| 基于多重指标的鮰鱼片品质量化评价 |
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| 引用本文： | 孔德乾,徐云强,孙卫青,熊光权,吴文锦,石柳,丁安子,李璐琳,伍梦婷,郭娟娟,汪兰.基于多重指标的鮰鱼片品质量化评价[J].现代食品科技,2019,35(7):278-285. |
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| 作者姓名： | 孔德乾 徐云强 孙卫青 熊光权 吴文锦 石柳 丁安子 李璐琳 伍梦婷 郭娟娟 汪兰 |
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| 作者单位： | 长江大学生命科学学院,湖北荆州,434025;长江大学生命科学学院,湖北荆州434025;湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064;湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064 |
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| 基金项目： | 国家重点研发计划（2018YFD0400601）；现代农业产业技术体系专项资金资助（CARS-46）；湖北省技术创新专项（重大项目）（2018ABA100） |
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| 摘 要： | 本文基于多重指标的鮰鱼片构建品质量化评价。对待测的鮰鱼肉片分别进行白度、嫩度、解冻损失、三甲胺含量、K值(新鲜度)以及TBA(硫代巴比妥酸)的测定;对上述测定的数值采用标准差标准化法处理,获得其标准化后的数值:白度标准化后数值记为Zx1,嫩度标准化后数值记为Zx2,解冻损失标准化后数值记为Zx3,三甲胺含量标准化后数值记为Zx4,K值标准化数值记为Zx5,硫代巴比妥酸值标准化数字记为Zx6;采用主成分分析法建立数学模型,将标准化数值代入评价模型y=-0.095×Zx1+0.168×Zx2+0.34×Zx3+0.342×Zx4+0.313×Zx5+0.328×Zx6中,其中y为电商鮰鱼肉的品质评价结果:鮰鱼片的品质同解冻温度和储藏时间有关,解冻温度越低鮰鱼片品质越好,储藏时间越短,鮰鱼片品质越好,得到的y值判断电商鮰鱼肉的品质:y≥1,鱼肉品质极差,-1y1,鱼肉品质一般,y≤-1,鱼肉品质好。该评价模型能够快速、准确对电商鮰鱼肉品质进行评价。
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| 关 键 词： | 鮰鱼片 品质 主成分分析 评价 |
| 收稿时间： | 2019/1/31 0:00:00 |
Quantitative Evaluation of the Quality of Longsnout Catfish Slices Based on Multiple Indicators |
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| KONG De-qian,XU Yun-qiang,SUN Wei-qing,XIONG Guang-quan,WU Wen-jin,SHI Liu,DING An-zi,LI Lu-lin,WU Meng-ting,GUO Juan-juan and WANG Lan.Quantitative Evaluation of the Quality of Longsnout Catfish Slices Based on Multiple Indicators[J].Modern Food Science & Technology,2019,35(7):278-285. |
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| Authors: | KONG De-qian XU Yun-qiang SUN Wei-qing XIONG Guang-quan WU Wen-jin SHI Liu DING An-zi LI Lu-lin WU Meng-ting GUO Juan-juan and WANG Lan |
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| Affiliation: | (1.Yangtze University, School of Life Sciences, Jingzhou 434025, China),(1.Yangtze University, School of Life Sciences, Jingzhou 434025, China)(2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China),(1.Yangtze University, School of Life Sciences, Jingzhou 434025, China),(2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China),(2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China),(2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China),(2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China),(2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China),(1.Yangtze University, School of Life Sciences, Jingzhou 434025, China),(1.Yangtze University, School of Life Sciences, Jingzhou 434025, China) and (2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China) |
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| Abstract: | |
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| Keywords: | catfish quality principal component analysis evaluation |
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