Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques

文献类型： 外文期刊

第一作者： Guo, Xin

作者： Guo, Xin;Huang, Feng;Zhang, Hong;Zhang, Chunjiang;Hu, Honghai;Chen, Wenbo

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关键词： Traditional Chinese pork bacon;Discriminate analysis;Physicochemical determination;Chemometric techniques

期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）

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收录情况： SCI

摘要： Sixty-seven pork bacon samples from Hunan, Sichuan Guangdong, Jiangxi, and Yunnan Provinces in China were analyzed to understand their geographical properties. Classification was performed by determining their physicochemical properties through chemometric techniques, including variance analysis, principal component analysis (PCA), and discriminant analysis (DA). Results showed that certain differences existed in terms of nine physicochemical determinations in traditional Chinese pork bacon. PCA revealed the distinction among Hunan, Sichuan, and Guangdong style bacon. Meanwhile, seven key physicochemical determination criteria were identified in line with DA and could be reasonably applied to the classification of traditional Chinese pork bacon. Furthermore, the ratio of overall correct classification was 97.76% and that of cross-validation was 91.76%. These findings indicated that chemometric techniques, together with several physicochemical determination, were effective for the classification of traditional Chinese pork bacon with geographical features. Our study provided a theoretical reference for the classification of traditional Chinese pork bacon. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS25

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