摘要
为了研究市场上盐焗鸡翅的品质特性以及差异,对7种盐焗鸡翅的品质进行了仪器分析、感官评价、相关性分析、主成分分析。结果表明,7种盐焗鸡翅的剪切力、硬度大小依次为:产品7>6>1>5>2>4>3,感官得分较高的鸡翅分别为:产品1、5、2、7。相关性分析表明,感官总分与剪切力、硬度、咀嚼性、内聚性呈正相关;但是感官总分与撕裂力呈负相关,与弹性、刺破力、回复性、水分含量呈相关系数接近于零的负相关。主成分分析结果表明,12个仪器指标中可以提取3个主分量,累积方差贡献率达到87.902%,剪切力和硬度是反映鸡翅肉品质的主要因素。
To compare the quality properties differences among the salt-baked chicken wings in the market,seven kinds of salt-baked chicken wings were selected to conduct instrumental analysis,sensory evaluation,correlation analysis and principal component analysis.The result indicated that seven kinds of salt-baked chicken wings ranked in the order of product 7,6,1,5,2,4,3 according to the shear force value and hardness.Product 1,5,2,7 ranked in the top four according to the sensory score.The correlation analysis showed that,the sensory score had positive relation with shear force,hardness,chewiness and cohesiveness and negative relation with tear force and weak negative relation with springiness,puncture force,resilience and water content while the correlation coefficient was close to zero.Principal component analysis was performed based on 12 parameters of quality.Top 3 factors were selected and the cumulative contribution to variance was up to 87.902%,muscle shear force and hardness were the dominant factors.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第22期87-91,共5页
Science and Technology of Food Industry
基金
广东省教育部产学研结合项目(2011A090200041)
关键词
盐焗鸡翅
品质
仪器分析
感官评价
主成分分析
salt-baked chicken wings
quality
instrumental analysis
sensory evaluation
principal component analysis
