采用主成分分析法和聚类分析法,研究糟醉带鱼感官品质与理化指标间的关系,确定糟醉带鱼主要理化指标的合适值,从而建立糟醉带鱼的品质评价体系。结果表明:糟醉带鱼感官品质与水分、盐分、氨基态氮、总酸、乙醇、总糖、蛋白含量和硫代巴比妥酸值(TBA)等成分含量存在一定的相关性;当盐分3.58%～4.75%、水分46.07%～51.87%、氨基态氮0.06%～0.08%、乙醇2.08%～4.19%、总酸≤0.34%、TBA≤4.76时,糟醉带鱼产品具有较佳的感官品质。

To establish the quality evaluation of vinasse hairtail,the correlations between physicochemical properties and sensory qualities of vinasse hairtail were studied,then the better value of physicochemical properties were determined by principal component analysis and cluster analysis.The results showed that: there was a certain correlation between physicochemical properties and sensory qualities,such as the content of water,salt,amino nitrogen,total acid,alcohol,total sugar,protein and TBA.The quality of vinasse hairtail was good in the range of salt 3.58%~4.75%,water 46.07%~51.87%,amino nitrogen0.06%~0.08%,ethanol 2.08%~4.19%,total acid≤0.34%,TBA≤4.76.