| 基于主成分、因子和聚类分析淡水鱼品种对速冻青稞鱼面品质的影响 |
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| 引用本文： | 丁捷,赵雪梅,朱金艳,刘继,廖诚成,秦文,何江红.基于主成分、因子和聚类分析淡水鱼品种对速冻青稞鱼面品质的影响[J].食品工业科技,2018,39(1):34-40,51. |
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| 作者姓名： | 丁捷 赵雪梅 朱金艳 刘继 廖诚成 秦文 何江红 |
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| 作者单位： | 1. 四川旅游学院, 四川成都 610100;2. 四川农业大学食品学院, 四川雅安 625014;3. 庄河市食品检测监测中心, 辽宁大连 116400;4. 成都市农林科学院, 四川成都 611130 |
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| 基金项目： | 四川省科技厅应用基础研究计划项目(2013JY0084)四川省科技厅科技支撑计划(2016FZ0027)烹饪科学四川省高校重点实验室重点项目(PRKX2015Z04)。四川省教育厅自然科学重点项目(16ZA0348,17ZA0291) |
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| 摘 要： | 为探究淡水鱼品种对速冻青稞鱼面品质的影响,选择7个品种的淡水鱼,通过主成分、因子和聚类分析对淡水鱼品质进行研究。结果表明:得到9个核心品质指标的最佳取值范围,鱼糜胶凝强度1783.35~2295.63 g.mm,持水性0.95%~1.36%,表观状态>7.80,食味>7.60,口感>18.74,色泽>8.00,弹性0.30~0.51 mm,咀嚼性0.07~0.15 mJ,硬度0.72~0.90 mJ。通过这些指标可以对优质淡水鱼品种进行有效的筛选,为速冻青稞鱼面工业化稳定发展提供理论参考。
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| 关 键 词： | 淡水鱼品种 速冻青稞鱼面 主成分分析 因子分析 聚类分析 品质指标 |
| 收稿时间： | 2017-05-25 |
Principal component,factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality |
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| DING Jie,ZHAO Xue-mei,ZHU Jin-yan,LIU Ji,LIAO Cheng-cheng,QIN Wen,HE Jiang-hong.Principal component,factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality[J].Science and Technology of Food Industry,2018,39(1):34-40,51. |
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| Authors: | DING Jie ZHAO Xue-mei ZHU Jin-yan LIU Ji LIAO Cheng-cheng QIN Wen HE Jiang-hong |
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| Affiliation: | 1. Sichuan Tourism University, Chengdu 610100, China;2. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;3. Food Inspection Monitoring Center of Zhuang-he, Dalian 116400, China;4. Chengdu Academy of Agriculture and Forestry, Chengdu 611130, China |
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| Abstract: | In order to explore the effect of freshwater fish species on the quality of frozen highland barley fish noodle, 7 freshwater fishes were selected, and the quality of freshwater fish was studied by principal component, factor and cluster analysis. The results were showed that the optimum range of 9 core quality indexes was obtained, and the Surimi gelling strength was 1783.35~2295.63 g.mm, water holding was 0.95%~1.36%, the apparent state was more than 7.80, the food taste was more than 7.60, the taste was more than 18.74, the color and lustre were more than 8.00, the elasticity was 0.30~0.51 mm, chewiness was 0.07~0.15 mJ, hardness was 0.72~0.90 mJ. Through these indexes, we could be selected the high quality freshwater fish varieties effectively, and which provided a theoretical reference for the stable development of frozen highland barley fish noodle Industrialization. |
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