卤鹅食用品质理化指标的主成分分析

Principal Component Analysis of Physical and Chemical Indicators of Stewed Geese's Eating Quality

为了探索卤鹅食用品质的科学评价方法,试验选取了荣昌地区口碑最好的6个品牌卤鹅,测定了卤鹅的水分、硬度、咀嚼性、弹性、剪切力、过氧化值(POV)、氯化钠、呈味核苷酸(I+G)与游离氨基酸(FFA)9项反映卤鹅食用品质的理化指标,运用主成分分析法对卤鹅的食用品质进行了分析和综合评价。结果表明:前5个主成分包含了9项理化指标所反映信息的87.73%,其贡献率分别为34.91%,15.69%,13.92%,13.32%和9.89%,分别代表卤鹅的口感、加工强度、风味、脂肪氧化程度和质地;6个品牌卤鹅食用品质的综合得分在-0.294~0.302区间内。

To explore the scientific evaluation methods on eating quality of stewed geese, in this experiment, 9 physical and chemical indicators, included moisture, hardness, chewiness, elasticity, shear force, POV, sodium chloride, flavor nucleotides （I＋G） and the free amino acids （FFA）, were determined, than analyzed and comprehensively evaluated the eating quality of stewed geese using principal component analysis method. The results showed that the front 5 principal included 87.73% information included by 9 physical and chemical indicators, and the contribution rote of that was respectively 34.91%, 15.69%, 13.92%, 13.32% and 9.89%, representing mouthfeel, processing intensity, flavor, fat oxidation and texture of stewed geese; The comprehensive score of stewed geese with 6 brands was in the range of-0.294-0.302.