CN112229692A - Method for evaluating effect of ultrahigh pressure on penaeus monodon based on principal component analysis - Google Patents

Method for evaluating effect of ultrahigh pressure on penaeus monodon based on principal component analysis Download PDF

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CN112229692A
CN112229692A CN202011278073.9A CN202011278073A CN112229692A CN 112229692 A CN112229692 A CN 112229692A CN 202011278073 A CN202011278073 A CN 202011278073A CN 112229692 A CN112229692 A CN 112229692A
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penaeus monodon
principal component
ultrahigh pressure
component analysis
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刘回民
陈利航
刘景圣
张大力
焦德新
郑明珠
刘美宏
蔡丹
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Jilin Agricultural University
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Abstract

The invention discloses a method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis, which comprises the following steps: the evaluation method provided by the invention comprises the steps of firstly processing the penaeus monodon under different pressure conditions, then analyzing the quality and properties of each group of processed penaeus monodon, comprehensively evaluating, providing effective reference for finding the optimal processing conditions, being beneficial to prolonging the shelf life of the penaeus monodon, and having extremely strong practical use significance and economic value.

Description

Method for evaluating effect of ultrahigh pressure on penaeus monodon based on principal component analysis
Technical Field
The invention relates to the technical field of ultrahigh-pressure treatment of aquatic products, in particular to a method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis.
Background
Ultra-high pressure (UHP) technology is one of non-thermal processing technologies for food, which seals food in a high pressure resistant container, generally uses water as a transmission pressure medium, applies high pressure (more than or equal to 100MPa), and maintains the pressure for a certain time to change the physicochemical characteristics and the chemical reaction speed of the food. The ultra-high pressure technique follows the following two principles. Le chatelier principle: when the balance is affected by an external factor, the system moves in a direction to reduce the factor. Pascal principle: whether the food product is in direct contact with the pressure-transmitting medium or isolated by the flexible packaging, the pressure is uniformly distributed over the entire surface of the food product. It should be noted that the reduction of the volume of the pressure medium (water) is not enough to fully compensate the energy caused by the pressure, and theoretically, the initial temperature of water at 15 ℃ can be increased by 2.5 ℃/100MPa, and the compression temperature-increasing coefficients (DEG C/100 MPa) of different substances are different.
The penaeus monodon is an important aquaculture aquatic product in China, has large annual output and high economic value, but is easy to decay under the action of microorganisms and endogenous enzymes after the shrimps die, and has short shelf life. At present, the ultrahigh pressure technology is increasingly applied to the processing of aquatic products, namely, the sterilization is used for prolonging the shelf life of the aquatic products, and the shelling of crustacean aquatic products is applied. Ultra-high pressure technology has been commercially used with good results. Compared with thermal processing, the influence of ultrahigh pressure treatment on the physicochemical quality of aquatic products is small, but the quality properties such as chromaticity, texture and the like of the aquatic products can be still changed by overhigh pressure and pressure maintaining time, and consumers tend to favor natural products. Generally, the effect of different ultrahigh pressure treatment conditions on the penaeus monodon can be evaluated only by experience or significance analysis on a single index, meanwhile, due to the difference of ultrahigh pressure equipment, parameters of the ultrahigh pressure equipment such as pressure rise, pressure maintaining and pressure reduction and the temperature of a pressure transfer medium are different, so that the evaluation method is difficult to unify, and a complete analysis method for distinguishing the effect of the ultrahigh pressure treatment on the quality and the property of the penaeus monodon under different pressures and pressure maintaining time does not exist at present. Therefore, the influence of the ultrahigh pressure treatment on the quality of the penaeus monodon needs to be researched, and a set of standard analysis method is established, so that the evaluation index of the effect of the ultrahigh pressure on the penaeus monodon is formulated and perfected.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for evaluating the effect of the ultrahigh pressure on the penaeus monodon based on principal component analysis.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis comprises the following steps:
s1, preparation of sample to be tested
Processing and grouping the penaeus monodon;
s2, ultrahigh pressure treatment
Respectively carrying out ultrahigh pressure treatment on the penaeus monodon, and simultaneously recording physical parameters of equipment in the pressurizing process;
s3, detecting each item of processed penaeus monodon data
Determining the quality character indexes of the penaeus monodon, measuring the quality characters of the penaeus monodon under different ultrahigh pressure treatment conditions, and recording the measured original data;
s4, data processing and analysis
Performing primary processing and analysis on the original data of the measured quality character indexes of each penaeus monodon by using R software and excel software;
s5, principal component analysis
Adopting R software to carry out principal component analysis on the data of the measured penaeus monodon quality character indexes, and obtaining component scores and coefficients of the principal component scores from the original data;
s6, evaluating the processing conditions
And calculating comprehensive scores of the quality and shape of the penaeus monodon under each ultrahigh pressure treatment condition according to the principal component analysis, and sequencing according to the height of the comprehensive scores to construct an ultrahigh pressure treatment penaeus monodon quality character evaluation system.
The specific operation of the step S1 is as follows, selecting fresh penaeus monodon, removing heads, cleaning with pre-cooling distilled water, calculating water consumption according to 5L of water for every 200 shrimps, controlling water temperature at 4 +/-0.5 ℃, placing the cleaned penaeus monodon a sieve tray paved with crushed ice for draining for 5min, wiping water with kitchen paper, and finally placing the shrimps in a plastic package bag for vacuum packaging. Twelve penaeus monodon are randomly selected for detecting centrifugal water holding capacity, chromaticity, texture related indexes and myofibrillar fragmentation indexes, and six penaeus monodon are randomly selected for detecting water distribution.
The step S2 of using the ultrahigh pressure treatment conditions includes: 100. respectively treating under 200, 300, 400 and 500MPa for 5min, respectively treating under 100, 200 and 300MPa for 10min, and setting up 8 groups of experimental groups and 1 group of control group without ultrahigh pressure treatment.
The parameters recorded in the step S2 are minimum values of the pressure of the equipment during the pressure increase and pressure maintaining, and it is ensured that each group can satisfy the preset pressure value and processing time, and the pressure drop range is controlled to be 5% -10%.
In the step S3, the quality and property indexes of the penaeus monodon include centrifugal water holding capacity, water distribution, texture related indexes, chromaticity, myofibrillar protein and myofibrillar minification index.
The texture-related indicators include hardness, elasticity, tackiness, cohesiveness, tackiness, chewiness, recoverability, and shear force.
In step S3, the specific analysis method for each quality index is as follows:
measuring the centrifugal water holding capacity of the treated shrimps by using a refrigerated centrifuge; measuring the water content of each component in the shrimps by using a low-field nuclear magnetic resonance instrument; adopting a texture analyzer to analyze the whole texture and the shearing force of the prawns; measuring the chromaticity of the shrimp body surface and the muscle tissue by using a color difference meter; extracting myofibrillar protein of the shrimps by adopting a high-speed shearing machine and a refrigerated centrifuge; and (3) measuring the myofibril minification index of the shrimps by using a microplate reader.
In the main component analysis in step S5, the quality trait index measured in step S3 is divided into a first main component and a second main component that summarize the basic information amount of the penaeus monodon quality shape; the first main component is chromaticity, hardness, adhesiveness and myofibril minification index; the second main component is free water proportion, elasticity and resilience.
The software, devices, equipment and reagents used in the invention are all the software, devices, equipment and reagents commonly used in the industry, for example, the R software used in the steps S4 and S5 is a language and environment generated for statistical calculation and drawing, and can be freely obtained from Comprehensive R Archive Network, http:// cran.r-project.org, and the rest is not described herein again.
The invention provides a method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis, which comprises the steps of firstly treating the penaeus monodon under different pressure conditions, then analyzing the quality and character of each group of treated penaeus monodon, comprehensively judging, providing effective reference for finding the optimal treatment condition, being beneficial to prolonging the shelf life of the penaeus monodon and having extremely strong practical use significance and economic value.
Drawings
FIG. 1 is a schematic flow diagram of an analytical method.
Detailed Description
The invention is further illustrated with reference to the following figures and examples.
The structures, proportions, sizes, and other dimensions shown in the drawings and described in the specification are for understanding and reading the present disclosure, and are not intended to limit the scope of the present disclosure, which is defined in the claims, and are not essential to the art, and any structural modifications, changes in proportions, or adjustments in size, which do not affect the efficacy or achievement of the intended purposes of the present disclosure, are intended to be included within the scope of the present disclosure. In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.
As shown in fig. 1, the method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis comprises the following steps:
s1, preparation of sample to be tested
Selecting fresh Penaeus monodon, removing head, cleaning with precooled distilled water, controlling water temperature at 4 + -0.5 deg.C according to 5L of water for 200 shrimps, draining water for 5min, wiping water with paper for kitchen, and vacuum packaging.
S2, ultrahigh pressure treatment
Respectively carrying out ultrahigh pressure treatment on the penaeus monodon, and simultaneously recording physical parameters of equipment in the pressurizing process; the ultrahigh pressure treatment conditions comprise: 100. respectively treating under 200, 300, 400 and 500MPa for 5min, respectively treating under 100, 200 and 300MPa for 10min, and setting 8 groups of experimental groups and 1 group of control groups without ultrahigh pressure treatment; the parameters are the minimum values of the pressure during the pressure rise and pressure holding of the equipment, and the parameters in the examples are shown in table 1.
S3, detecting each item of processed penaeus monodon data
Determining the quality character indexes of the penaeus monodon, measuring the quality characters of the penaeus monodon under different ultrahigh pressure treatment conditions, and recording the measured original data; the quality indexes of Penaeus monodon include centrifugal water holding capacity, water distribution, texture related indexes (including hardness, elasticity, viscosity, cohesiveness, adhesiveness, chewiness, recoverability, and shearing force), chromaticity, myofibrillar protein, and myofibrillar miniaturization index,
the analysis method of each character index is as follows: measuring the centrifugal water holding capacity of the treated shrimps by using a refrigerated centrifuge; measuring the water content of each component in the shrimps by using a low-field nuclear magnetic resonance instrument; adopting a texture analyzer to analyze the whole texture and the shearing force of the prawns; measuring the chromaticity of the shrimp body surface and the muscle tissue by using a color difference meter; extracting myofibrillar protein of the shrimps by adopting a high-speed shearing machine and a refrigerated centrifuge; and (3) measuring the myofibril minification index of the shrimps by using a microplate reader.
S4, data processing and analysis
And performing primary processing and analysis on the measured original data of the quality character indexes of each penaeus monodon by using R software and excel software.
S5, principal component analysis
Dividing the quality character index measured in step S3 into a first principal component and a second principal component that summarize the basic information content of the shape and quality of penaeus monodon; the first main component represents indexes of chroma, hardness, adhesiveness and myofibril minification index; the second principal component is represented by the free water ratio, elasticity and recovery. And (3) performing principal component analysis on the measured data of the penaeus monodon quality character indexes by adopting R software, and acquiring component scores and coefficients of the principal component scores from the original data.
S6, evaluating the processing conditions
And calculating comprehensive scores of the quality and shape of the penaeus monodon under each ultrahigh pressure treatment condition according to the principal component analysis, and sequencing according to the height of the comprehensive scores to construct an ultrahigh pressure treatment penaeus monodon quality character evaluation system.
During the specific test, the penaeus monodon is treated according to the steps, and the physical parameters of the equipment are recorded in the treatment process of the ultrahigh-pressure equipment, wherein the specific parameters are shown in table 1,
TABLE 1 physical parameters of ultra-high pressure equipment
Figure BDA0002779782930000051
The main points of the character characteristic analysis of the treated shrimps, particularly the quality analysis, comprise the following aspects:
1) centrifugal water holding capacity
The centrifugal water holding capacity measuring method comprises the following steps: taking the shrimp meat of the first abdominal node, weighing, and recording the weight as m1. Taking half piece of filter paper, wrapping weighed shrimp meat, filling into a centrifuge tube, and centrifuging at 4000 Xg for 10min at 4 ℃. Taking out the centrifuged shrimp meat, weighing, and recording the weight as m2. Three replicates were set up for this experiment.
Centrifugal water holding capacity ═ m1/m2)×100％。
2) Distribution of water
The water distribution measuring method comprises the following steps: the spin relaxation time (T2) and peak area ratio (P2) were measured using the hard pulse FID sequence. Each shrimp was individually packaged in a vacuum bag and placed in a test tube having a diameter of 40 mm. Each parameter is set as RG1 ═ 20, DRG1 ═ 3, DR ═ 1, PRG ═ 2, RFD ═ 0.15, TE ═ 0.167, NECH ═ 4500, NS ═ 8, sampling is performed, and based on the obtained curve, the SIRT method is selected to perform data inversion to obtain the relaxation time. Six replicates were set up for this experiment.
3) Color and luster
And measuring the surface color of the shelled shrimps by using a colorimeter, and recording L, a and b values. The Lab color model consists of three elements, L represents brightness, and a and b are two color channels. a comprises colors from dark green (low brightness value) to gray (medium brightness value) to bright pink (high brightness value); b is from bright blue (low brightness value) to gray (medium brightness value) to yellow (high brightness value).
The method for measuring the chromaticity comprises the following steps: the first position of detection is in the body surface pigment enrichment area (can cover the aperture phi 3mm measured by a color difference meter). The shrimp is cut along the junction of the first abdominal section and the second abdominal section, and the muscle cross section of the second abdominal section is the second position for detection. The two positions are the surface chromaticity of the shrimp body and the muscle tissue chromaticity of the shrimp respectively. Twelve replicate samples were set up for this experiment.
4) Texture structure
Texture-all (TPA) mode assay: using a SMS P/5 cylindrical probe, the location was the junction of the shrimp's second and third abdominal sections. Setting parameters as the descending speed of the probe 1mm/s before measurement; the testing speed is 1 mm/s; measuring the return speed of the probe by 1 mm/s; the compression ratio is 50%; 2g of trigger force; the measurement time was 5 s. The self-contained software of the equipment automatically calculates the quality and structure characteristic parameters such as hardness, elasticity and the like. Twelve replicate samples were set up for this experiment.
And (3) shear force measurement: the WB flat-edged tool bit was used to determine the position perpendicular to the third and fourth abdominal muscle fiber axes of the shrimp. Before measurement, the descending speed of the probe is 1 mm/s; the testing speed is 0.5 mm/s; starting height 15cm, compression distance 13 cm. The peak of the shear force profile is considered the shear force value. Twelve replicate samples were set up for this experiment.
5) Extraction of myofibrillar proteins
Preferably, the analysis method further comprises extracting and analyzing myofibrillar proteins, and the steps are as follows:
extracting solution: 100mmol/L NaCl,2mmol/L MgCl2,1mmol/L EGTA,20mmol/L phosphate buffer (pH 7.0);
buffer solution: 34.8NaCl, 200ml0.1M phosphate buffer (pH7.0).
Taking 2g of shrimp meat in parallel, adding 20mL of pre-cooled extracting solution at 4 ℃, homogenizing for 20s at 15000rpm by using a high-speed shearing machine, freezing and centrifuging the homogenate at 2000 Xg and 4 ℃ for 10min, and collecting precipitate; adding 20ml of 0.1mol/L NaCl solution into the precipitate, repeating the steps, and collecting the precipitate again; adding the precipitate into 20mL of 4 deg.C precooled buffer, homogenizing with a homogenizer at 15000rpm for 10s, and standing at 4 deg.C for 30min to sufficiently dissolve the protein; then, the mixture was frozen and centrifuged at 4000 Xg at 4 ℃ for 15min, and the supernatant was collected and 4 volumes of pre-cooled distilled water at 4 ℃ were added. Centrifuging at 4000 Xg and 4 deg.C for 30min, discarding supernatant, and dissolving the obtained precipitate with 10mL of 4 deg.C precooling buffer solution to obtain myofibrillar protein solution.
The concentration of myofibrillar proteins was determined by the biuret method and the protein concentration of the solution was adjusted with buffer. The myofibrillar protein solution was stored at 4 ℃ for future use and tested over the course of one day.
6) Analysis of myofibril minification index
The myofibrillar protein solution was adjusted to a protein concentration of 0.5. + -. 0.05mg/mL and the absorbance was immediately measured at 540nm using an ultraviolet spectrophotometer. The average of the triplicate absorbance recordings was multiplied by 200 to give the myofibril minification index. Three replicates were set up for this experiment.
The beneficial effects of the evaluation method are further illustrated by evaluating a data table of the ultrahigh pressure on the quality characters of the penaeus monodon.
TABLE 2 determination of Penaeus monodon quality and character by different ultra-high pressure treatment
Figure BDA0002779782930000071
Figure BDA0002779782930000081
The results of the quality character determination of the penaeus monodon under different ultrahigh pressure treatment conditions are shown in table 1. As shown in Table 1, the influence of different ultrahigh pressure treatment conditions on the quality and properties of the penaeus monodon is obviously different. The water content is 73.06-75.46%, the average value is 73.83, the standard deviation is 0.74, and the highest water content is 100MPa for 10 min. The centrifugal water holding capacity is 86.97-92.59%, the average value is 90.19%, the standard deviation is 1.79, and the highest centrifugal water holding capacity is a group treated at 500MPa for 5 min. The proportion of the free water is 3.06-10.4%, the average value is 5.85%, the standard deviation is 2.25, and the highest proportion of the free water is 0.1 MPa. The proportion of the stagnant water is 82.4-89.03%, the average value is 86.74%, and the highest proportion of the stagnant water with the standard deviation of 1.98 is a group treated for 5min under 400 MPa. The proportion of the bound water is 6.25-8.56%, the average value is 7.39%, the standard deviation is 0.69, and the highest proportion of the bound water is a group treated at 300MPa for 5 min. The L value of the body surface is distributed in a range from 24.74 to 40.7, the average value is 36.81, the standard deviation is 4.85, and the highest L value of the body surface is a group treated for 5min under 200 MPa. The body surface a values are distributed in the range of 0.38-5.35, the average value is 3.97, the standard deviation is 1.5, and the highest body surface a value is a group treated at 200MPa for 10 min. The b values of the body surfaces are distributed in the range of-1.4 to 3.76, the average value is 0.56, the standard deviation is 1.81, and the highest b value of the body surfaces is a group treated at 400MPa for 5 min. The L value of the muscle tissue is distributed in 41.99-55.98, the average value is 46.36, the highest L value of the muscle tissue with the standard deviation of 5.43 is a group treated for 5min under 500 MPa. The value of the muscle tissue a is distributed between-3.95 and-0.13, the average value is-1.02, the standard deviation is 1.16, and the highest value of the muscle tissue a is in a group treated for 5min under 200 MPa. The b value of the muscle tissue is distributed in the range of-4.87 to 2.12, the average value is-3.5, the standard deviation is 2.14, and the highest b value of the muscle tissue is a group treated at 500MPa for 5 min. The hardness distribution is 387.7-648.77 g, the average value is 468.01g, the standard deviation is 87.43, and the highest hardness is in a group treated for 5min under 500 MPa. The viscosity is distributed between-19.58 and-5.14, the average value is-11.01, the standard deviation is 4.4, and the maximum viscosity is in a group treated for 5min under 200 MPa. The elasticity is distributed in the range of 0.64-0.9, the average value is 0.74, the standard deviation is 0.1, and the maximum elasticity is 0.1MPa group. The cohesiveness is distributed in the range of 0.49-0.56, the average value is 0.54, the standard deviation is 0.02, and the cohesiveness is best in the treatment of 500MPa for 5 min. The adhesive property is distributed in 201.47-367.11, the average value is 251.98, the standard deviation is 50.48, and the best adhesive property is a group treated for 5min under 500 MPa. The chewiness is distributed in 139-257.03, the average value is 184.16, the standard deviation is 34.87, and the best chewiness is in a group treated for 5min under 500 MPa. The recoverability is distributed in the range of 0.28-0.35, the average value is 0.31, the standard deviation is 0.03, and the best recoverability is in the group of processing for 5min under 100 MPa. The shearing force is distributed in a range of 12.54-14.83, the average value is 13.69, the standard deviation is 0.83, and the maximum shearing force is in a treatment group of 500MPa for 5 min. The minification index of the myofibril is distributed in the range of 11.95-39.7, the average value is 18.82, the standard deviation is 10.64, and the highest minification index of the myofibril is a group treated for 5min under 500 MPa.
TABLE 3 results of the principal factor analysis
Figure BDA0002779782930000091
And (3) carrying out principal component analysis on the determined penaeus monodon quality index, selecting two principal components according to Kaiser-Harris criterion and lithotripsy inspection, and carrying out orthogonal rotation on the data to obtain a load matrix of the rotated factor. The results show that the cumulative contribution rate of the first 2 principal component analyses reached 74%, and that the first 2 principal components already contain the main information of all the measurement indices. Wherein, the contribution rate of the first main component is 45%, and the representative indexes are the chroma, hardness, adhesiveness and myofibril minification index of muscle tissues, which play a key role in the evaluation of the quality of the penaeus monodon. The second principal component contribution rate is 29%, and the representative indexes are free water, stagnant water, elasticity, cohesiveness and recoverability.
TABLE 4 comprehensive scoring and comparison of various major factors of Penaeus monodon treated at different ultra-high pressures
Figure BDA0002779782930000101
According to the data results in the table 4, the quality character of the penaeus monodon treated at 100MPa for 5min is the closest to that of the penaeus monodon treated at normal pressure, then the penaeus monodon treated at 100MPa for 10min, then the penaeus monodon treated at 300MPa for 5min, then the penaeus monodon treated at 400MPa for 5min and 200MPa for 5min, and the penaeus monodon treated at 500MP for 5min has the greatest difference with the penaeus monodon treated at normal pressure.
Although the embodiments of the present invention have been described with reference to the accompanying drawings, it is not intended to limit the scope of the present invention, and it should be understood by those skilled in the art that various modifications and variations can be made without inventive efforts by those skilled in the art based on the technical solution of the present invention.

Claims (8)

1. A method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis is characterized by comprising the following steps: s1, preparation of sample to be tested
Processing and grouping the penaeus monodon;
s2, ultrahigh pressure treatment
Respectively carrying out ultrahigh pressure treatment on the penaeus monodon, and simultaneously recording physical parameters of equipment in the pressurizing process;
s3, detecting each item of processed penaeus monodon data
Determining the quality character indexes of the penaeus monodon, measuring the quality characters of the penaeus monodon under different ultrahigh pressure treatment conditions, and recording the measured original data;
s4, data processing and analysis
Performing primary processing and analysis on the original data of the measured quality character indexes of each penaeus monodon by using R software and excel software;
s5, principal component analysis
Adopting R software to carry out principal component analysis on the data of the measured penaeus monodon quality character indexes, and obtaining component scores and coefficients of the principal component scores from the original data;
s6, evaluating the processing conditions
And calculating comprehensive scores of the quality and shape of the penaeus monodon under each ultrahigh pressure treatment condition according to the principal component analysis, and sequencing according to the height of the comprehensive scores to construct an ultrahigh pressure treatment penaeus monodon quality character evaluation system.
2. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis as claimed in claim 1, wherein the step S1 is specifically performed by selecting fresh penaeus monodon, removing head, washing with pre-cooled distilled water, controlling water temperature at 4 ± 0.5 ℃ by using 5L of water per 200 penaeus monodon, draining water for 5min after washing, wiping water with kitchen paper, and finally placing the penaeus monodon in a plastic package bag for vacuum packaging.
3. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis according to claim 1, wherein the ultrahigh pressure treatment conditions used in step S2 include: 100. respectively treating under 200, 300, 400 and 500MPa for 5min, respectively treating under 100, 200 and 300MPa for 10min, and setting up 8 groups of experimental groups and 1 group of control group without ultrahigh pressure treatment.
4. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis of claim 1, wherein the parameters recorded in the step S2 are the equipment pressure rise time and the minimum pressure value during pressure holding.
5. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis of claim 1, wherein in step S3, the quality and property indexes of penaeus monodon include centrifugal water holding capacity, water distribution, texture-related indexes, shearing force, chromaticity, myofibrillar protein and myofibrillar fragmentation index.
6. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis of claim 5, wherein the texture-related indicators include hardness, elasticity, stickiness, cohesiveness, chewiness, recoverability, and shear force.
7. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis according to claim 1, wherein in step S3, the specific analysis method of each quality character index is as follows:
measuring the centrifugal water holding capacity of the treated shrimps by using a refrigerated centrifuge; measuring the water content of each component in the shrimps by using a low-field nuclear magnetic resonance instrument; adopting a texture analyzer to analyze the whole texture and the shearing force of the prawns; measuring the chromaticity of the shrimp body surface and the muscle tissue by using a color difference meter; extracting myofibrillar protein of the shrimps by adopting a high-speed shearing machine and a refrigerated centrifuge; and (3) measuring the myofibril minification index of the shrimps by using a microplate reader.
8. The method for evaluating the effect of ultrahigh pressure on penaeus monodon based on principal component analysis according to claim 1, wherein in the principal component analysis in step S5, the quality trait index measured in step S3 is divided into a first principal component and a second principal component that summarize the basic information amount of the quality shape of penaeus monodon; the first main component represents indexes of chroma, hardness, adhesiveness and myofibril minification index; the second principal component is represented by the free water ratio, elasticity and recovery.
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