Principal component,factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality

In order to explore the effect of freshwater fish species on the quality of frozen highland barley fish noodle, 7 freshwater fishes were selected, and the quality of freshwater fish was studied by principal component, factor and cluster analysis. The results were showed that the optimum range of 9 core quality indexes was obtained, and the Surimi gelling strength was 1783.35~2295.63 g.mm, water holding was 0.95%~1.36%, the apparent state was more than 7.80, the food taste was more than 7.60, the taste was more than 18.74, the color and lustre were more than 8.00, the elasticity was 0.30~0.51 mm, chewiness was 0.07~0.15 mJ, hardness was 0.72~0.90 mJ. Through these indexes, we could be selected the high quality freshwater fish varieties effectively, and which provided a theoretical reference for the stable development of frozen highland barley fish noodle Industrialization.