加权评分法和Friedman检验法对4种香肠制品的感官评价
目的 分析4个不同工艺的香肠制品的感官总评分与每个感官因子评分之间的关系, 明确总评分顺序不能代表每个感官指标的顺序。方法 根据文献选择4个描述香肠的感官描述词: 色泽、风味、质地和咀嚼性。10个经验型感官评价员用0~4法计算色泽、风味、质地、咀嚼性4个因子的权重值, 再根据4个权重值计算4个品牌香肠的加权总评分。用非参数Friedman检验法分析4个品牌香肠加权总评分之间的统计学差异。再用多重比较和分组法检验不同品牌香肠4个感官因子色泽、风味、质地和咀嚼性两两之间的统计学差异。结果 色泽、风味、质地和咀嚼性的权重值分别是0.238、0.304、0.200和0.258, 加权评分的结果是品牌2＞品牌4＞品牌1＞品牌3, Friedman法检验4个品牌香肠加权总评分统计学上有差异(?=0.01)。进一步采用多重分组和比较可以看出, 色泽感官因子, 香肠品牌1、2、3、4之间统计学上都有差异(α=0.05)。风味感官因子品牌3与品牌1、2统计学有差异(α=0.05), 质地感官因子品牌4与品牌3、2之间统计学上有差异(α=0.05), 咀嚼性感官因子品牌2与品牌4、1之间有统计学差异(α=0.05)。结论 在不同工艺制作的香肠制品中, 评价员对香肠的综合评分顺序和差异性不能代表每个感官因子的感官评价顺序和差异, 这就要求香肠生产企业更加关注每个感官指标对整体评分的影响。
Objective To analyze the relationship between total sensory score and each sensory factor score of 4 sausage products with different processing, and confirm the total scoring order does not represent the order of each sensory indicator. Methods The 4 sensory descriptors were selected to describe sausage: color, flavor, texture and chewiness. The weight of 4 factors of color, aroma & taste, tissue structure and chewiness were calculated by 0?4 methods, and added the weighted scores of 4 brands of sausage. The difference of weighted scores between 4 brands of sausage and the above four indicators was analyzed by Friedman test, multiple comparison and grouping method. Results The weighted scores of color, aroma & taste, texture and chewiness were 0.238, 0.304, 0.200 and 0.258, respectively. The weighted score was brand 2>brand 4>brand 1>brand 3. There was a significant difference on weighted scores between the 4 brands of sausage by the Friedman test (?=0.01). Further multiple groupings and comparisons revealed statistically, and color sensory factors, sausage brands 1, 2, 3, 4 were statistically different (?=0.05). Flavor sensory factors, there was statistically difference between brand 3 and brand 1, 2 (?=0.05). Texture, sensory factors, brand 4 and brand 3, 2 were statistically different (?=0.05). Chewiness sensory factor, there was a significant difference in brand 2 and brand 4, 1 (?=0.05). Conclusion In sausage products made with different techniques, the comprehensive scoring order and difference of the evaluators cannot represent the sensory evaluation order and difference of each sensory factor, which requires sausage manufacturers to pay more attention to the influence of each sensory index on the overall score.
标题：加权评分法和Friedman检验法对4种香肠制品的感官评价
英文标题：Sensory evaluation of 4 kinds of sausage products by weighted scoring and Friedman test
作者：
吕艳春 遵义医科大学公共卫生学院,贵州省预防医学实验教学示范中心
中文关键词:香肠,权重值,加权评分,Friedman检验,多重比较和分组,
英文关键词:sausage,weight value,weighted score,friedman test,multiple comparisons and groups,
发表日期：2019-03-27
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