| 朱琳,郑尧,周纷,张人月,王锡昌.上海市售扇贝冻品品质评价模型构建及关键影响因素分析..渔业科学进展,2021,42(6):165-175 |
| 上海市售扇贝冻品品质评价模型构建及关键影响因素分析. |
| Establishment of quality evaluation model and analysis of quality deteriorating factors of frozen scallop sold in Shanghai |
| 投稿时间：2020-08-03 修订日期：2020-09-01 |
| DOI： |
| 中文关键词: 扇贝冻品 闭壳肌 品质评价 因子分析 多元线性回归 |
| 英文关键词: Frozen scallop Adductor muscle Quality evaluation Factor analysis Multiple linear regression |
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| 摘要点击次数: 1250 |
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| 中文摘要: |
| 为分析上海销售端扇贝冻品的品质状况及存在的问题，探究市售扇贝冻品的品质评价方法以及冻藏过程中导致其品质劣变的关键因素，本研究依据冰柜温度、冻藏时间、产品形式、包装方式和摆放位置共5种常见影响因素，对上海市售的11种扇贝冻品商品进行采样，测定白度、解冻损失、蒸煮损失、持水力、回复性、内聚性、弹性、咀嚼性、硬度和感官评分共10项品质指标，利用因子分析构建扇贝冻品品质评价模型，并结合多元线性回归分析确定影响扇贝冻品品质劣变的关键因素。结果显示，扇贝冻品10项品质指标之间存在一定相关性，通过因子分析提取了3个因子成分，累计方差贡献率为73.33%，可以代替原有指标来综合评价扇贝冻品的品质，建立了市售扇贝冻品的品质评价模型：f=0.467f1+0.302f2+0.231f3，其中，f1公因子包括弹性、回复性、内聚性、蒸煮损失和持水力，f2公因子包括硬度、白度和咀嚼度，f3公因子包括解冻损失和感官评分；进一步由多元线性回归分析得出，冻藏时间、冰柜温度和产品形式是影响扇贝冻品品质的关键因素，其他2种因素无显著影响。研究表明，基于因子分析和多元线性回归的方法能够较好地进行扇贝冻品的品质评价并分析导致其品质劣变的影响因素。 |
| 英文摘要: |
| In order to analyze the quality status and existing problems (loss of juice, discoloration of meat, change in taste, etc) of frozen scallops sold in Shanghai, we explored the quality evaluation methods of frozen scallops in the market and the key factors that lead to their quality deterioration during frozen storage. In this study, 11 kinds of frozen scallop products sold in Shanghai supermarkets were sampled based on 5 common influencing factors such as freezer temperature, frozen storage time, product form, packaging method, and placement position. We measured 10 quality indicators such as whiteness, thawing loss, cooking loss, water holding capacity, resilience, cohesiveness, springiness, chewiness, hardness, and sensory score. Factor analysis was used to construct a quality evaluation model for frozen scallops and was combined with multiple linear regression analysis to determine the key factors affecting the quality of frozen scallops. Results show that there is a certain correlation between the 10 quality indicators of frozen scallop products. Three factor components were extracted through factor analysis, and the cumulative variance contribution rate was 73.33%. It can replace the original indicators to comprehensively evaluate the quality of frozen scallop products. Quality evaluation model of the frozen scallop was established by factor analysis: f=0.467f1+0.302f2+0.231f3. The common factors of f1 were springiness, resilience, cohesiveness, cooking loss, and water holding capacity; common factors of f2 were hardness, whiteness, and chewiness; and common factors of f3 were thawing loss and sensory score. Furthermore, multiple linear regression analysis showed that frozen storage time, freezer temperature, and product form are the key factors that affect the quality of frozen scallop products; the other two factors have no significant influence. These results suggest that methods based on factor analysis and multiple linear regression analysis can be used to evaluate the quality of frozen scallops and analyze the factors influencing quality deterioration. |
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