Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis
Yang, Shaoling1; Li, Laihao1; Qi, Bo1; Wu, Yanyan1; Hu, Xiao1; Lin, Wanling1; Hao, Shuxian1; Huang, Hui1; shaoling278@163.com; laihaoli@163.com
2015
发表期刊FOOD ANALYTICAL METHODS
卷号8期号:8页码:2107-2114
摘要In order to compensate for the weaknesses of the sensory evaluation method for the quality of crisp grass carp fish and to establish an objective and practical method based on instrumental texture analysis, two experiments were carried out: (1) tracking the quality evolution of crisp grass carp during the whole culture period with both instrumental analysis and sensory evaluation in order to find out which instrumental texture parameter make greater contribution to the formation of crisp, compact quality and (2) determining the quality of crisp grass carp in different markets to investigate the real quality distribution and then grading the quality based on this survey with method of cluster analysis. Results showed that the instrumental hardness and chewiness of crisp grass carp showed a significant correlation with its sensory crispness evaluation and made greater contribution to the formation of quality characteristics of crisp grass carp than the instrumental springiness and instrumental cohesiveness. So, the quality of crisp grass carp was finally classified into three grades based on the instrumental hardness and the instrumental chewiness with method of cluster analysis.
部门归属LMB
关键词Quality Evaluation Crisp Grass Carp Instrumental Texture Analysis Cluster Analysis
学科领域Food Science & Technology
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文献类型期刊论文
条目标识符http://ir.scsio.ac.cn/handle/344004/14783
专题中科院海洋生物资源可持续利用重点实验室
通讯作者shaoling278@163.com; laihaoli@163.com
作者单位1.[Yang, Shaoling
2.Li, Laihao
3.Qi, Bo
4.Wu, Yanyan
5.Hu, Xiao
6.Lin, Wanling
7.Hao, Shuxian
8.Huang, Hui] Chinese Acad Fishery Sci, South China Sea Fisheries Inst, Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China
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GB/T 7714
Yang, Shaoling,Li, Laihao,Qi, Bo,et al. Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis[J]. FOOD ANALYTICAL METHODS,2015,8(8):2107-2114.
APA Yang, Shaoling.,Li, Laihao.,Qi, Bo.,Wu, Yanyan.,Hu, Xiao.,...&laihaoli@163.com.(2015).Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis.FOOD ANALYTICAL METHODS,8(8),2107-2114.
MLA Yang, Shaoling,et al."Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis".FOOD ANALYTICAL METHODS 8.8(2015):2107-2114.
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