Abstract: In this study,the textural and sensory changes of Tai-chu race Pseudosciaena crocea at-20°C during frozen storage were investigated. The results were analyzed by the methods of multicollinearity diagnosis,correlation analysis,principle component analysis and stepwise regression analysis. With the prolonging of the frozen storage time,sensory evaluation indicators appearance,smell,taste and texture scores were decreased. The hardness,springiness,cohesiveness,gumminess,chewiness and resilience in TPA decreased,adhesiveness increased. The one-way analysis of variance( ANOVA) showed that the results of sensory evaluation and TPA test results were changed significantly( P < 0. 05). Multicollinearity existed in sensory indicators,and also in TPA indexes. The correlation on analysis showed that gumminess had a very significant correlation with other parameters( P < 0. 01). The parameters of sensory evaluation and TPA test showed significant correlation,where texture was significantly positive correlated with other parameters in TPA test( P < 0. 01,r > 0). The principle component analysis was applied to determine the key principal components. Two principal components of TPA,one principal components of sensory evaluation and two principal components of all indexes were extracted by principal component analysis,the cumulative variance proportion rate were 76. 68%,97. 35% and 80. 44%. The data of principal sensory attributes as dependent variable,stepwise regression analysis was used to generate prediction equations with the parameters of TPA analysis as independent variables. The prediction equations of appearance,smell,taste and texture of Pseudosciaena crocea were significance in statistics( P < 0. 05). The regression model of fitting accuracy is 77. 28%,86. 43%,81. 31% and 85. 88% respectively. In summary,the change of sensory indexes can be reflected from the back muscle change of TPA indicators during frozen storage,which provide the basis of the specific change of the sensory quality of Pseudosciaena crocea.
李娟,桑卫国,张丹. 岱衢族大黄鱼冻藏过程中感官与质构的回归分析[J]. 食品与发酵工业, 2014, 40(12): 196-202.
LI Juan,SANG Wei-guo,ZHANG Dan. Regression analysis of sensory and textural properties of Pseudosciaena crocea from Tai-chu race under frozen storage conditions[J]. Food and Fermentation Industries, 2014, 40(12): 196-202.
2014, Vol. 40 
