基于多元統(tǒng)計(jì)分析構(gòu)建冷藏三文魚新鮮度等級評價模型

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Abstract：Thisstudyaimedtoanalyze thechanges inthe freshnessofsalmon duringrefrigerated storageandtodevelop an evaluation model for freshness grades.During storage at 4°C ，thechanges in sensory score，total volatile basic nitrogen content，pHvalue，thiobarbituric acid reactive substances（TBARS）value， K value， total viable count（TVC），color，shear force，driplossrate，andwater-oldingcapacitywere measured.Multivariatestatisticalmethods werethenappliedtodivide salmon freshness into several intervalsandestablisha discriminant model todistinguishamong different freshness grades. The results indicated that hierarchical cluster analysis divided the storage period at 4°C into three intervals： days O to 6 （fresh）， days7to8（semi-fresh）and day9to longer（spoiled）.Principal component analysis （PCA）revealed that TBARS value， TVC，and sensory score were key indicators for evaluating salmon freshnessThe developed Fisher linear discriminant model effectivelydistinguishedamong thethre freshness gradesofsalmonmeat.Inconclusion，thisstudyhasdevelopedan evaluationmodelcapableofdeterminingthefreshness gradeofrefrigeratedsalmon，whichcanbeusedtoaccuratelyassess the freshness level of refrigerated salmon meat.

Keywords： salmon;freshness grade; evaluation model; multivariate statisticalanalysis; refrigerated storage

DOI：10.7506/rlyj1001-8123-20241126-311

中圖分類號：TS251.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）07-0057-08引文格式：

周炳武，胡謙，李國萍，等.基于多元統(tǒng)計(jì)分析構(gòu)建冷藏三文魚新鮮度等級評價模型[J].肉類研究，2025，39（7）：57-64.DOI：10.7506/rlyj1001-8123-20241126-311. http：//www.rlyj.net.cn

收稿日期：2024-11-26

基金項(xiàng)目：北京市科技計(jì)劃項(xiàng)目（Z221100007122005）

第一作者簡介：周炳武（1999—）（ORCID：00-0002-2105-103X），男，碩士研究生，研究方向?yàn)樗a(chǎn)品質(zhì)量檢測。（剩余16574字）