文章摘要
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 Key Influencing 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
基金项目:国家重点研发计划[The National Key R&D Program of China](2018YFD0901006)
作者单位E-mail
朱 琳 上海海洋大学食品学院 上海 1150312211@qq.com 
郑 尧 上海海洋大学食品学院 上海  
周 纷 上海海洋大学食品学院 上海  
张人月 上海海洋大学食品学院 上海  
王锡昌 上海海洋大学食品学院 上海 xcwang@shou.edu.cn 
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中文摘要:
      为了分析上海销售端扇贝冻品的品质状况及存在问题,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、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,建立出市售扇贝冻品的品质评价模型:f =0.467 f1+0.302 f2+0.231 f3,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 of frozen scallops on the Shanghai sales side, explore the quality evaluation methods of frozen scallops on the market and the key factors that lead to their quality deterioration during the frozen storage. In this study, 11 kinds of frozen scallop products sold in Shanghai were sampled based on 5 common influencing factors including freezer temperature, frozen storage time, product form, packaging method and placement position, and measure 10 quality indicators including 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 combined with multiple linear regression analysis to determine the key factors affecting the quality of frozen scallops. The results show that there is a certain correlation between the 10 quality indicators of frozen scallop products. The 3 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. The quality evaluation model of the frozen scallop was established by factor analysis: f =0.467 f1+0.302 f2+0.231 f3. The common factors of f1 include springiness, resilience, cohesiveness, cooking loss and water holding capacity; common factors of f2 include hardness, whiteness and chewiness; common factors of f3 include thawing loss and sensory score. Further analysis of multiple linear regression shows that the frozen storage time, freezer temperature and product form are the key factors that affect the quality of frozen scallop products, but the other 2 factors have no significant influence. These results suggested that methods based on factor analysis and multiple linear regression can be used to evaluate the quality of frozen scallops and analyze the influencing factors of quality deterioration.
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