文章摘要
王玥科,郑尧,王红丽,周纷,唐史杰,李钧浩,王锡昌.基于因子分析及多元线性回归的市售冻凡纳滨对虾品质评价.渔业科学进展,2021,42(5):176-187
基于因子分析及多元线性回归的市售冻凡纳滨对虾品质评价
Quality evaluation of commercial frozen shrimps (Litopenaeus vannamei) based on factor and regression analysis
投稿时间:2020-07-21  修订日期:2020-08-05
DOI:
中文关键词: 冻凡纳滨对虾  品质评价  因子分析  回归分析
英文关键词: Frozen shrimp (Litopenaeus vannamei)  Quality evaluation  Factor analysis  Regression analysis
基金项目:
作者单位
王玥科 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 上海 201306农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 
郑尧 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 上海 201306农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 
王红丽 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 上海 201306农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 
周纷 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 上海 201306农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 
唐史杰 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 上海 201306农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 
李钧浩 上海海洋大学食品学院 上海 201306 
王锡昌 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 上海 201306农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 
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中文摘要:
      为探究市售冻凡纳滨对虾(Litopenaeus vannamei)品质评价方法及造成品质劣化的关键因素,以上海市超市在售11种不同商品类型的冻凡纳滨对虾为研究对象,分析超市等级、冻藏时间、产品形式和摆放位置对其水分损失、质构以及色泽的影响。采用电子舌技术区分其滋味轮廓,并结合相关性分析、因子分析和多元线性回归分析,建立其品质评价模型,并确定关键影响因素。结果显示,在水分损失、质构及色泽方面,不同商品类型的冻凡纳滨对虾具有一定的差异性。相关性分析表明,解冻损失、离心损失和蒸煮损失与黏附性呈极显著正相关,离心损失和蒸煮损失均与a*和b*呈极显著正相关,且离心损失与L*呈极显著负相关,b*与黏附性呈极显著正相关。经因子分析并基于特征值大于1,提取了3个主因子,累计方差贡献率为84.05%。同时,对样品主成分综合得分排序,排序结果与样品采集信息基本一致。通过因子分析建立的综合评价模型为F=0.577F1+0.293F2+0.131F3,其中,F1、F2和F3为3个主因子得分,F越高,说明品质水平越高。进一步通过回归分析,确定影响冻凡纳滨对虾品质的主要因素为超市等级和冻藏时间,次要因素为产品形式和样品摆放位置。综上所述,超市等级和冻藏时间是影响市售冻凡纳滨对虾品质的关键因素,应加以重点关注。
英文摘要:
      This study aimed to investigate the quality evaluation method and the key factors leading to the quality deterioration of commercial frozen shrimps. Eleven different frozen shrimp (Litopenaeus vannamei) samples were purchased from two supermarkets in Shanghai, and their quality traits were studied. Sampling was conducted to analyze the effects of supermarket level, product formation, frozen-storage period, and retail location on quality characteristics such as water loss, texture, and color. Electronic tongue technology was used to distinguish its flavor profile. Correlation analysis, factor analysis, and multiple linear regression analysis were combined to establish the quality evaluation model and explore the key influencing factors. The results indicated that with respect to water loss, texture and color, there were certain differences in the frozen shrimps of different commodity types. The correlation analysis showed that thawing loss, centrifugal loss, and cooking loss were significantly and positively correlated with adhesiveness. The centrifugal and cooking losses were significant and positively correlated with a* and b*. The centrifugal loss exhibited a negative correlation with L*. The b* was found to be significant and positively correlated with adhesiveness. Three principal factors were extracted by factor analysis based on eigenvalues greater than one; the cumulative variance contribution rate being 84.05%. The ranking orders of comprehensive scores of the principal components and the sample collection information were consistent. The comprehensive evaluation model established by the factor analysis was F=0.577F1+0.293F2+0.131F3, where F1, F2, and F3 were three main score factors, such that the higher the F, the higher the quality level. Further regression analysis was conducted. The results indicate that the main factors affecting the quality of the frozen shrimps were supermarket level and frozen-storage period, while the secondary factors were product formation and retail location. With respect to the quality parameters of water loss, texture, color, etc., supermarket level and frozen-storage period emerged as the key factors affecting the quality deterioration of frozen shrimps, warranting more focused attention in future studies.
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