CN112666325A - Construction method and application of sensory evaluation model for chicken quality - Google Patents
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Abstract
A method for constructing a sensory evaluation model of chicken quality comprises the following steps: s1, establishing a plurality of chicken sensory indexes and sensory index grading systems for reflecting the sensory attributes of chicken; s2, scoring sensory indexes of the chickens in different groups under different conditions, and screening the sensory indexes which are obviously different along with the change of conditions as main sensory indexes; s3, performing principal component analysis on the main sensory index based on the scores in the step S2, confirming the principal components, screening indexes which basically reflect the sensory attributes represented by the whole corresponding principal components under the principal components as sensory core factor indexes, and using the sensory core factor indexes for establishing a sensory evaluation model; s4, carrying out weight distribution on sensory core factor indexes by using an analytic hierarchy process, and obtaining a sensory evaluation model for obtaining the eating quality of chicken. The quality of the chicken is analyzed from the sensory aspect, the systematic qualitative evaluation of the quality of the chicken can be realized, the quality of the chicken is conveniently improved, and the sensory experience of chicken eating is improved.
Description
Technical Field
The invention relates to the field of meat quality evaluation, in particular to a method for constructing a sensory evaluation model of chicken quality and application thereof.
Background
The chicken quality of the edible chicken is influenced by various conditions, including age of day, feeding mode, sex and the like, and the quality of the chicken obtained based on different culture conditions is also shown to be remarkably different. Taking the Qingyuan chicken as an example, the Qingyuan chicken shows more obvious differences in flavor, sense, texture and other aspects at different growth stages, namely different ages in days, such as tender young chicken, mellow taste of old chicken and the like. On the basis, the quality of the chicken is obtained, which is very important for the development of the chicken market, and from the cultivation side, culturists can further improve various conditions on the basis of obtaining the chicken quality, so that the chicken meeting the actual quality requirements of modern people can be cultivated and obtained; the chicken quality is acquired from the consumption side and the supervision side, so that the chicken sold in the market can be evaluated in time, the chicken meeting the required quality can be screened, the quality management of the chicken is improved, and a quality evaluation system is improved. Therefore, the method for obtaining the chicken quality has important significance in guiding consumption, promoting development of chicken market, promoting improvement of chicken quality and the like.
At present, the common method for acquiring the quality of chicken comprises physical and chemical characteristic detection, wherein the physical and chemical characteristic detection is to identify the quality of chicken by detecting multiple physical and chemical characteristic indexes of the chicken, although the method can realize the detection of the chicken by quantifying all substances, the method is too mechanical and actually lacks the consideration on the object-oriented aspect of the chicken. Based on the physicochemical evaluation process of the chicken quality in the prior art, the cultivation condition is easily changed blindly for culturists, and the improvement of the quality required by eaters in the cultivation process is influenced without considering from the consumption side and the sense.
Although there are also sensory evaluations applied to meat in the prior art, they have major drawbacks such as: the sensory evaluation of the chicken is carried out by a red meat evaluation method which is obviously different from the chicken, so that the difference caused by different types is ignored, and the accuracy is difficult to guarantee. And the existing evaluation mode comprising the mode also has other defects, such as: in the evaluation indexes, different indexes are single and repeated, and the information of different angles of the chicken quality cannot be independently reflected; without definite digital weight, qualitative judgment on the final chicken quality cannot be systematically made, so that the chicken quality evaluation results are uneven and the like.
Therefore, a sensory evaluation model for chicken quality, which can accurately or reflect the chicken quality, is urgently needed in the prior art, so that high-quality chicken meeting sensory requirements can be conveniently obtained through sensory level evaluation, a more comprehensive evaluation mode can be conveniently formed by matching with other dimensions, and a complete chicken quality evaluation and quality evaluation system can be favorably constructed.
Disclosure of Invention
The invention aims to overcome at least one defect of the prior art, and provides a method for constructing a chicken sensory evaluation model and application thereof, the method for constructing the chicken sensory evaluation model can construct an evaluation model for obtaining the chicken eating quality from a sensory level, the chicken eating quality can be accurately obtained through the model, the problem of uneven chicken quality evaluation results in the prior art is solved, the targeted culture in the culture process is facilitated to obtain chicken bringing good eating experience, so that both culturists and consumers can obtain chicken with the required eating quality, consideration of chicken eating dimension is provided, and the final chicken evaluation result also meets the sensory requirements of actual eaters; the method is applied to chicken quality evaluation, is beneficial to constructing a perfect chicken quality evaluation system based on the evaluation model, and makes scientific guidance on the consumer market, so that the industrialization and the industrialization of the chicken supply process are expanded.
The invention adopts the technical scheme that a method for constructing a sensory evaluation model of chicken quality comprises the following steps: s1, establishing a plurality of chicken sensory indexes and sensory index grading systems for reflecting the sensory attributes of chicken; s2, scoring the sensory indexes of a plurality of groups of chickens with different conditions, and screening the sensory indexes which are obviously different along with the change of the conditions as main sensory indexes; s3, performing principal component analysis on the main sensory index based on the scores in the step S2, confirming the principal components, screening indexes which basically reflect the sensory attributes represented by the whole corresponding principal components under the principal components as sensory core factor indexes, and using the sensory core factor indexes for establishing a sensory evaluation model; s4, carrying out weight distribution on sensory core factor indexes by using an analytic hierarchy process, and obtaining a sensory evaluation model for reflecting the eating quality of chicken, wherein the sensory evaluation model is as follows: and (3) the chicken sensory comprehensive evaluation score is the weighted sum of the index scores of all the sensory core factors. In one embodiment of the invention, the condition change is day age change, and the sensory evaluation model is constructed based on chicken eaten at different days, so that the control of the slaughtering time of the chicken in the breeding process is facilitated to obtain the chicken with good eating quality.
Screening professional sensory personnel by a standard method, establishing a new descriptor reflecting the sensory attributes of the chicken by the professional sensory personnel in combination with the standard method, and/or adopting the existing descriptor in the prior art, giving clear definition and strength reference to the descriptor, thereby establishing a sensory index scoring system by taking the descriptor as a corresponding sensory index of the chicken. After establishing a chicken sensory index and sensory index grading system, professional sensory personnel are used for grading various chicken sensory indexes under different conditions, and the sensory indexes which are obviously different along with the change of the conditions are screened as main sensory indexes, so that the corresponding final sensory evaluation values expressed under different conditions are comprehensively formed due to the change of the sensory indexes under different conditions. However, when the main sensory indexes are too many, the analysis process and the finally established model are obviously more complicated, and the method is not beneficial to being applied to chicken quality evaluation, so that sensory core factor indexes are further screened out through principal component analysis and factor load analysis, the sensory core factor indexes can cover most of information of all the main sensory indexes, analysis can be simplified through the sensory core factor indexes, and result accuracy is improved. After the sensory core factor indexes are obtained, weights are distributed according to the influence degree of the sensory core factors on the sensory evaluation indexes, and then the final sensory evaluation model of the chicken quality is obtained. Furthermore, because the sensory evaluation model is oriented to the subject, the importance degree of each sensory core factor index judged by the comprehensive sensory evaluator in the application reflects the sensory attributes of chicken, and the importance degree is compared, the judgment matrix is constructed, and the weight of each sensory core factor index is calculated.
Further, in step S3, PCA clustering is performed on the main sensory index based on the scores in step S2, and the principal component is determined by analyzing the cumulative variance contribution rate and the cumulative predicted variance contribution rate of different principal components at different ages in days based on the existing scores and the PCA clustering prediction data, and integrating the cumulative variance contribution rate and the cumulative predicted variance contribution rate. Since the cumulative variance contribution rate reflects the information that the component can represent, and the cumulative predicted variance contribution rate reflects the prediction degree, the number of principal components and the principal components are identified in this manner by following a set threshold.
Further, after confirming the main component, obtaining an index serving as the main factor under the main component through factor load analysis and coefficient of variation screening, and taking the index as an index of the sensory core factor. The factor load size reflects the importance degree of the factor load in the main component, so that screening is carried out according to the factor load analysis result. And the variation coefficient can reflect whether the sensory core factor indexes have obvious difference among the indexes along with the change of the influencing factors. By combining the screening process, representative factors under the main component can be obtained.
Further, in the step S4, a hierarchical analysis judgment matrix is constructed for the screened sensory core factor indexes based on a uniform matrix method, and weights of all the sensory core factor indexes are calculated, wherein the sum of the weighted sensory core factor indexes is the sensory comprehensive evaluation score of the chicken reflecting the eating quality of the chicken. The sensory core factors are used as lower-layer elements for sensory evaluation, and the degree of influence on the sensory evaluation result can be obtained by an analytic hierarchy process and a judgment matrix, namely, corresponding weight is distributed.
Further, a level analysis judgment matrix is constructed by using a consistent matrix method and a 1-9 proportion scaling method based on the importance degree of each sensory core factor index for reflecting the sensory attributes of the chicken, and the weight of each sensory core factor index is obtained through a root method and normalization treatment.
Further, after the weight distribution is performed in step S4, consistency check is performed, where the consistency check is implemented by a consistency index CI, a random consistency index RI, and a consistency ratio CR; index of consistency
Wherein n is the order of the judgment matrix, lambdamaxJudging the maximum eigenvalue of the matrix; in order to measure whether the judgment matrixes of different orders have satisfactory consistency, the RI value of a random consistency index of the judgment matrix is also required to be introduced, and for the judgment matrixes of 5-15 orders, the RI value is shown in the following table:
and when CR is less than 0.1, the matrix is considered to have satisfactory consistency, otherwise, the judgment matrix needs to be adjusted and has satisfactory consistency.
Further, after obtaining the sensory model in step S4, model verification is performed: and carrying out actual quality grading on chicken samples under different conditions, meanwhile, calculating the samples which are the same as the actual quality grading by using a sensory evaluation model to obtain a model grading result, carrying out linear fitting on the model grading result and the actual use quality grading, and verifying the accuracy of the model by judging the goodness of fit.
Further, in step S2, variance analysis is performed on the sensory index scores of the chicken between different age groups to determine the sensory index with significantly different scores according to age.
Further, the pearson correlation verification is performed on the sensory index in step S1 or S2, and the main sensory index is confirmed in cooperation with the process of screening the sensory index which is significantly different with age.
Further, distinguishing and analyzing the sensory indexes with significant correlation verified by the Pearson correlation through distinguishing and analyzing a supervised classification model OPLS-DA, and matching with a process of screening the sensory indexes with significant differences along with the change of the age of the day to confirm the main sensory indexes. Further, by pairwise comparison of sensory data of chicken under different conditions, an S-plot graph and a VIP graph are generated, and indexes of VIP >1 and p (corr) >0.5 are screened.
Furthermore, screening of main sensory indexes is verified by drawing a sensory index radar chart, and the visual display of the difference among the indexes is facilitated.
The invention also aims to provide a sensory evaluation model of chicken quality, which is constructed by the construction method of the sensory evaluation model of chicken quality. The sensory evaluation model of chicken quality obtained by the construction method can evaluate the chicken quality from sensory dimension, can be considered from the perspective of actual object-oriented chicken, so as to obtain the chicken quality meeting the actual requirements of modern people, and can be conveniently used as a lower-layer structure of a more-layer dimensional evaluation model to promote the formation of a comprehensive evaluation model.
The invention further aims to provide application of the sensory evaluation model for chicken quality in a chicken eating quality evaluation system so as to perfect chicken quality management and the chicken quality evaluation system.
Compared with the prior art, the invention has the beneficial effects that: the chicken quality evaluation model is established in a sense aspect, so that the chicken quality meeting the actual requirement can be obtained, and the practicability is higher. And the data processing process of the system including principal component analysis, factor load analysis and the like is analyzed, so that the accuracy is ensured, the analysis process is simplified, the influence of subjective factors is reduced as much as possible, and the obtained result is objective. Based on the data processing process, each index in the model can independently reflect information of different angles of chicken quality, and sensory evaluation results are more comprehensive. And qualitative judgment of the chicken quality is realized by giving each index weight, so that the evaluation has repeatability, and the evaluation accuracy and systematicness are improved compared with the prior art. When the chicken quality comprehensive evaluation model is applied to a chicken quality management and quality evaluation system, high-quality chicken with good taste can be obtained, and the cultivation side realizes targeted cultivation on the basis of conditions corresponding to excellent chicken quality, so that development and optimization of chicken quality in the market are promoted.
Drawings
FIG. 1 is a radar chart of sensory profile of different days of age in the examples.
FIG. 2 is a PCA chart of sensory attributes of distant chickens at different ages of days of the example.
FIG. 3 is the sensory profile evaluation model verification of the quality of the chickens of different ages in days.
Detailed Description
Examples
First, preparation of test animals
The Qingyuan hens bred in accordance with the unified standard of Wenshi food group GmbH are taken as test animals, and the test period is 360 days. All groups of test chickens are uniformly bred and managed according to a broiler breeding management manual compiled by Wen's group sharps company, broiler chickens freely eat and drink water in the test process, natural illumination is adopted in the daytime, LED lamp illumination is adopted from 19:00 evening to 7:00 early morning, and the illumination intensity is 10 lx. The open chicken house is used for breeding, except that infrared lamps are adopted for heat preservation in the chick stage, no corresponding temperature control measures are adopted in the middle and large chicken stages. And (5) breeding the Qingyuan chickens to a specified daily critical point in a gradient manner, and slaughtering and cleaning the Qingyuan chickens. The daily ages are 80 days old, 100 days old, 120 days old, 140 days old, 160 days old and 200 days old in sequence, each of the 12 people in each day age group has a weight of 1.5-2.0 kg. Fresh slaughtered chickens were transported to the laboratory for immediate processing and sensory evaluation.
Second, sensory Chicken sample preparation
The sample is divided into chicken and chicken soup for sensory evaluation of texture, flavor and taste; wherein, regarding the chicken part, the processing method of the chicken in DB46/T202-2011 Qiongcai white-cut Wenchang chicken, NY/T330-1997 broiler chicken processing technical specifications and the cooking method of classic white-cut chicken in Guangdong province are referenced to prepare the white-cut chicken, and two chicken breasts are completely removed along the keel and the part from the breast bone to the shoulder strap muscle by using a small-size handle scalpel and then used for sensory analysis of the meat quality; for the chicken portion, the samples were decapitated and chopped into 3.5 x 6.5 x 2.5cm pieces, then mixed with water: adding the meat into a cooking utensil according to the mass ratio of 1:1.5, heating for 15min in an electromagnetic oven 1200W after boiling water to prepare chicken soup, and then analyzing and evaluating the organoleptic flavor and taste characteristics. Then, each group of evaluation samples are filled into white containers marked with random codes according to the same size and quantity, including soup and meat, the containers are placed in a random sequence and are sequentially presented to sensory evaluators screened by the following process for sensory inspection.
Screening sensory evaluation personnel
More than 50 reserves of different ages and sexes are screened out through basic information questionnaire, basic information comprises eating experience, eating frequency and understanding degree of the Qingyuan chickens, then basic sensory ability examination and screening are carried out on the reserves according to the general guidance of national standard GB/T16291.1-2012 sensory analysis selecting, training and management evaluators, and the examination method is carried out according to the three-point inspection of the sensory analysis method of the national standard GB/T12311 + 2012 and the sensory analysis method sequencing method of GB/T12315 + 2008. And (4) providing real chicken samples for attribute description for the personnel obtained by secondary screening, and checking whether the evaluators can perform professional detailed description on the chicken samples. And (4) integrating the three evaluation results, screening to obtain a plurality of sensory evaluators, and forming a sensory evaluation group.
Fourth, building sense description word library
Repeated training of selected sensory evaluators with real Qingyuan chicken samples with reference to existing studies: (>150h) Familiarize it with the sample properties. According to the GB/T10221-The body feeling generates a new descriptive word for comprehensively describing the sensory attributes of the appearance, the aroma, the flavor, the texture and the like of the Qingyuan chicken. And statistical and computational analysis of the descriptive words to preliminarily determine the terms used for the description, the statistical and computational analysis process being described in GB/T16861-
Performing a calculation wherein F: the number of times a descriptor is actually mentioned is a percentage of the total number of times the descriptor may be mentioned; i: the intensity of a descriptor actually given by the panel and the percentage of the maximum possible intensity of the descriptor; the M value generally reflects the frequency of appearance and the intensity of perception of the sensory evaluation profile descriptors, and the larger the value, the larger the contribution to the sensory quality.
In this example, 10 sensory evaluators aged 18-50 including 6 males and 4 females were used for 150h round table discussion and training, 19 descriptors were preliminarily determined to describe the sensory properties of chicken in different aspects, and M values of the descriptors were calculated, and the results are shown in table 1 below.
TABLE 1 sensory descriptors M value
As can be seen from Table 1, the M values of 10 indexes of chicken flavor, chewy property, liquor color clarity, liquor aroma, meat juice feeling, oil color, oil layer thickness, fresh sweet value, chicken fishy smell and peculiar smell value are more than 50%, the prior research shows that the M value is key data reflecting appearance frequency and feeling intensity of a sensory evaluation profile descriptor, the larger the value is, the larger the contribution to the sensory quality of a product is, and when the M value is more than 50%, a vocabulary can be used as a key sensory analysis term. Therefore, 10 indexes of chicken taste, chewy property, liquor color clarity, liquor aroma, meat juice feeling, oil color, oil layer thickness, fresh sweet value, chicken fishy smell and peculiar smell value are superior to other descriptors in terms of use frequency and perception intensity of sensory evaluators, and can be used as an analysis term for sensory analysis of Qingyuan chicken.
In order to ensure that all description indexes can independently reflect a certain sensory attribute of the Qingyuan chicken and avoid the problem of collinearity among the indexes, the 10 terms are further subjected to Pearson correlation analysis to consider the interaction relation among the indexes. The correlation analysis results are shown in table 2, and only 1 correlation is shown at the level of 0.05 in 55 correlation coefficients, and no significant correlation exists among other indexes, so that no redundant duplication phenomenon exists among 10 evaluation terms generated by a sensory evaluation group, 10 terms represent sensory properties of different aspects of Qingyuan chickens, the integrity and comprehensiveness of sensory analysis are ensured, and the sensory analysis method can be used for sensory analysis of Qingyuan chickens at different days and is determined as final sensory description terms. The terms respectively reflect the main sensory attributes of the Qingyuan chicken from three aspects of meat quality, taste and flavor, wherein 5 indexes of chicken taste, chewing strength, soup aroma, meat juice feeling and fresh sweet value are identified as positive indexes by an evaluator, 3 indexes of oil color, oil layer thickness and soup clarity are neutral indexes, and the chicken fishy smell and peculiar smell are negative indexes.
TABLE 2 lexical relevance analysis
In order to enable an evaluation group to objectively and accurately quantify the attribute strength by utilizing a special description vocabulary of the remote chicken, a finally determined term is discussed in a consistent way by all evaluators, each descriptor is respectively given a clear definition so as to execute repeated operation, meanwhile, strength reference is given to descriptors with different attributes, the reference is mainly simulated and replaced by a chicken object form or other objects with similar texture, or is expressed in a more intuitive way, for example, reference samples with different colors can be used in a color chart or object photo form, and reference samples with different thicknesses can be measured by numbers. As applied to this example, the panel assigned a clear definition and a reference score for the 10 sensory terms, respectively, through round table discussion and actual sample intensity perception, with the reference scores being divided into four grades, high, medium, low, and no, and quantified using a 9-point scale, as shown in table 3.
TABLE 3 sensory glossary Attribute description
Sensory profile analysis of Qingyuan chickens of five or different ages in days
1. Sensory profile evaluation of white-cut chickens
In order to explore the changes of a plurality of sensory attributes of the Qingyuan chickens affected by the age of the day, so as to judge the quality of the Qingyuan chickens with different ages of the day on the sensory edible quality layer, and perform sensory profile analysis. Firstly, based on the descriptors and the scoring standards established above, sensory scoring and variance analysis are simultaneously carried out on the Qingyuan chickens of 80, 100, 120, 140, 160 and 200 days old by professional evaluation groups, the scoring results of evaluation groups of 6 days old show that the evaluation results of 10 sensory persons at the same day old are basically consistent for each sensory index, no significant difference exists, the stability of sensory data is shown, and the corresponding sensory attributes exist as the consistent sensory attributes of the Qingyuan chickens at the day old. The oil color, oil layer thickness, liquor color clarity, liquor aroma degree, fresh sweet value, chewing strength, chicken taste and meat juice feeling among 6 age groups are remarkably different along with the change of age, and the fishy smell and the peculiar smell have no remarkable change (P is less than 0.05) along with the change of age, so that the influence of age on the oil color, oil layer thickness, liquor color clarity, liquor aroma degree, fresh sweet value, chewing strength, chicken taste and meat juice feeling strength of the clean and distant chickens is presumed to be remarkable, and the fishy smell and the peculiar smell are not influenced by the change of age.
Table 4 sensory index description analysis of variance (n ═ 10)
In order to further visually compare the whole sensory attribute variation trend of the Qingyuan chickens under the change of the age, a Qingyuan chicken sensory attribute profile radar chart is drawn according to the mean value scoring result of 10 evaluators (as shown in figure 1; wherein, the test level P is 0.05, and the test level P is 0.01). According to the analysis of the figure 1, the sensory profiles of 80, 100, 120, 140, 160, 200, 6 different days old Qingyuan chickens are generally similar, the fishy smell and the peculiar smell value sensory scores of the chickens are lower than other indexes, and the total value is changed between 0 and 2 points; the sensory scores of chicken taste, chewiness, liquor color clarity, liquor aroma, meat juice feeling, oil layer thickness and fresh sweet value are higher, the sensory scores are generally changed between 3 and 7 minutes along with the age of the day, and each score is gradually increased along with the increase of the age of the day. The chicken taste, the chewiness, the oil layer thickness and the soup aroma are obviously increased when the test level P is 0.01, the meat juice feeling is obviously increased when the test level P is 0.05, and the fishy smell and the peculiar smell of the chicken do not obviously change along with the increase of the age of the chicken, so the chicken taste, the chewiness, the oil layer thickness and the soup aroma are considered as the main sensory attribute characteristics reflecting the age of the Qingyuan chicken.
2. Establishing a quality evaluation model based on sensory evaluation of sliced boiled chicken
(1) Sensory core factor index screening
The sensory profile is characterized by being an important index for evaluating the eating quality of the Qingyuan chickens at different ages in days, the eating characteristics of the Qingyuan chickens can be directly reflected, and in order to enable the sensory evaluation model based on the quality of the Qingyuan chickens at different ages in days to more accurately reflect the difference between the quality of the Qingyuan chickens at different ages in days, the obtained sensory attributes are screened based on the sensory profile analysis results at different ages in days. In this embodiment, PCA clustering analysis and factor load analysis are performed on the sensory profile analysis results of the Qingyuan chickens of different ages in days, and main components and characteristic sensory factors thereof which mainly contribute to the change with the age in days are screened out. And the following matrix is utilized in the screening processTransforming the process to obtain a characteristic sensory factor, PT(ATA)P＝P-1(ATA) P ═ Λ; wherein, A is a sample matrix,
the row vectors in the a matrix represent samples and the column vectors represent features, so the matrix means m sample values with n features. The above matrix transformation process represents: the A matrix is subjected to linear change to obtain a characteristic vector matrix Lambda of A; and Λ is a diagonal matrix formed by characteristic values of A, P is a corresponding characteristic vector group, the characteristic vector corresponding to the characteristic values is the ideal coordinate axis to be obtained, and the characteristic values are equal to the variance of the data on the corresponding dimension on the coordinates after rotation. The information quantity contained in the direction of the corresponding feature vector is described by using the feature value, and the value obtained by dividing a certain feature value by the sum of all feature values is as follows: the variance contribution ratio of the feature vector (variance contribution ratio represents the proportion of the amount of information implied in that dimension).
Specifically, in this embodiment, based on the sensory profile analysis results of different ages in days, the main component and PCA clustering analysis is performed on 8 main sensory indicators that have significant changes at 6 ages in days by using SIMCA 14.0 (the clustering result is shown in fig. 2). As can be seen from FIG. 2, 6 distant chickens at different ages in days can be clearly distinguished by sensory analysis, and different main sensory indicators represent the difference between age changes in days.
The different principal component contribution rates are analyzed according to the PCA clustering result in FIG. 2 (the result is shown in Table 5), and the result shows that the cumulative interpretation contribution rate of the PCA model to all sensory data of 6 different ages in days is increased along with the increase of the principal components, and the cumulative prediction contribution rate of the model data is increased and then decreased. And when the main component is 3, the cumulative interpretation contribution rate of the sensory data is 91.4%, and the maximum cumulative prediction contribution rate is 71.0%. In combination with the prior studies show: when the characteristic contribution is more than 70%, the principal component under the model can more comprehensively reflect most of information of the original evaluation index, and the model prediction degree is high; therefore, the characteristic sensory attributes under the first 3 main components are preliminarily selected for the establishment of a subsequent sensory evaluation model. Wherein the first principal component represents 76.6% of the total variance of the 8 sensory variables and is the determining principal component; the second principal component variance contribution rate was 8.9%, accounting for data information of 8.9% of the total sensory characteristics, and the third principal component variance contribution rate was 6%, representing information of 6% of the total sensory characteristics.
TABLE 5 principal Components contribution ratio
Using the extracted principal components in a PCA model in SIMICA 14.0 to extract characteristic factors through the matrix transformation processing mentioned above, aiming at enabling one variable to have higher load on fewer factors, because the magnitude of the load value reflects the importance degree of each variable in the principal components, and the processing process is helpful for obtaining representative factors representing the corresponding principal components under the principal components; the results of the treatment are shown in Table 6. The existing research shows that the larger the load coefficient p (corr), the higher the degree of partial correlation between the representative index and the age in days, the more representative factor can represent the main contribution factor under the main component, and therefore, the factor with p (corr) closer to 1 is selected as the representative factor under the main component. Therefore, after screening, the first principal component is represented by the following factors: oil layer thickness, liquor color clarity, liquor aroma, fresh and sweet value, chicken flavor. The second main component representative factor is meat juice feeling; the third principal component represents the chewing power. Meanwhile, the further screening is carried out according to two principles that most of information of all indexes is represented by fewer quality indexes and certain variation coefficients are required to be formed between the same indexes under different influence factors. The three main components represent that the variation coefficients of the oil layer thickness, the liquor color clarity, the liquor fragrance degree, the fresh sweet value, the chicken taste, the meat juice feeling and the chewing strength are 0.370720, 0.320102, 0.269414, 0.169815, 0.300013, 0.260633 and 0.334308 in sequence, so that the oil layer thickness, the liquor color clarity, the liquor fragrance degree, the chicken taste and the chewing strength are finally selected as characteristic sensory indexes reflecting the age difference, namely sensory core factor indexes, according to the screening principle to be used for establishing a sensory evaluation model.
TABLE 6 principal component factor contribution Table
(2) Index weight assignment
Respectively calculating respective weights of the sensory core factor indexes by using hierarchical analysis; the specific process comprises the following steps: the screened core indexes are compared pairwise, and a judgment matrix A is established by using a 1-9 scale method (the screening standard is shown in Table 7).
TABLE 7 judgment matrix screening criteria
Wherein, a in the judgment matrix A (orthogonal matrix)ijRepresenting the comparison result of the ith factor relative to the jth factor;
carrying out geometric mean (square root method) on each row vector according to the judgment matrix, and then carrying out normalization to obtain index weight W of each sensory core factoriAnd a feature vector W, and
meanwhile, in order to ensure the logic consistency of the judgment thinking, the consistency of the judgment matrix needs to be checked. And the consistency check judges the maximum eigenvalue lambda of the matrix through calculationmaxThe consistency index CI (consistency index), the random consistency index RI (random index), and the consistency ratio CR (consistency ratio) are realized,
CR is CI/RI, where CR may be queried according to table 8 random consensus RI. In general, when CR < 0.1, the matrix is considered to have satisfactory agreementOtherwise, the judgment matrix needs to be adjusted. Specifically, in this embodiment, a DSP data processing system is used to perform hierarchical analysis calculation.
TABLE 8 random consistency RI Table
From the perspective of importance degree of influence on sensory quality of sensory core factor indexes judged by an evaluation group, a hierarchical analysis judgment matrix (shown in table 9) of 5 sensory core factor indexes is established by using a 1-9 proportional scaling method, so that the sensory core factor index weight is obtained.
TABLE 9 sensory core factor decision matrix
The judgment matrix of table 9 is calculated, and the weights of the calculation results of the judgment matrices of the 5 core sensory indexes are shown in table 10.
TABLE 10 sensory core factor AHP judgment matrix calculation results
In order to check the reasonableness of each core evaluation index weight obtained by the discrimination matrix, the obtained result is subjected to consistency check, when n is 5, RI is 1.12, and the matrix lambda is judgedmax5.139 final CR 0.035<0.1, the judgment matrix has better satisfactory consistency, so the weight can be distributed to sensory evaluation models of the quality of the chickens at different ages in days, and the obtained evaluation models are as follows: y0.27954 chewy +0.27954 chicken flavor +0.11834 broth clarity +0.08591 oil layer thickness +0.23668 broth flavor.
According to the obtained sensory scoring model, sensory core index profile analysis results at different ages in days can be brought into the model for calculation, and the quality is ranked (as shown in table 11), the ranking and the age in days are in positive correlation as shown in table 11, the longer the age in days, the higher the score calculated by the sensory profile scoring model is, wherein the highest score calculated by the 200-day-old Qingyuan chicken is the best quality, and the lowest score calculated by the 80-day-old Qingyuan chicken is the worst quality.
TABLE 11 day old sensory Profile analysis results and model calculated quality rankings
(3) Quality model for verifying sensory evaluation based on sliced boiled chicken
After obtaining the model, the accuracy and the practicability of the model need to be verified, the method for researching the acceptance degree of the normal Yumei (2013) to consumers is proposed, the 15-point system is adopted to carry out actual sensory scoring on the integral quality acceptance degree of the long-and-clear-away-day-old chickens, and the scoring standard is shown in table 12. Then, the quality evaluation result obtained by model calculation is linearly fitted with the actual overall evaluation result (linear fitting analysis is carried out by adopting Origin 9.1 Pro), and the goodness of fit (R) is determined2) The difference between the expected value of the model and the actual value obtained in reality is judged, so that the rationality and the effectiveness of the model are illustrated; r2Maximum value of 1, R2The closer the value of (1) is, the better the fitting degree of the regression straight line to the observed value is; otherwise, R2The smaller the value of (a) is, the worse the fitting degree of the regression line to the observed value is.
TABLE 12 evaluation criteria for Whole-acceptability of Qingyuan chickens
Note: x is the overall acceptance score
In the embodiment, in order to verify the accuracy and the practicability of the model, the professional sensory evaluator of the Qingyuan chicken performs comprehensive evaluation and scoring on the Qingyuan chicken of 6 days old to obtain the integral actual quality score of each Qingyuan chicken of the day old (the result is shown in table 13).
TABLE 13 quality scores of Qingyuan chickens at different ages of day
Then, calculating by using a sensory evaluation model to obtain a horizontal coordinate, and reasonably-satisfying degree evaluation to obtain a vertical coordinate, and verifying the sensory profile evaluation model of the quality of the chickens at different ages of days by using a linear regression analysis method. Fig. 3 shows a model verification curve, and the formula y is 3.016X 8.922 (R) obtained by fitting2And the fitting coefficient is larger than 0.907), which shows that the fitting degree between the two is high, all evaluation score points fall within a 95% confidence interval, the evaluation model is proved to be consistent with an actual quality result, which shows that the sensory evaluation model accurately reflects the quality of the distant chickens at different ages of days, and the evaluation results show that the quality of the distant chickens at 200 ages of days is the best in 6 ages of days, and the quality of the distant chickens at 80 ages of days is the worst in 6 ages of days.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the technical solutions of the present invention, and are not intended to limit the specific embodiments of the present invention. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention claims should be included in the protection scope of the present invention claims.
Claims (10)
1. A method for constructing a sensory evaluation model of chicken quality is characterized by comprising the following steps:
s1, establishing a plurality of chicken sensory indexes and sensory index grading systems for reflecting the sensory attributes of chicken;
s2, scoring sensory indexes of a plurality of groups of chicken with different conditions, and screening the sensory indexes with obvious scoring difference along with the change of the conditions as main sensory indexes;
s3, performing principal component analysis on the main sensory index based on the scores in the step S2, confirming the principal components, screening indexes which basically reflect the sensory attributes represented by the whole corresponding principal components under the principal components as sensory core factor indexes, and using the sensory core factor indexes for establishing a sensory evaluation model;
s4, carrying out weight distribution on sensory core factor indexes by using an analytic hierarchy process to obtain a sensory evaluation model for reflecting the chicken quality, wherein the sensory evaluation model is as follows: and (3) the chicken sensory comprehensive evaluation score is the weighted sum of the index scores of all the sensory core factors.
2. The method for constructing the sensory evaluation model of chicken meat quality as claimed in claim 1, wherein step S3 is performed PCA clustering on the main sensory index based on the scores in step S2, and the principal component is confirmed by analyzing the cumulative variance contribution rate and the cumulative predicted variance contribution rate of different principal components under different conditions based on the existing scores and PCA clustering prediction data, and by integrating the cumulative variance contribution rate and the cumulative predicted variance contribution rate.
3. The method for constructing the sensory evaluation model of chicken meat quality according to claim 2, wherein an index serving as a representative factor under the main component is obtained by factor load analysis and coefficient of variation screening after the main component is confirmed, and the index is used as a sensory core factor index.
4. The method for constructing the sensory evaluation model of chicken meat quality according to claim 1, wherein in step S4, a hierarchical analysis judgment matrix is constructed by using a consistent matrix method and a 1-9 scale method based on the importance degree of each sensory core factor index for reflecting the sensory attributes of chicken meat, and each sensory core factor index weight is obtained through a root method and normalization processing.
5. The method for constructing a sensory evaluation model of chicken meat quality as claimed in claim 1, wherein a consistency check is further performed after the weight assignment in step S4, wherein the consistency check passes through a consistency index CIRealizing a machine consistency index RI and a consistency ratio CR; index of consistency
Wherein n is the order of the judgment matrix, lambdamaxJudging the maximum eigenvalue of the matrix; in order to measure whether the judgment matrixes of different orders have satisfactory consistency, the RI value of a random consistency index of the judgment matrix is also required to be introduced, and for the judgment matrixes of 5-15 orders, the RI value is shown in the following table:
and when CR is less than 0.1, the matrix is considered to have satisfactory consistency, otherwise, the judgment matrix needs to be adjusted and has satisfactory consistency.
6. The method for constructing the sensory evaluation model of chicken meat quality as claimed in claim 1, wherein the sensory model is obtained in step S4 and then model verification is performed: and carrying out actual quality grading on chicken samples under different conditions, meanwhile, calculating by using a sensory evaluation model to obtain a model grading result, carrying out linear fitting on the model grading result and the actual quality grading, and verifying the accuracy of the model by judging the goodness of fit.
7. The method for constructing the sensory evaluation model of chicken meat quality as claimed in claim 1, wherein the sensory indexes are subjected to Pearson correlation verification in step S1 or S2, and the sensory indexes with significant differences with age in days are screened to confirm the main sensory indexes.
8. The method for constructing the sensory evaluation model of chicken meat quality as claimed in claim 7, wherein the sensory indexes with significant correlation verified by Pearson correlation are discriminantly analyzed by a supervised classification model OPLS-DA discriminant analysis, and the main sensory indexes are confirmed by matching with a process of screening the sensory indexes with significant differences with age.
9. A sensory evaluation model for chicken quality, which is constructed by the method for constructing a sensory evaluation model for chicken quality as claimed in any one of claims 1 to 8.
10. The use of the sensory evaluation model of chicken quality of claim 9 in a chicken quality evaluation system.
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