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題名 | 雞肉蒸煮火腿製造改進之研究(2):淘汰蛋雞肉蒸煮火腿品評及理化性狀之潛在特性探討及品管方程式之建立 |
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作者 | 李益榮; 黃慧櫻; 楊正護; | 書刊名 | 嘉義農專學報 |
卷期 | 29 1992.06[民81.06] |
頁次 | 頁163-178 |
分類號 | 473.6 |
關鍵詞 | 火腿; 品管; 淘汰蛋; 理化; 蒸煮; 製造; 雞肉; |
語文 | 中文(Chinese) |
中文摘要 | 用兩種統計分析法分析淘汰蛋雞肉蒸煮火腿官能品質及理化性狀數 據,以探討其潛在特性,並建立品管方程式。(1)用主成份分析法選取品評及理化 性狀的主要成份,並解釋各主成份所含潛在特性之意義。其中,品評質地,風味 和外觀可抽得一主成份,此成份具有總接受性之潛在特性,切斷值,蒸煮損失率, Hunter L和a值可抽得兩主成份,其一由切斷值,Hunter L和a值組成,含有質地及 外觀之潛在特性;其二主要由蒸煮損失率構成,含有風味之潛在特性。(2)以逐步 迴歸分析法探討蒸煮火腿總接受性得分(Y)與各實驗處理在理化性狀所得兩主成 份上之得分(X1,X2)間之迴歸線,用以作為雞肉蒸煮火腿之品管方程式,其方程 式如下: Y=3.4005+0.3031(X1)-0.2259(X2)+0.0842(X1)��+0.0099(X2)�嵇��=0.8539 |
英文摘要 | Two statisical techniques were used to study latent characteristics of senso- ry and physicochemical properties and establishing quality control equation incooked chicken ham. (1): Principal component analysis were tested on sensory and physico- chemical data from cooked chicken ham to excerpt principal components andprovided an explanation for the meaning of latent variables for the principalcomponents excerpted. A principal component only excerpted from sensorytaste, texture and appearance. The principal component was composed of threesensory properties mentioned above, and had a metaphor of sensory acceptabil-ity. Two principal components excerpted from shear value, cooking loss, HunterL and a value. The first principal component was composed of shear value,Hunter L and a value, and had an intrinsic property which was a combinationof texture and appearance. The second principal component was mainly com-posed of cooking loss, and had taste as its latent characterisitic. (2): Stepwise regression analysis was used to relate sensory acceptabilityand scores transformed from physicochemical data of cooked chicken ham ontoprincipal components exerpted to build a quality control equation for cookedchicken ham manufacturing. The quality control equation was showed as follow-ing: Y= 3.4005 + 0.3031 ( XI ) - 0.2259 ( X2 ) + 0.0842 ( XI ) + 0.0099 (X2) ' R = 0.8539 Y: sensory acceptability XI: scores on the first principal component excerpted from physico- chemical data of cooked chicken ham. X2: scores on the second principal component excerpted from physico- chemical data of cooked chicken ham. Application of both techiniques for prediction and description purpose wasdiscussed. |
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