摘要
酱卤肉制品的质构特性是评价其品质的重要指标之一,目前利用质构仪测定产品的质构是评价产品的重要方法之一。应用主成分分析法,选取6种酱卤肉制品作为试验样品,对产品硬度、弹性、内聚性、咀嚼性、回复性以及剪切力等质构指标进行主成分分析。结果表明:运用主成分分析,从酱卤肉6个质构指标中提取出了2个主成分,累计方差贡献率为90.575%。运用主成分分析减少了酱卤肉质构的评价指标,使得评价过程简化,同时为酱卤肉仪器评定质构特性提供了参考。
Texture properties is to one of the important factors to evaluate the quality of the spiced meats. The use of texture analyzer is one of the important method to evaluate the texture properties. And 6 texture indexes of hardness, springiness, cohesiveness, chewiness, resilience and shear force were studied by principal component analysis to evaluated the quality of spiced meats. The result showed that two principal components, F1, F2 were selected, which effectively retained the most information（90.575%） about the indexes. The use of principal component analysis can reduce the texture indexes, making the evaluation process simplified, and providing a reference for the instrumental evaluation of spiced meats.
出处
《食品科技》
CAS
北大核心
2016年第8期106-109,共4页
Food Science and Technology
关键词
酱卤肉制品
质构
评价
主成分分析
spiced meats
texture
evaluation
principal component analysis
