In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and deter...In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and determine the nutrient component contents, and the subjective factors （taste） and objective factors （nutrient component contents） influencing the sensory quality of Chinese cabbage were ana- lyzed by multiple regression and path analysis. The results showed that two regres- sion equations were obtained： yr （raw quality）=0.310 3＋0.254 0xl （juiciness）＋0.176 2 x2 （sweetness）＋0.221 6x3 （crispness）＋0.319 9x4 （flavor）; Yc （cooked quality）=0.204 4＋ 0.250 9 xs （residue）＋0.246 9x6 （cooked sweetness）＋0.182 5x7 （softness）＋0.323 lx8 （cooked flavor）. The path analysis results showed that among the sensory indices, the total coefficients of sweetness and juiciness were 0.445 3 and 0.427 6, respec- tively. It indicated they were the main factors affecting the raw quality of Chinese cab- bage, followed by flavor and crispness. Sweetness, with total coefficient of 0.515 2, showed the greatest effect on the cooked quality of Chinese cabbage, followed by residue, cooked flavor and softness. The effects of nutrient component contents on the sensory quality of Chinese cabbage were further analyzed, and the regression equa- tions were obtained： y, =-32.192 0＋0.389 3xw （moisture content）＋1.169 8x~ （soluble sugar content）; Yc = 7.497 1＋0.732 6xs - 5.668 8x, （organic acid content）-2.176 3x~ （crude fiber content）. The standardized regression coefficients of soluble sugar con- tent were all highest with the value of 0.580 7 in the raw quality regression equa- tion and 0.325 0 in the cooked quality one, indicating that among the six nutrient components, the soluble sugar content was the main factor affecting both raw and cooked quality of Chinese cabbage. This study will provide certain basis for quality evaluation, selection and breeding of high-quality Chinese cabbage.展开更多
This study aimed to study the germplasm characteristics of Tibetan goat distributed in Sichuan. Three male and three female goats of twelve-month-old Ti-betan goat were selected, and they were slaughtered for analysis...This study aimed to study the germplasm characteristics of Tibetan goat distributed in Sichuan. Three male and three female goats of twelve-month-old Ti-betan goat were selected, and they were slaughtered for analysis of slaughter per-formance, muscle quality and muscle nutrients. The results showed that the pre-slaughter body weights, dressing percentages, meat percentages and carcass meat production rates of male and female Tibetan goats were （14.33±1.53） and （12.50±2.18） kg, （42.11±5.26）% and （43.85±4.51）%, （31.34±3.36）% and （32.84±3.16）%, and （72.34±0.54）% and （72.30±0.78）%, respectively. There were smal differences in car-cass size, carcass segmentation, muscle fiber properties, muscle quality, muscle nu-tritional composition, muscle minerals contents and muscle heavy metals contents between male and female Tibetan goats. A total of 18 kinds of amino acids were detected in the muscle of male and female Tibetan goats. The EAA/TAA ratios and EAA/NEAA ratios of male and female Tibetan goats were （39.18＆#177;0.38）%and （38.70±0.72）%, and （64.31±1.03）% and （63.21±1.92）%, respectively.展开更多
基金Supported by Major State Basic Research Development Program of China(973Program)(2012CB113906)National Natural Science Foundation of China(31171970)+1 种基金National Key Technology Research and Development Program of the Ministry of Science and Technology of China(2012BAD02B01)National Staple Vegetable Industry Technology System(CARS-25-A-11)
文摘In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and determine the nutrient component contents, and the subjective factors （taste） and objective factors （nutrient component contents） influencing the sensory quality of Chinese cabbage were ana- lyzed by multiple regression and path analysis. The results showed that two regres- sion equations were obtained： yr （raw quality）=0.310 3＋0.254 0xl （juiciness）＋0.176 2 x2 （sweetness）＋0.221 6x3 （crispness）＋0.319 9x4 （flavor）; Yc （cooked quality）=0.204 4＋ 0.250 9 xs （residue）＋0.246 9x6 （cooked sweetness）＋0.182 5x7 （softness）＋0.323 lx8 （cooked flavor）. The path analysis results showed that among the sensory indices, the total coefficients of sweetness and juiciness were 0.445 3 and 0.427 6, respec- tively. It indicated they were the main factors affecting the raw quality of Chinese cab- bage, followed by flavor and crispness. Sweetness, with total coefficient of 0.515 2, showed the greatest effect on the cooked quality of Chinese cabbage, followed by residue, cooked flavor and softness. The effects of nutrient component contents on the sensory quality of Chinese cabbage were further analyzed, and the regression equa- tions were obtained： y, =-32.192 0＋0.389 3xw （moisture content）＋1.169 8x~ （soluble sugar content）; Yc = 7.497 1＋0.732 6xs - 5.668 8x, （organic acid content）-2.176 3x~ （crude fiber content）. The standardized regression coefficients of soluble sugar con- tent were all highest with the value of 0.580 7 in the raw quality regression equa- tion and 0.325 0 in the cooked quality one, indicating that among the six nutrient components, the soluble sugar content was the main factor affecting both raw and cooked quality of Chinese cabbage. This study will provide certain basis for quality evaluation, selection and breeding of high-quality Chinese cabbage.
文摘This study aimed to study the germplasm characteristics of Tibetan goat distributed in Sichuan. Three male and three female goats of twelve-month-old Ti-betan goat were selected, and they were slaughtered for analysis of slaughter per-formance, muscle quality and muscle nutrients. The results showed that the pre-slaughter body weights, dressing percentages, meat percentages and carcass meat production rates of male and female Tibetan goats were （14.33±1.53） and （12.50±2.18） kg, （42.11±5.26）% and （43.85±4.51）%, （31.34±3.36）% and （32.84±3.16）%, and （72.34±0.54）% and （72.30±0.78）%, respectively. There were smal differences in car-cass size, carcass segmentation, muscle fiber properties, muscle quality, muscle nu-tritional composition, muscle minerals contents and muscle heavy metals contents between male and female Tibetan goats. A total of 18 kinds of amino acids were detected in the muscle of male and female Tibetan goats. The EAA/TAA ratios and EAA/NEAA ratios of male and female Tibetan goats were （39.18＆#177;0.38）%and （38.70±0.72）%, and （64.31±1.03）% and （63.21±1.92）%, respectively.
