0.098 034-0.042 371
涩味回味（aftertaste-A）0.014 2320.005 180
鲜味（umami）-0.142 593-0.368 915
丰富性（richness）0.604 7160.693 352
咸味（saltiness）-0.479 3960.262 442
特征值69.597 1658.721 985
方差贡献率/%87.614 10510.979 886
Table 3 Principal component contribution table of crab meat samples
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