[1]赵天娇,王鹏,徐幸莲.消费者喜好度与市售冷鲜鸡品质关系的偏最小二乘回归分析[J].南京农业大学学报,2020,43(5):950-958.[doi:10.7685/jnau.201912023]
 ZHAO Tianjiao,WANG Peng,XU Xinglian.Partial least squares regression analysis of the relationship between consumer preference and the quality of chilled chicken on sale[J].Journal of Nanjing Agricultural University,2020,43(5):950-958.[doi:10.7685/jnau.201912023]
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消费者喜好度与市售冷鲜鸡品质关系的偏最小二乘回归分析()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
43卷
期数:
2020年5期
页码:
950-958
栏目:
食品与工程
出版日期:
2020-09-15

文章信息/Info

Title:
Partial least squares regression analysis of the relationship between consumer preference and the quality of chilled chicken on sale
作者:
赵天娇 王鹏 徐幸莲
南京农业大学食品科学技术学院/肉品加工与质量控制教育部重点实验室, 江苏 南京 210095
Author(s):
ZHAO Tianjiao WANG Peng XU Xinglian
College of Food Science and Technology/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
关键词:
消费者喜好度冷鲜鸡品质偏最小二乘回归分析
Keywords:
consumer preferencechilled chickenqualitypartial least squares regression
分类号:
TS251.5
DOI:
10.7685/jnau.201912023
摘要:
[目的] 本文旨在研究消费者喜好度与市售冷鲜鸡品质的关联性规律。[方法] 对储藏1~7 d的冷鲜鸡进行消费者喜好度评价,应用本项目建立的专业感官评价培训体系对感官评价小组进行专业化训练、样品感官评价以及微生物、理化指标测定。[结果] 根据感官评价及微生物、理化指标的聚类分析结果,储藏1~7 d的冷鲜鸡被分为3个等级:储藏1~2 d的冷鲜鸡为A等级,3~4 d的冷鲜鸡为B等级,5~7 d的冷鲜鸡为C等级。根据消费者喜好度评价,消费者对A等级冷鲜鸡的购买意愿显著高于C等级,但低于B等级。将储藏1~7 d冷鲜鸡消费者喜好度、微生物指标分别与感官品质相关的机械测定指标进行偏最小二乘回归变量投影重要性(VIP)分析,结果表明对消费者喜好度有显著影响的指标重要性从大到小依次为回复性、黏附性、b*值、硬度(VIP>1);有比较显著影响的指标重要性从大到小依次为离心损失、a*值、剪切力、弹性、L*值、咀嚼性(0.5 < VIP < 1)。与微生物指标有显著关联性的指标重要性从大到小依次为黏附性、回复性、离心损失、a*值(VIP>1);与微生物指标关联性较强的指标重要性从大到小依次为b*值、咀嚼性、硬度、L*值、弹性、剪切力(0.5 < VIP < 1)。[结论] 消费者喜好度与市售冷鲜鸡品质存在不完全一致性,与冷鲜鸡消费者喜好度、微生物指标相关的机械测定指标重要性顺序存在不完全一致性。
Abstract:
[Objectives] The purpose of this paper was to explore the correlation between consumer preference and the quality of chilled chicken on sale.[Methods] This paper conducted consumer preference evaluation and specialized sensory training and sample sensory evaluation based on the professional sensory evaluation training system established by this project,as well as the determination of microbial and physicochemical indexes of chilled chickens stored for 1-7 days.[Results] Combined with sensory evaluation and cluster analysis of microbial and physicochemical indexes,chilled chickens stored for 1-7 days were divided into 3 grades:grade A for 1-2 days,grade B for 3-4 days and grade C for 5-7 days. According to the consumer preference evaluation,the consumers’ willingness to purchase grade A chilled chicken was significantly stronger than grade C,but weaker than grade B. Mechanical measurement indexes related to sensory quality affecting consumer preference and the microbiological indexes of the chilled chicken stored for 1-7 days were analyzed with variable importance for the projection (VIP) of the partial least squares regression. The importance of indexes that had significant impact on consumer preference was ranked as resilience,adhesiveness,b* value,hardness (VIP>1),and the order of relatively important indexes was centrifugal loss,a* value,shear force,elasticity,L* value,chewiness (0.5 < VIP < 1). The importance of indexes that had strong correlation with microbial indexes was ranked as adhesiveness,resilience,centrifugal loss,a* value (VIP>1),and the order of indexes that had relatively strong correlation with microbial indexes was b* value,chewiness,hardness,L* value,elasticity,shear force (0.5 < VIP < 1).[Conclusions] Consumer preference was incompletely consistent with the quality of chilled chicken on sale and the order of importance of mechanical measurement indexes related to consumer preferences and microbial indexes of chilled chicken was not completely consistent.

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备注/Memo

备注/Memo:
收稿日期:2019-12-13。
基金项目:制定冷鲜肉加工及流通技术规范标准(181821301092371026)
作者简介:赵天娇,硕士研究生。
通信作者:徐幸莲,教授,博导,研究方向为畜产品加工与安全,E-mail:xlxu@njau.edu.cn。
更新日期/Last Update: 1900-01-01