为探明市售熏鸡的主要食用品质特征,对国内市场主流品牌的熏鸡产品进行综合评价。调研采集6种地方特色熏鸡,测定其胸肉和腿肉的化学组成、质地特性和色泽指标,应用主成分分析(principal component analysis,PCA)筛选熏鸡品质评价指标,并通过聚类分析对熏鸡样品进行分类。结果表明,6种熏鸡各品质指标均存在不同程度的差异;主成分分析将熏鸡胸肉筛选出2个主成分因子,PC1(69.66%)为质地因子,PC2(15.91%)为外观色泽因子;将熏鸡腿肉筛选出2个主成分,PC1(58.66%)为外观色泽因子,PC2(28.87%)为质地因子,确定质地和色泽是评价熏鸡品质的主要指标。聚类分析将6种熏鸡分为两类,两类熏鸡样品品质差异显著,此分类结果与主成分分析结果一致。
In order to ascertain the main edible quality characteristics of commercially available smoked chicken, a comprehensive evaluation was conducted for major-brand smoked chicken products in China. A total of six local characteristic smoked chicken were selected. Their breast and leg meat were analyzed for chemical components, texture characteristics, and color. Appropriate indicators to evaluate smoked chicken quality were screened by principal component analysis (PCA), and samples were classified by cluster analysis. The results showed that the quality indicators of these six smoked chicken were different in various degree. Two principle components were analyzed by PCA for smoked chicken breast. PC1 (texture component) and PC2 (color component) of smoked chicken breast accounted for 69.66% and 15.91% of the total variance. The smoked chicken leg also had two principle components analyzed by PCA, and the PC1 (58.66%) and PC2 (28.87%) were interpreted as a ‘color component’ and a ‘texture component’, respectively. Therefore, texture and color were identified as important indexes to evaluate smoked chicken quality. Cluster analysis classified smoked chicken into two categories, and they showed significant differences in terms of their qualities. The classification results were consistent with the results of principal component analysis.
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