Modeling for quality evaluation of frozen lamb based on principal component analysis
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摘要: 为建立与完善冷冻滩羊肉客观评价体系,本研究分别测定经过-30、-40、-50、-60、-70℃静止空气冻结后滩羊肉的p H、汁液流失率等指标,运用主成分分析法构建滩羊肉品质的评价模型。结果表明:不同冻结温度对滩羊肉的蒸煮损失无显著影响（p>0.05）,随着冻结温度的上升,p H显著下降（p<0.05）,系水力波动降低,汁液流失率波动上升,亮度和红度值逐渐降低,剪切力值波动降低;第一至第二主成分的累积贡献率达95.74%,足以描述七项理化指标反应出的滩羊肉品质。该模型的评价结果与感官评价结果具有良好的一致性,能综合的反映滩羊肉品质的优劣,为滩羊肉理化品质的评价提供了新方法。Abstract: In order to establish and perfect the objective evaluation system of frozen lamb, in this research, the effects of frozen temperatures including-30, -40, -50, -60, -70 ℃ on the quality of Tan mutton were investigated, and the p H and juice loss rate were measured, the quality evaluation model of mutton was constructed by principal component analysis.The results showed that different freezing temperatures had no significant effect on the cooking loss ( p > 0.05) , with the increase of freezing temperature, the p H decreased ( p < 0.05) , the hydraulic fluctuation decreased, the juice loss rate increased, the brightness and redness value decreased, and the shear force value fluctuation decreased. The first to the second principal component of the cumulative contribution rate reached 95.74%, enough to describe the seven physical and chemical indicators reflect the quality of Tan mutton.Meanwhile, the model had a good agreement with sensory evaluation, it can synthetically reflected the quality, provide a new evaluation method of mutton physical and chemical quality.
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