Science and Technology of Food Industry

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PAN Ting, YANG Lei, ZHU Ke-fan, YANG Cheng-cong, LI Wen-ting, QU Ding-wu, GUO Zhuang. Quality evaluation of commercial oyster sauce samples[J]. Science and Technology of Food Industry, 2016, (20): 96-100. DOI: 10.13386/j.issn1002-0306.2016.20.010
Citation: PAN Ting, YANG Lei, ZHU Ke-fan, YANG Cheng-cong, LI Wen-ting, QU Ding-wu, GUO Zhuang. Quality evaluation of commercial oyster sauce samples[J]. Science and Technology of Food Industry, 2016, (20): 96-100. DOI: 10.13386/j.issn1002-0306.2016.20.010
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Quality evaluation of commercial oyster sauce samples

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  • In this paper,the product qualities of commercial oyster sauce samples were studied by taste,texture quality,physical and chemical index,and multivariate statistics. The results showed that there were significant differences in basic taste,aftertaste,a*and b*among commercial oyster sauce samples,and each texture index and L*showed opposite trends.Partitioning around medoids( PAM) showed all commercial oyster sauce samples could be divided into three clusters based on product quality. Meanwhile,significant differences were found for sourness,astringency,and aftertaste- A among different clusters( p < 0.05).
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