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| 烹饪中油脂性状与菜品感官质量相关性研究 |
| Correlation between oil properties and dishes sensory quality in cooking |
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| DOI： |
| 中文关键词: 烹饪 油脂 菜品 感官质量 |
| 英文关键词:cooking oil dishes sensory quality |
| 基金项目: |
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| 中文摘要: |
| 以3种品牌的菜籽油为实验对象，大豆油为对照，研究高温条件下油脂性状变化与烹饪菜品感官质量的关系。测定4种油脂的色度、碘值、不同温度下黏度和氧化稳定指数，并使用4种油脂烹制3个相同菜品进行感官评价。结果表明：菜籽油与大豆油在加热过程中表现出相同的流体行为，随着温度的升高其黏度趋同，氧化稳定指数差值缩小；黏度、氧化稳定指数与温度的回归方程R值大于0.92；不同油脂烹制菜品感官质量间存在显著差异（P＜0.05），影响菜品感官质量的第一主成分因素是气味和色泽，其贡献率为67.26%；菜品感官质量与油脂的亮度值存在显著相关性（r综合=0.995 39，P＜0.05），而与碘值、黏度、氧化稳定指数无显著相关性（P＞0.05）。 |
| 英文摘要: |
| Three brands of rapeseed oils were used as experimental subjects, and soybean oil was used as the control to study the relationship between the change of oil properties and the sensory quality of cooking dishes at high temperature. The chromaticity, iodine value, viscosity and oxidation stability index at different temperatures were determined, and the four oils were used to cook three identical dishes and make sensory evaluation. The results showed that rapeseed oil and soybean oil showed the same fluid behavior in the heating process. With the increase of temperature, their viscosities tended to be the same, and the difference of oxidation stability index reduced. The correlation coefficients of regression equations of viscosity, oxidation stability index and temperature were higher than 0.92. There were significant differences between the sensory qualities of different oil cooking dishes (P<0.05). The first principal components that affected the dishes sensory quality were odor and color, with a contribution of 67.26%. There was a significant correlation between the sensory quality of the dishes and the lightness value of oils(r=0.995 39, P<005), while the sensory quality of the dishes had no significant correlation with iodine value, viscosity and oxidation stability index (P>0.05). |
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