基于主成分分析的金枪鱼鱼丸加工原料筛选与品质评价

Raw material screening and quality evaluation of tuna balls on principal component analysis

中文关键词:  金枪鱼  赤身  鱼丸  品质  主成分分析

英文关键词:tuna  akami  balls  quality  principal component analysis

中文摘要:

      目的 分析金枪鱼原料品种和鱼丸品质间的相关性, 并对金枪鱼鱼丸进行主成分分析(principal component analysis, PCA), 筛选出适宜加工制鱼丸的金枪鱼品种。方法 测定大眼、长鳍、黄鳍3种金枪鱼赤身肌肉的水分、粗脂肪和粗蛋白, 及其制得鱼丸的持水性、蒸煮损失、色泽等品质特性, 分析原料与鱼丸品质间的相关性, 并利用PCA计算不同品种鱼丸的综合得分以评价其品质。结果 3种金枪鱼赤身原料的粗脂肪和粗蛋白及其制得鱼丸品质指标中的a*、b*、凝胶强度、感官评分、硬度和弹性均在一定程度上受原料鱼品种影响。原料的水分、粗脂肪含量与鱼丸的a*、b*、黏聚性、咀嚼性, 粗蛋白含量与鱼丸的蒸煮损失、L*、白度值(whiteness, W)、凝胶强度、硬度、弹性、感官评分相关性均达到显著水平(P<0.05)。通过PCA将金枪鱼鱼丸12个品质因子降至2个维度因子, 累计贡献率达90.682%, 长鳍金枪鱼丸综合评分最高(2.43), 大眼金枪鱼丸和黄鳍金枪鱼丸综合评分较低, 分别为?1.44和0.99。结论 长鳍金枪鱼更适合作为鱼丸加工专用品种。

英文摘要:

      Objective To analyze the correlation between tuna raw material varieties and tuna balls quality, and conduct principal component analysis (PCA) on tuna balls to screen tuna varieties suitable for processing tuna balls. Methods Akami of 3 kinds of tuna species (Thunnus obesus, Thunnus alalunga, Thunnus albacares) were selected as experimental materials in this study, and the moisture, crude fat and crude protein of raw materials, as well as the processing quality indexes such as the water holding capacity, cooking loss and color were measured to explore the correlation among the physicochemical indexes of raw materials and the processing quality indexes of tuna balls. The quality of tuna balls was comprehensively evaluated by PCA to calculate the overall scores of tuna balls. Results The crude fat and crude protein of akami of 3 kinds of tuna species as well as the a*, b*, gel strength, sensory scores, hardness and springiness of tuna balls quality indexes were affected by tuna raw material varieties to some extent. The content of tuna water and crude fat had a significant correlation with a*, b*, cohesiveness and chewiness of tuna balls (P<0.05). And the content of tuna crude protein had a significant correlation with cooking loss, L*, whiteness (W), gel strength, hardness, springiness and sensory scores of tuna balls (P<0.05). The dimension of 12 quality indexes of tuna balls was reduced to 2 factors by PCA, with a cumulative contribution of 90.682%. The overall scores of Thunnus alalunga balls were the highest (2.43). And the comprehensive scores of Thunnus obesus balls and Thunnus albacares balls were relatively low, which were ?1.44 and 0.99, respectively. Conclusion Thunnus alalunga is more suitable for tuna balls making.