利用质构参数聚类分析法评定熏煮火腿质量等级的研究  

Evaluation on quality grades of smoked and cooked ham by using cluster analysis with texture parameters

作　　者：杨欢欢[1] 赵改名[1] 张建威[1] 李苗云[1] 郝红涛[1] 柳艳霞[1] 黄现青[1] 张秋会[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《浙江农业学报》2012年第4期706-710,共5页Acta Agriculturae Zhejiangensis

基　　金：国家公益性农业科研专项(2009031204);河南省重点攻关(92102110020)

摘　　要：试验测定了3个品牌不同等级熏煮火腿的硬度、脆性和黏着性等质构值,并利用统计分析软件对其进行聚类分析。熏煮火腿的等级越高,其各项质构特性相对越强,聚类分析将18种样品聚成3组,第一组为普通级,包括A,B两个品牌的所有普通级火腿;第二组为优级,包括所有优级和除7号样品外的无淀粉级熏煮火腿;第三组为特级,包括无淀粉级的7号样品。利用质构特性对熏煮火腿的聚类结果与企业分级基本一致。The texture characteristics values including hardness, fracturability, adheresiveness, springiness, cohe- siveness and chewiness of smoked and cooked ham with different grades from three brands were measured, and the values of texture characteristics were performed by cluster analysis. The results showed that the higher of the smoked ham＇ grade, the better of the texture characteristics. Eighteen samples were clustered reasonably into three groups by cluster analysis. The first cluster was considered as general grade which included all the general grade with A and B brand. All the excellent grade and no starch grade except sample 7 were gathered to the second cluster, which was considered to be the excellent grade. The last group was premium grade, which included sample 7. The grade classi- fied by cluster analysis with texture parameters was consistent with the enterprise classification.

关 键 词：熏煮火腿 质构 聚类分析 

分 类 号：TS251.43[轻工技术与工程—农产品加工及贮藏工程]