CN109063783A - A kind of salted water goose quality integrated evaluating method and the quality evaluation model using this method building - Google Patents
A kind of salted water goose quality integrated evaluating method and the quality evaluation model using this method building Download PDFInfo
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Abstract
A kind of salted water goose quality integrated evaluating method and the quality evaluation model using this method building.It is related to a kind of novel foodstuff evaluation method, and in particular to a kind of prepared food salted water goose quality integrated evaluating method and the quality evaluation model using this method building.Provide a kind of salted water goose quality integrated evaluating method for being adapted to use in industrialization process and the quality evaluation model using this method building.The present invention selects to influence L* value, a* value, the b* value, shear force value of salted water goose appearance and quality first, and influence the main indicator of the unsaturated fatty acid C18:1, unsaturated fatty acid C18:2 content of salted water goose flavor and hardness as principal component analysis, color is indispensable index when evaluating shortening salted water goose quality, evaluation method of the present invention and the related coefficient of traditional sensory evaluation can reach 0.960, with extremely significant correlation (P < 0.01), reliability and applicability are improved.
Description
Technical field
The present invention relates to a kind of novel foodstuff evaluation methods, and in particular to a kind of prepared food salted water goose quality integrated evaluating method
And the quality evaluation model using this method building.
Background technique
Yangzhou Briny Goose (prepared food) is not only full of nutrition, has high protein, polyunsaturated fatty acid, low cholesterol and more
The characteristics of immunoglobulin, and fine and tender taste, fragrance is mellow, enjoys endless aftertastes.
Patent name is " a kind of goose quality synthetic judgement ", application No. is the China of " 201610495525.6 " specially
Benefit discloses a kind of goose quality synthetic judgement.The step of this method is: the pH, protein content, fat for measuring goose contain
6 indexs such as amount, moisture content, collagen content and cholesterol level, establish principal component comprehensive evaluation model, the model
To the pH of raw goose pectoralis major, protein content, fat content, moisture content, collagen content and Determination of Cholesterol Content value；Point
Meat goose quality comprehensive score to be measured is not calculated, and is ranked up according to comprehensive score, determines the superiority and inferiority of goose quality.This method
It is directed to the evaluation method of raw goose quality, for determining the superiority and inferiority of raw goose quality under different rearing conditions.
And Yangzhou Briny Goose is at present evaluated it mainly by sensory evaluation, main indicator is appearance, quality and flavor
Deng.Wherein appearance requirement: form is full, color is orange glossy (selling lover, can trigger the appetite of people), balance in winter room
Without solidification grease；Quality requirement: it moistens succulence, is rotten without dissipating；Flavor requirement: with fragrance striking the nose, salty fresh, oiliness.The above index master
The property seen is strong, error is big, is influenced vulnerable to estimator's subjectivity hobby, also higher to the professional standards requirement of estimator, cannot function as
The factorial production salted water goose quality foundation is evaluated, is not a kind of method of preferable evaluation salted water goose quality.And in the prior art,
Never there are the effective ways evaluated in industrialization process ripe goose product.
Summary of the invention
The present invention is in view of the above problems, provide a kind of salted water goose quality for being adapted to use in industrialization process
Integrated evaluating method and the quality evaluation model constructed using this method.
The technical scheme is that
1, a kind of salted water goose quality integrated evaluating method, comprising the following steps:
1) salted water goose principal component analysis index, is obtained；
2), correlation analysis is carried out between each principal component analysis index；
3) PCA analysis, is carried out using SPSS software, determines principal component number；
4) quality evaluation model, is predicted；
5) it, is evaluated according to quality of the model to salted water goose；
Salted water goose principal component analysis index includes protein content in the step 1), in the step 1) salted water goose it is main at
Dividing analysis indexes further includes L* value, a* value, b* value, shear force value, unsaturated fatty acid C18:1 content and unsaturated fatty acid
C18:2 content.
Acquisition salted water goose principal component analysis in the step 1) refers to that calibration method includes the following steps:
Measure the index of several commercially available salted water gooses: moisture content, fat content, protein content, L* value, a* value, b* value,
Shear force value and content of fatty acid, and the significance of difference of each index is calculated, it selects content height and the significance of difference is apparent
Index of the ingredient as principal component analysis.
85% or more the principle with characteristic value greater than 1 is reached to determine master according to cumulative proportion in ANOVA in the step 3)
Ingredient number, principal component are respectively F1、F2…Fk。
The method of prediction quality evaluation model in the step 4) are as follows: calculate the ingredient coefficient of each principal component, F1 at
Dividing coefficient is A1X1、A1X2…A1Xn, the ingredient coefficient of F2 is A2X1、A2X2…A2Xn, FkIngredient coefficient be AkX1、AkX2…AkXn, respectively
The equation of principal component is respectively F1=A1X1*X1+A1X2*X2+…A1Xn*Xn, F2=A2X1*X1+A2X2*X2+…A2Xn*Xn, Fk=AkX1*
X1+AkX2*X2+…AkXn*Xn
With the variance contribution ratio β i of different characteristic value, (i=1,2 ... k) be weighting coefficient, utilizes composite evaluation function F=β1F1+β2F2+…βkFk, salted water goose quality evaluation model is established,
X1、X2…XnRespectively indicate the measured value of the index of each principal component analysis.
It further include model verification step, the method for the model verifying are as follows: salted water goose is calculated by quality evaluation model
Quality evaluation score value obtains the sensory evaluation score of salted water goose by sensory evaluation, does the correlation analysis of the two score, verifying
The accuracy of model.
Evaluation method is carried out according to quality of the model to salted water goose in the step 5) are as follows: one group of salted water goose sample of measurement
The content of each principal component calculates the quality evaluation score value of each salted water goose sample by quality evaluation model, by comparing score value knot
Fruit obtains each salted water goose sample quality sequence.
Evaluation method is carried out according to quality of the model to salted water goose in the step 5) are as follows: one group of salted water goose sample of measurement
The content of each principal component calculates the quality evaluation score value of each salted water goose sample by quality evaluation model, and to this group of salted water goose
Sample carries out sensory evaluation, and the corresponding quality evaluation score value of the salted water goose sample optimal using sensory evaluation is evaluated as standard quality
Score value；
The quality evaluation score value of salted water goose is compared with standard quality evaluation score value, difference is within ± 10%, table
Show that salted water goose quality is qualified, it is otherwise unqualified.
The salted water goose quality evaluation model constructed using a kind of salted water goose quality integrated evaluating method, the model
Are as follows: F=0.247X1+0.346X2-0.246X3+0.328X4+0.349X5+0.192X6+0.198X7,
F indicates salted water goose quality evaluation score；X1Indicate protein content in salted water goose, g/100g；X2Indicate salted water goose color
L* value in difference；X3Indicate the a* value in salted water goose value of chromatism；X4Indicate the b* value in salted water goose in value of chromatism；X5Indicate salt
The shearing force of water goose, N；X6Indicate unsaturated fatty acid C18:1 content in salted water goose, mg/100g；X7Indicate insatiable hunger in salted water goose
With fatty acid C18:2 content, mg/100g.
The beneficial effects of the present invention are: the present invention selects to influence L* value, the a* value, b* of salted water goose appearance and quality first
Value, shear force value, and influence unsaturated fatty acid C18:1, the unsaturated fatty acid C18:2 content of salted water goose flavor and hardness
As the main indicator of principal component analysis, color is indispensable index, shear force value when evaluating shortening salted water goose quality
The soft rotten degree of salted water goose is evaluated, unsaturated fatty acid C18:1 and C18:2 evaluate flavor, hardness and other indexs of salted water goose,
So that evaluation result of the invention be more equal to the i.e. sensory evaluation of traditional salted water goose evaluation habit as a result, to by the prior art
The sensory evaluation that middle subjectivity is strong, error is big replaces with accurate chemical detection and calculating, provides for the quality evaluation of salted water goose
It is a kind of industrialization, standardized method.Evaluation method of the present invention and the related coefficient of traditional sensory evaluation can reach 0.960, tool
There is extremely significant correlation (P < 0.01), improves reliability and applicability.
Detailed description of the invention
Fig. 1 is principal component analysis rubble figure,
Fig. 2 is principal component analysis figure.
Specific embodiment
The present invention is illustrated below with reference to embodiment.
Embodiment 1
The invention discloses a kind of salted water goose evaluation model establishment process and evaluation equation, specific method be include following
Step:
1, the selection of principal component analysis index:
(1) basis is analyzed: to the moisture of 12 kinds of commercially available salted water gooses, fat, protein, L*, a*, b* (sense of color
The important of official's evaluation divides standard equally, and traditional sensory evaluation requires salted water goose color yellow orange glossy) and the shear force value [survey of moisture
It is fixed: referring to the method for GB 5009.3-2016；The measurement of protein: referring to the method for GB 5009.5-2016；The measurement of fat:
Referring to the method for GB 5009.6-2016；The measuring method of (L*, a*, b*): the full-automatic colour difference meter of SC-80C (Beijing Kang Guang is used
Optical instrument Co., Ltd) measurement goose color, wherein L* value indicates brightness, and L* value is bigger, and the color for indicating goose is brighter；a*
Value indicates that by green, a* value is bigger, and expressions goose color is redder to red, and b* value is indicated by blue to yellow, the bigger expression meat surface of b* value
Yellow is deeper, and each kind takes 3 meat samples, is averaged as salted water goose value of chromatism；The measurement of shearing force: taking goose das Beinfleisch, with circle
Shape sampler (diameter 1.27cm) drills through meat sample (tendon is avoided in attention) along the direction of muscle fibre, and meat sample length is more than or equal to
2.5cm, sample edge it is intermarginal away from and sampling Edge Distance sample edge all should be greater than 5mm, rejecting has obvious shortcoming hole sample, each sample
Product take 3 meat samples that C-LM type Meat Tenderness instrument (Beijing Peng Lichi Science and Technology Ltd.) is used to measure respectively, are averaged as salt water
Goose shear force value], its changing rule is analyzed as shown in following table 1-1:
Table 1-1 salted water goose basic index
Note: lower-case letters indicate significant difference (0.01<P<0.05), the identical person of letter indicate difference it is not significant (P>
0.05), alphabetical difference person indicates significant difference (P < 0.05).
By table 1-1 as it can be seen that the moisture content and the fat content significance of difference of different samples are unobvious, illustrate different processing
The salted water goose of technique production, the influence to its moisture and fat content is little, and moisture and fat content have certain stability,
So moisture and fat cannot function as the index of evaluation salted water goose quality.Without the protein content of same sample, value of chromatism (L*,
A*, b*), shear force value significant difference.It is color when value of chromatism (L*, a*, b*), shear force value and salted water goose sensory evaluation, rotten
It spends directly related；Protein is nutriment necessary to human life activity；So selection protein, color difference (L*, a*, b*)
Index with shearing force as principal component analysis.
(2) fatty acid analysis: the primary fat acid content of the above-mentioned 12 kinds of salted water gooses of measurement, fatty acid determination: instrument:
Trace ISQ II gas chromatograph-mass spectrometer；Method: gas chromatography mass spectrometry method, specially
It takes 10.0g goose das Beinfleisch sample to be placed in culture dish respectively, is taken out after 103 DEG C of dry 1h, about 0.5g is weighed after grinding
Dry sample is placed in 10mL test tube, 2mL benzene-petroleum ether (1:1) mixed solvent is added, extraction is for 24 hours (closed to be protected from light).Take out extraction
2mL potassium hydroxide-methanol solution (0.4mol/L) is added in centrifuge tube afterwards, and whirlpool shakes 30s, stands 30min, and internal standard is added
Methyl caprylate (0.7888g/L, 300 μ L, prepared with n-hexane), ultrapure water stratification take upper solution, and a certain amount of anhydrous sulphur is added
Sour sodium, it is spare.100 μ L samples to be tested are taken, 1mL n-hexane is added to dilute, 0.22 μm of filter membrane sample introduction is crossed after mixing.Utilize gas chromatography mass spectrometry
The measurement of instrument (GC/MS) progress free fatty acid.
Chromatographic condition: chromatographic column is DB-5MS (30m × 0.25mm × 0.25 μm)；260 DEG C of injector temperature；1 μ L of sample volume；
Split ratio is 10:1；Carrier gas is He；Flow 1mL/min；Temperature program: 70 DEG C of holding 4min of column temperature rise to 200 with 10 DEG C/min
DEG C, then 300 DEG C are risen to 5 DEG C/min, keep 8min.
Mass Spectrometry Conditions: ion source temperature: 200 DEG C；Ionization mode: EI+, 70eV；Photomultiplier tube voltage: 450V；Scanning
Mode: full scan；Mass scan range m/z:33~500；Solvent delay 4min.
(NIST11Library is to develop class by SHIMADZU for mass spectrogram obtained by each substance peak and NIST11.LIB spectrum library
Other Miscellaneous Shareware software) it is compared, free fatty acid is identified according to its matching degree, according to internal standard compound
Concentration, internal standard peak area, in sample each component peak area, calculate the content of each component in sample.As a result such as table 1-2 institute
Show:
Each content of fatty acid in table 1-2 sample
Unit: mg/100g
Note: the identical person of letter indicates that difference is not significant (P>0.05), and alphabetical difference person indicates significant difference (P<0.05).
As table 1-2 it is found that measuring 26 kinds of fatty acid (title of each fatty acid is as shown in table 1-2-1) altogether, wherein 10 kinds full
With fatty acid, 16 kinds of unsaturated fatty acids.And the type of different sample fatty acid is essentially identical, but the content of fatty acid is poor
It is different, it mainly include saturated fatty acid C16:0, C18:0, unsaturated fatty acid C16:1, C18:1 and C18:2.Fatty acid is very big
The quality that meat is influenced in degree, determines the tenderness of meat, the formation of succulence and flavor etc., fat oxidation and flavor substance is also close
It is related.Unsaturated fatty acid C18:1, C18:2 relative amount is larger, and the significance of difference is more apparent.In goose measurement techniques for quality detection of meat side
Face, influence of the fatty acid to meat hardness mainly because fatty acid fusing point it is different caused by, in 18 carbon fatty acids series, C18:0
Fusing point is 69.6 DEG C, and C18:1 fusing point is 13.4 DEG C, and C18:2 fusing point is -5 DEG C, and C18:3 fusing point is -11 DEG C, therefore, with insatiable hunger
Increase with property, fusing point reduces.Early in 20th century 70 and the eighties just it was demonstrated that the content of C18:0 and C18:2 is to determine livestock and poultry
The most important factor of meat fat hardness, ratio is the best index of prediction livestock meat fat hardness, and the change of C18:0 content
Dynamic range is then less than C18:2, and the fusing point of C18:2 and fat have higher correlation.In terms of flavor, C18:1 is to goose flavor
Quality has adverse effect, and the flavor effect of C18:2 relative amount and meat is positively correlated.In terms of nutritive value, single insatiable hunger
And fatty acid, especially most representational C18:1 can reduce the fusing point of triglycerides, improve its mobility and metabolism
Rate has facilitation to other fatty acid absorptions.In polyunsaturated fatty acid, especially C18:2, C18:3 and C20:4
Deng the essential fatty acid that these human bodies cannot be synthesized voluntarily, having reduces low density lipoprotein cholesterol, prevention of arterial hardening
Effect, has positive effect to human health.Meanwhile C18:2 is used for the biosynthesis of C20:4, therefore be used for it is some before
Column parathyrine and thromboxane, this is related with the blood clotting during wound healing.During salted water goose stew in soy sauce, C18:1 by
45.32mg/100g to 35.63mg/100g, content significantly reduce；C18:2 is contained by 14.07mg/100g to 18.58mg/100g
Amount is significant to be increased, and quality, flavor and the nutritional quality of salted water goose are improved.In conclusion building salted water goose Quality Detection model
When fatty acid index selection C18:1, C18:2 it is representative.And pass through many experiments, the participation of both fatty acid models
The model arrived is optimal, most matches with sensory evaluation scores.So selecting this index of 2 kinds of fatty acid as principal component analysis.Saturated fat
C16:0, C17:0, C18:0 content are higher in fat acid, and wherein C16:0, C17:0 difference is not significant (P > 0.05), illustrate these types
Saturated fatty acid content is relatively stable, will not because external condition influence and cause content to change, be not elected to be based on
The index of constituent analysis.Saturated fatty acid C18:0 passes through many experiments, and modeling failure is not used as modeling index.In addition to this,
Other type content of fatty acid are less, lower on the influence of salted water goose nutritional quality, not as modeling index.
Each fatty acid title of table 1-2-1
(3) correlation analysis between index: SPSS (Statistical Product and Service is used
Solutions) statistical software (17.0) is analyzed, and the value that seven indexs measure is sequentially input in spss software, is clicked and is divided
Analysis → bivariate → correlation imports all indexs in " variable " this frame, chooses pearson, two-sided test, label significantly
Property it is related, click confirmation, data in table 1-3 can be obtained:
Correlation between table 1-3 index
| Correlation | Protein | L* | a* | b* | Shearing force | C18:1 | C18:2 |
| Protein | 1 | 0.535** | 0.205 | 0.577** | 0.263 | 0.248 | 0.275 |
| L* | 1 | 0.833** | 0.992** | -0.267 | 0.499* | 0.463* | |
| a* | 1 | 0.797** | -0.455* | 0.559** | 0.498* | ||
| b* | 1 | -0.223 | 0.456* | 0.420* | |||
| Shearing force | 1 | -0.091 | -0.014 | ||||
| C18:1 | 1 | 0.982** | |||||
| C18:2 | 1 |
Note: * * extremely significant correlation in 0.01 level, * is in 0.05 horizontal significant correlation.
Correlation analysis is carried out to 7 indexs of 12 kinds of salted water gooses, by table 1-3 it is found that being in pole between protein, L* and b*
It is significant to be positively correlated (P < 0.01), exist between L*, a*, b*, unsaturated fatty acid C18:1 and unsaturated fatty acid C18:2 significant
It is positively correlated (P < 0.05), a* and shearing force are in significant negatively correlated (P < 0.05), unsaturated fatty acid C18:1 and unsaturated fatty acid
It is in extremely significant positive correlation (P < 0.01) between C18:2.Since there are stronger correlations between index, it is possible to using it is main at
Analysis forms new composite target to these variable indexs with certain linear combination, to reach that complicated problem is simple
Change, analyze salted water goose in protein, L*, a*, b*, shearing force, unsaturated fatty acid C18:1 and unsaturated fatty acid C18:2 with
The purpose of sensory evaluation relationship.
2, the principal component analysis of salted water goose quality and overall merit
(1) principal component analysis of salted water goose quality comparison:
The matrix that the 7 kinds of basic indexs measured in 12 kinds of different salted water goose samples are constituted to 12 × 7, utilizes SPSS software
(Statistical Product and Service Solutions, mean " statistical product and service solution ") is carried out
PCA analysis (principal component analysis): 7 indexs of 12 groups of samples are inputted in spss respectively, the first step, by data normalization (point
Analysis → descriptive statistics → description in spss is hit, all data are imported in " variable " frame, chooses and " separately deposits standardized score
For variable ", click confirmation)；Second step clicks analysis → dimensionality reduction → factorial analysis in spss, by standardized data
It imports " variable ", chooses rubble figure, load diagram, display score coefficient matrix, available correlation matrix feature value and accumulative tribute
Rate is offered as shown in table 2-1 and Fig. 1, ingredient coefficient matrix is as shown in table 2-2.
Table 2-1 correlation matrix feature value and accumulation contribution rate
Reach 85% or more the principle with characteristic value greater than 1 according to cumulative proportion in ANOVA to determine principal component number.Such as
Shown in table 2-1, the variance contribution ratio of the 1st principal component is 59.431%, and the variance contribution ratio of the 2nd principal component is 31.461%,
The cumulative proportion in ANOVA of preceding 2 feature vectors is 90.892%, and characteristic value is all larger than 1, illustrates that preceding 2 principal components include
The most information of this 7 indexs of salted water goose, can represent the essential information of salted water goose quality.Therefore, with preceding 2 principal components into
Row salted water goose quality evaluation is feasible.
The ingredient coefficient matrix of table 2-2 principal component
The feature vector of each ingredient: feature vector=corresponding eigenmatrix/corresponding is calculated according to table 2-1 and table 2-2
The evolution of the square root of characteristic value such as 0.432=0.882 (table 2-2)/4.16 (table 2-1)；The evolution of 0.458=0.935/4.16
It is also the square root of the characteristic value (4.16) divided by F1 under corresponding；Similarly, when the feature vector under points 2 of hoping for success, in table 2-2
The square root of F2 characteristic value (2.202) in value/table 2-1 in 2 column of composition, as a result as shown in table 2-3.
The feature vector of table 2-3 principal component
From table 2-3 and Fig. 2 it is found that protein, L*, a*, b*, shearing force, in the 1st principal component having high load, wherein
Protein, L*, b*, shearing force have high load at positive coordinate, and a* has high load at negative coordinate, illustrate that the 1st is main
Ingredient mainly reflects the information of this 5 component targets.Unsaturated fatty acid C18:1, unsaturated fatty acid C18:2 are in ingredient 2
There is high load at positive coordinate, illustrates that the 2nd principal component mainly reflects unsaturated fatty acid C18:1, unsaturated fatty acid C18:2
Information.And in principal component matrix, detected value absolute value reflects the size to principal component contributor rate, and absolute value is bigger, then
Contribution rate is also bigger.Comparing contribution rate size in the 1st principal component is b* > L* > a* > protein > shearing force.Tribute in 2nd principal component
Offer rate unsaturated fatty acid C18:2 > unsaturated fatty acid C18:1.
By table 2-3 it is found that the equation of each principal component is respectively as follows:
F1=0.432X1+0.458X2-0.456X3+0.480X4+0.397X5-0.057X6-0.050X7
F2=-0.102X1+0.134X2+0.151X3+0.041X4+0.259X5+0.661X6+0.666X7
(2) overall merit of salted water goose quality:
Since preceding 2 principal components reflect the 90.892% of original indication information, it is possible to utilize this 2 new synthesis
Index is analyzed to substitute original multiple complicated indexs.It is weighting with the variance contribution ratio β i (i=1,2) of different characteristic value
Coefficient utilizes composite evaluation function F=β1F1+β2F2, (cumulative proportion in ANOVA is F in 90.892%1Contribution rate be
65.386%, F2Contribution rate be 34.614) establish salted water goose sensory evaluation model:
F=65.386%F1+ 34.614%F2=0.247X1+0.346X2-0.246X3+0.328X4+0.349X5+
0.192X6+0.198X7, different salted water goose evaluation scores are calculated, then salted water goose is evaluated according to scoring size.According to upper
Salted water goose sensory evaluation model is stated, calculates different salted water goose sensory evaluation scores, as shown in Table 2-4.As seen from the table, the F of YP11
The F value for being worth minimum -1.652, YP4 is up to 3.146.
Table 2-4 difference salted water goose quality evaluation score
3, sensory evaluation
Sensory evaluation is evaluated in terms of color, fragrance, rich sense, tenderness this 4 by ten related professional persons,
Using hundred-mark system, weight ratio 3:6:5:6, result is the summation of each item rating.Final appraisal result is indicated by average value.As a result
As shown in table 3-1:
Table 3-1 difference salted water goose Analyses Methods for Sensory Evaluation Results
| Sample | Sensory scores | Sample | Sensory scores |
| YP1 | 80.4 | YP7 | 78.4 |
| YP2 | 84.9 | YP8 | 83.9 |
| YP3 | 78.3 | YP9 | 84 |
| YP4 | 85.3 | YP10 | 85.1 |
| YP5 | 77.4 | YP11 | 76.8 |
| YP6 | 80.1 | YP12 | 80.2 |
By table 3-1 it is found that the sensory evaluation scores highest of sample 4, is 85.3 points, the sensory evaluation scores of sample 11 are minimum, are 76.8
Point, this is consistent with model evaluation score maximum value, the sample of minimum value.
Sensory evaluation method score is compared with the salted water goose quality evaluation model F value scoring established, is utilized
Person correlation analysis compares the correlation of two kinds of method for evaluating quality, and F is always with the related coefficient of sensory evaluation scores
0.929, there is extremely significant property correlation (P < 0.01).As a result as shown in table 3-2:
The correlation of table 3-2 sample sensory evaluation scores and model score
From table 3-2 it is found that the salted water goose quality evaluation model and sensory evaluation method established have preferable consistency.
2 commercially available 5 kinds of salted water goose quality evaluations of embodiment
1, quality evaluation model
Measurement each sample protein, color difference (L*, a*, b*), shearing force, C18:1, C18:2 are respectively worth, and calculate the mould of sample
Type evaluates score as shown in table 4-1.
The measured value of each index of table 4-1 each sample
The evaluation model score of each sample is calculated according to the measured value of each index.Then sensory evaluation is carried out to each sample,
And correlation analysis is done to the two, as a result as shown in table 4-2.
The correlation of table 4-2 sample sensory evaluation scores and model score
By table 4-2 it is found that salted water goose sensory evaluation scores and F value have good consistency, related coefficient 0.960 has pole
Significant correlation (P < 0.01).So being had using Principal Component Analysis Primary Construction salted water goose quality evaluation model certain
Reliability, applicability.
Using model carry out quality evaluation the result is that: 2 > sample of sample 3 > sample, 1 > sample, 4 > sample 5 can be seen
Sample 3 is best in quality out, and the quality of sample 5 is worst.
According to compared with sensory evaluation score, we can according to need select the F value of sample 3 or sample 1 as
The reference standard value of salted water goose quality evaluation, the difference [(measured value-standard of measured value and standard value in later production process
Value)/standard value] within ± 10%, determine that salted water goose quality is qualified, it is otherwise unqualified.
Claims (8)
1. a kind of salted water goose quality integrated evaluating method, comprising the following steps:
1) salted water goose principal component analysis index, is obtained；
2), correlation analysis is carried out between each principal component analysis index；
3) PCA analysis, is carried out using SPSS software, determines principal component number；
4) quality evaluation model, is predicted；
5) it, is evaluated according to quality of the model to salted water goose；
Salted water goose principal component analysis index includes protein content in the step 1), which is characterized in that salt in the step 1)
Water goose principal component analysis index further includes L* value, a* value, b* value, shear force value, unsaturated fatty acid C18:1 content and unsaturation
Fatty acid C18:2 content.
2. a kind of salted water goose quality integrated evaluating method according to claim 1, which is characterized in that in the step 1)
It obtains salted water goose principal component analysis and refers to that calibration method includes the following steps:
Measure the index of several commercially available salted water gooses: moisture content, fat content, protein content, L* value, a* value, b* value, shearing
Force value and content of fatty acid, and the significance of difference of each index is calculated, select content high and the apparent ingredient of the significance of difference
Index as principal component analysis.
3. a kind of salted water goose quality integrated evaluating method according to claim 1, which is characterized in that root in the step 3)
Reach 85% or more the principle with characteristic value greater than 1 according to cumulative proportion in ANOVA is respectively to determine principal component number, principal component
F1、F2…Fk。
4. a kind of salted water goose quality integrated evaluating method according to claim 1, which is characterized in that in the step 4)
The method for predicting quality evaluation model are as follows: calculate the ingredient coefficient of each principal component, the ingredient coefficient of F1 is A1X1、A1X2…A1Xn, F2
Ingredient coefficient be A2X1、A2X2…A2Xn, FkIngredient coefficient be AkX1、AkX2…AkXn, the equation of each principal component is respectively F1=
A1X1*X1+A1X2*X2+…A1Xn*Xn, F2=A2X1*X1+A2X2*X2+…A2Xn*Xn, Fk=AkX1*X1+AkX2*X2+…AkXn*Xn
With the variance contribution ratio β i of different characteristic value, (i=1,2 ... k) be weighting coefficient, utilizes composite evaluation function F=β1F1+β2F2+…βkFk, salted water goose quality evaluation model is established,
X1、X2…XnRespectively indicate the measured value of the index of each principal component analysis.
5. a kind of salted water goose quality integrated evaluating method according to claim 4, which is characterized in that further include model verifying
Step, the method for the model verifying are as follows: the quality evaluation score value that salted water goose is calculated by quality evaluation model is commented by sense organ
Valence obtains the sensory evaluation score of salted water goose, does the correlation analysis of the two score, verifies the accuracy of model.
6. a kind of salted water goose quality integrated evaluating method according to claim 1, which is characterized in that in the step 5)
Evaluation method is carried out according to quality of the model to salted water goose are as follows: the content of one group of each principal component of salted water goose sample of measurement passes through product
Matter evaluation model calculates the quality evaluation score value of each salted water goose sample, obtains each salted water goose sample quality by comparing scoring results
Sequence.
7. a kind of salted water goose quality integrated evaluating method according to claim 1, which is characterized in that in the step 5)
Evaluation method is carried out according to quality of the model to salted water goose are as follows: the content of one group of each principal component of salted water goose sample of measurement passes through product
Matter evaluation model calculates the quality evaluation score value of each salted water goose sample, and carries out sensory evaluation to this group of salted water goose sample, with sense
Official evaluates the corresponding quality evaluation score value of optimal salted water goose sample as standard quality and evaluates score value；
The quality evaluation score value of salted water goose is compared with standard quality evaluation score value, difference indicates within ± ± matter is commented
Salted water goose quality is qualified, otherwise unqualified.
8. a kind of salted water goose using a kind of salted water goose quality integrated evaluating method building of any of claims 1-5
Quality evaluation model, which is characterized in that the model are as follows:
F=0.247X1+0.346X2-0.246X3+0.328X4+0.349X5+0.192X6+0.198X7,
F indicates salted water goose quality evaluation score；X1Indicate protein content in salted water goose, g/100g；X2Indicate salted water goose value of chromatism
In L* value；X3Indicate the a* value in salted water goose value of chromatism；X4Indicate the b* value in salted water goose in value of chromatism；X5Indicate salted water goose
Shearing force, N；X6Indicate unsaturated fatty acid C18:1 content in salted water goose, mg/100g；X7Indicate unsaturated lipid in salted water goose
Fat acid C18:2 content, mg/100g.
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