|
|
|
| A Quality Evaluation Model for Salt-Baked Chicken Based on Principal Component Analysis |
| CHEN Chao, HAN Jiajing, LI Mingyu, YAO Jing, WANG Zhenyu, ZHANG Dequan, ZHANG Chunjiang |
| 1. Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Department of Food and Environmental Engineering, Heilongjiang Oriental University, Harbin 150066, China; 3. Chengdu National Agricultural Science & Technology Center, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China |
|
|
|
|
Abstract This study aimed at developing a comprehensive quality evaluation model for six typical types of salt-baked chicken in Guangdong. A total of 11 key flavor compounds were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry based on odor activity values (OAVs). These flavor compounds and 12 physicochemical indicators such as protein, water, and fat contents were taken as independent variables to develop a comprehensive quality evaluation model for salt-baked chicken using principal component analysis (PCA). The results showed that the first four PCs cumulatively explained 80.38% of the total variation, indicating that these PCs could well represent the original information of the quality indexes of salt-baked chicken. The model results were significantly correlated with the sensory evaluation results. The grading results of the proposed model for the six types of salt-baked chicken were essentially consistent with those of sensory evaluation. The model could provide a more intuitive and objective classification basis, which made the quality evaluation of salt-baked chicken more objective and accurate.
|
|
|
|
|
|
|
|
|
|
|
2025, Vol. 39 
