首页> 外文期刊>African Journal of Biotechnology >Correlations among sensory characteristics and relationships between aroma scores, flavour scores, off-flavour scores and off-flavour descriptors of chevon from four goat genotypes
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Correlations among sensory characteristics and relationships between aroma scores, flavour scores, off-flavour scores and off-flavour descriptors of chevon from four goat genotypes

机译:四种山羊基因型雪佛龙的感官特性与香气评分,风味评分,异味评分和异味描述符之间的关系

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The objective of the current study was to determine the correlations among sensory characteristics and relationships between flavour scores and off-flavour descriptors of chevon. Forty-eight male 6-months old Xhosa lop-eared, Nguni, Xhosa-Boer cross and Boer goat kids were kept at the University of Fort Hare Farm until slaughter. Sample cuttings for meat tasting were made from the hind leg. Aroma score was independent of off-flavour descriptors from meat from all goat genotypes (P > 0.05). Off-flavour descriptors and their frequencies varied with genotypes. There were significant (P< 0.001) correlations between most sensory characteristics of meat across genotypes although; there were variations in some goat genotypes. There were relationships among sensory scores, while flavour scores, aroma scores, off-flavour scores and off-flavour descriptors of chevon are independent. This implies that, all sensory characteristic scores and off-flavour descriptors should be included when carrying out sensory evaluations with meat from different goat genotypes.
机译:当前研究的目的是确定感官特性之间的相关性以及风味评分与人字形异味描述符之间的关系。 48只6个月大的雄性科萨犬(Khosa lop-eared),恩古尼(Nguni),科萨-布尔杂交(Xhosa-Boer cross)和布尔山羊(Boer)孩子被关押在Fort Hare Farm大学,直到被屠杀。从后腿制作了用于品尝肉的样品插条。香气评分与来自所有山羊基因型肉的异味无关(P> 0.05)。异味描述符及其频率随基因型而变化。尽管不同基因型的肉的大多数感官特征之间存在显着(P <0.001)的相关性;有些山羊基因型存在差异。感官评分之间存在关系,而风味指数,香气分数,异味分数和人字形的异味描述符是独立的。这意味着,在对来自不同山羊基因型的肉进行感官评估时,应包括所有感官特征评分和异味描述符。

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