【摘要】 为对漂烫海带质构品质进行客观综合评价,以不同含量钙盐漂烫处理后的海带样品的硬度、弹性、咀嚼性、内聚性、胶着性、恢复性6项质构指标进行分析,并结合模糊感官评价,运用主成分分析法构建海带品质的评价方法。结果表明:漂烫海带的质构指标参数与感观得分呈二次函数关系,存在感观得分最高时的质构指标值X_max。将质构指标参数转化为与感官品质呈正相关的质构指标指数,经主成分分析,6项质构指标可提取主成分2个,累积方差贡献率达93.988%,以各主成分的方差贡献率与总方差贡献率的比值作为主成分权重系数,计算出综合得分,归一化转化为质构综合指数。该方法的评价结果能综合反映海带质构品质。更多还原

【Abstract】 In order to objectively evaluate the texture quality of kelp,six texture parameters including hardness,elasticity,chewiness,cohesiveness,adhesiveness and recovery of kelp samples bleached by different concentrations of calcium salts were analyzed.The fuzzy sensory evaluation and principal component analysis were used to construct the evaluation method of kelp quality.The results showed that there was a quadratic function relationship between texture parameter and sensory score,and there were several quality indicators Xmax exist when sensory score at the highest level.The parameters of texture were transformed into texture index positively correlated with sensory quality.According to the principal component analysis,two main components were extracted from the six quality indicators,the total variance could reach to 93.988%.The ratio of the variance contribution of each principal component to the total variance contribution was taken as the principal component weighting coefficient to calculate the composite score,then it was converted into the texture composite index by normalization.The results of this method could comprehensively reflect the quality of kelp texture.更多还原