Study on the comprehensive evaluation of air dried beef quality with multiple variables
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摘要: 为综合评价不同风干牛肉的品质差异,从营养、滋味、口感、色泽、安全的角度对四种风干牛肉进行分析。多重比较分析结果发现:四种风干牛肉的L*差异不显著,脂肪含量、嫩度、a*和b*部分样品间差异显著,其余指标(p H、氯化钠含量、总酸)间均存在显著差异(p<0.05)。主成分分析可以实现多指标(13个参数)的降维,降维后前两个主成分就可有效区分不同风干牛肉,其区分结果图中样品点随钠含量、总酸等指标呈规律性分布,且表征风味、口感、常量成分、色泽等参数分布在loading图中不同区域。聚类分析实现了不同种类样品正确聚类。结合统计分析方法,从营养、滋味、色泽、安全等角度可以实现不同风干牛肉品质的综合分析与检测。Abstract: For comprehensive evaluation of air dried beef with different quality, samples of four kinds of air dried beef were analyzed in the view of nutrition, taste, colour and safety indexes.By Duncan test, the differences among samples were analyzed, the results indicated that no significant difference were found for L*among four samples, significant differences were found for parameters of fat content, tenderness, a*and b*for two or three samples, and significant differences were found for parameters of p H value, Na Cl content and content of total acid for four samples ( p < 0.05) .The dimension of indexes was reduced from 13 to 2 by method of principal component analysis. Four air dried beef samples were discriminated by principal component analysis, with sample scatter plot changing with sodium content, total acid and other indicators. In the loading plot, nutrition, taste, colour and safety indexes distributed in different areas. Four air dried beef samples were clustered into different groups accoding to the sample information. Combined with statistical analysis method, the quality of air dried beef samples were evaluated in the view of nutrition, taste, colour and safety.
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