食品工业科技2018，Vol.39Issue(1)：34-40,51,8.DOI:10.13386/j.issn1002-0306.2018.01.007
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
Principal component, factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality
摘要
Abstract
In order to explore the effect of freshwater fish species on the quality of frozen highland harley fish noodle,7 freshwater fishes were selected,and the quality of freshwater fish was studied by principal component,factor and cluster analvsis.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.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Key words
freshwater fish/quick-frozen highland barley fish noodle/principal component analysis/factor analysis/cluster analysis/quality indexes分类
轻工纺织引用本文复制引用
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):34-40,51,8.基金项目
四川省科技厅应用基础研究计划项目(2013JY0084) （2013JY0084）
四川省科技厅科技支撑计划(2016FZ0027) （2016FZ0027）
四川省教育厅自然科学重点项目(16ZA0348,17ZA0291) （16ZA0348,17ZA0291）
烹饪科学四川省高校重点实验室重点项目(PRKX2015204). （PRKX2015204）
