酱牛肉质构特性主成分分析  

Principal component analysis of texture profile properties of spiced beef

作　　者：马龙[1] 武杰[1] 吴玲玲[1] 许晖[1] 杨国辉 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233000 [2]蚌埠丰牧牛羊肉制品有限公司,安徽蚌埠233000

出　　处：《食品工业科技》2013年第8期111-113,117,共4页Science and Technology of Food Industry

基　　金：国家星火计划项目(2012GA710045);安徽省高等学校省级食品科学与工程特色专业建设点资助项目(20101091);安徽省食品科学与工程教学团队项目(20101094)

摘　　要：酱牛肉的质构特性是决定其品质的重要因素之一,仪器测定是质构特性的重要评价手段。本研究选用五个品牌酱牛肉作为实验样品,通过TPA测试方法对其质构进行了测定,然后对实验数据进行统计分析,包括相关性分析和主成分分析。实验结果表明:通过主成分分析,从酱牛肉七个TPA质构指标中提取出两个主成分,累计方差贡献率为91.31%,即TPA测定的七个参数可以归纳为两类——咀嚼特性和抗压特性。运用主成分分析法减少了酱牛肉质构特性的评价指标,简化了评价过程,为仪器测定来代替感官评定质构特性提供了条件。Texture profile property of spiced beef is one of the important factors to determine its quality, And instrumental evaluation is a important estimate measure in texture profile property. Five kinds of spiced beef were selected as test sample in this research. And the texture profile property of the sample was tested by TPA compressive test. Then test datas were analyzed in statistical ways,including correlation analysis and principal component analysis. The result showed that the top two principal components were selected from seven parameters of TPA properties of spiced beef and the cumulative contribution to variance was up to 91.31% with principal component analysis method ,and these seven parameters could be classified into two main components, i.e. the compressive feature and chewdown degree. This research offered the advantages for the decrease of texture profile indexes,the simplification of evaluating process and the condition of the sensory parameters of texture profile property expressed in terms of instrumental parameters.

关 键 词：酱牛肉 质地剖面分析法 主成分分析 质构特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]