基于主成分分析的鹽焗雞綜合品質(zhì)評價模型構(gòu)建

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Abstract： This study aimed at developing acomprehensive quality evaluation model for six typical typesof salt-baked chicken in Guangdong.A total of11keyflavor compounds were identified byheadspace solid phase microextraction-gas chromatography-masspectrometry based on odor activity values （OAVs）.These flavor compounds and 12 physicochemical indicators suchas protein，water，andfatcontents were takenas independentvariables todevelopacomprehensivequality evaluation modelforsalt-baked chickenusing principalcomponent analysis （PCA）.Theresultsshowed thatthefirstfourPCs cumulatively explained 80.38% of the total variation，indicating that these PCs could well represent the original information ofthequalityindexesof salt-bakedchicken.Themodelresults were significantlycorrelated with thesensoryevaluation results.The gradingresultsof the proposed model forthe six types ofsalt-baked chicken were essentiallyconsistent with those of sensory evaluation.The modelcould providea more intuitiveand objective classification basis，which made the quality evaluation of salt-baked chicken more objective and accurate.

Keywords：salt-baked chicken; principal component analysis; comprehensive quality evaluation model DOI：10.7506/rlyj1001-8123-20241209-325

中圖分類號：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）07-0020-06

引文格式：

陳超，韓佳晶，李明宇，等.基于主成分分析的鹽焗雞綜合品質(zhì)評價模型構(gòu)建[J].肉類研究，2025，39（7）：20-25. DOI：10.7506/rlyj1001-8123-20241209-325.http：//www.rlyj.net.cn CHEN Chao，HANJiajing，LIMingyu，etal.Aqualityevaluationmodelforsalt-bakedchickenbasedonprincipalcomponent analysis[J].MeatResearch，2025，39（7）：20-25.DOI：10.7506/lyj1001-8123-20241209-325.htp：//www.rlyj.net.cn

基金項目：廣東省重點領(lǐng)域研發(fā)計劃項目（2023B0202080003）；四川省科技計劃資助項目（2024ZHCG0186）

第一作者簡介：陳超（1986—）（ORCID：000-001-9176-859X），女，高級工程師，碩士，研究方向為畜禽食品工程化。（剩余11101字）