为了对烧全鸡的品质特性进行较客观、全面的评价,采用感官评价和仪器分析两种方法对烧全鸡的质构特性进行分析,对分析结果进行相关性分析。结果表明:烧全鸡质构特性的感官评价结果与仪器分析结果之间存在显著或极显著的相关性(r=0.961~0.999,p<0.05或p<0.01)。以仪器分析指标作为自变量,主要感官分析指标作为因变量进行逐步回归分析,得到烧全鸡的感官内聚性、感官易嚼性和感官紧密性的预测模型。 In order to make a more objective and comprehensive evaluation of the quality characteristics of roasted whole chicken, sensory evaluation and instrumental analysis were used to analyze the texture characteristics of roasted whole chicken and the correlation analysis of the analysis results. The results showed that there was a significant or significant correlation (r = 0.961-0.999, p <0.05 or p <0.01) between the sensory evaluation results of the texture properties of roasted whole chicken and the instrumental analysis results. Taking instrument analysis index as independent variable and main sensory analysis index as dependent variable, stepwise regression analysis was carried out to get the prediction model of sensory cohesion, sensory chewiness and sensory compactness of whole chicken.