基于主成分与聚类分析的市售儿童牛排质量特征

为提高儿童牛排品质一致性,对市售儿童牛排样品品质进行综合评价。采集51份儿童牛排样品,对其食用品质(色泽、嫩度、pH、蒸煮损失、压榨损失)、营养品质(水分、蛋白质、脂肪)等指标进行测定与分析,应用主成分分析和聚类分析对市售儿童牛排进行综合评价。结果表明,市售儿童牛排品质指标之间均存在显著(p<0.05)相关性,主成分分析筛选出两个主成分PC1(30.112%)、PC2(24.236%),保水性和嫩度相关指标在主成分PC2上载荷因子较高,根据样品在PC2上的得分,样品可分为3类,差异主要体现在保水性和嫩度上,与其他指标关系不大。聚类分析与主成分分析结果基本一致。该实验表明,市售儿童牛排品质差异较大,差异主要体现在保水性与嫩度上,为儿童牛排加工工艺优化提供理论依据。

The quality characteristics of commercially available children's steak based on principal component analysis and cluster analysis

In order to improve the quality consistency of children's steak,a comprehensive quality evaluation was conducted for children's steak samples sold on the market. A total of 51 children's steak samples were analyzed for eating quality(meat color,tenderness,pH,cooking loss,pressing loss)and nutritional quality(water content,protein content and fat content). Principal component analysis and cluster analysis were used to comprehensively evaluate the quality of commercially available children's steak samples. The results showed that majority indicators were significant correlation(p<0.05).The first and second principal components(PC1 and PC2)were identified by PCA,accounting for 30.112% and 24.236% of the total variance. Indexes related to the water retention and tenderness in the principal component PC2 load factor were higher,according to the sample on the PC2 score,the sample could be divided into 3 categories. The difference was mainly reflected on the water retention and tenderness and had little relation with other indicators. The cluster analysis results were consistent with the results of principal component analysis. The experiment showed that the quality of children's steak was different considerably. The difference was mainly reflected on the water retention and tenderness,which provided a theoretical basis for optimizing the processing technology of children's steak.