Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis

文献类型： 外文期刊

第一作者： Yang, Shaoling

作者： Yang, Shaoling;Li, Laihao;Qi, Bo;Wu, Yanyan;Hu, Xiao;Lin, Wanling;Hao, Shuxian;Huang, Hui

作者机构：

关键词： Quality evaluation;Crisp grass carp;Instrumental texture analysis;Cluster analysis

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）

ISSN：

年卷期：

页码：

收录情况： SCI

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.

分类号： TS2

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