Comprehensive Evaluation of Texture Quality of Kelp Bleached by Calcium Salt Based on Principal Component Analysis

WANG Hong-li; CHEN Shen; HE Zhi-gang; LIN Xiao-zi; LI Wei-xin; LIn Xiang-yang

doi:10.19303/j.issn.1008-0384.2017.010.015

Volume 32 Issue 10

Dec. 2017

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(10): 1124-1129

WANG Hong-li, CHEN Shen, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin, LIn Xiang-yang. Comprehensive Evaluation of Texture Quality of Kelp Bleached by Calcium Salt Based on Principal Component Analysis[J]. Fujian Journal of Agricultural Sciences, 2017, 32(10): 1124-1129. doi: 10.19303/j.issn.1008-0384.2017.010.015

Citation:

WANG Hong-li, CHEN Shen, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin, LIn Xiang-yang. Comprehensive Evaluation of Texture Quality of Kelp Bleached by Calcium Salt Based on Principal Component Analysis[J]. Fujian Journal of Agricultural Sciences, 2017, 32(10): 1124-1129. doi: 10.19303/j.issn.1008-0384.2017.010.015

Citation:

WANG Hong-li, CHEN Shen, HE Zhi-gang, LIN Xiao-zi, LI Wei-xin, LIn Xiang-yang. Comprehensive Evaluation of Texture Quality of Kelp Bleached by Calcium Salt Based on Principal Component Analysis[J]. Fujian Journal of Agricultural Sciences, 2017, 32(10): 1124-1129. doi: 10.19303/j.issn.1008-0384.2017.010.015

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Comprehensive Evaluation of Texture Quality of Kelp Bleached by Calcium Salt Based on Principal Component Analysis

doi: 10.19303/j.issn.1008-0384.2017.010.015

WANG Hong-li^{1, 2
,},
CHEN Shen^{1, 3},
HE Zhi-gang^{1, 3
,
,},
LIN Xiao-zi^{1, 3},
LI Wei-xin^{1, 3},
LIn Xiang-yang²

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Fuzhou University, College of Biological Sciences and Engineering, Fuzhou, Fujian 350108, China
3.
Fujian Key Laboratory of Agricultural Products Processing, Fuzhou, Fujian 350003, China

Received Date: 2017-04-03
Rev Recd Date: 2017-08-22
Publish Date: 2017-10-28

Abstract

Abstract

In order to objectively evaluate the texture quality of kelp, six texture parameters including hardness, elasticity, chewiness, cohesiveness, adhesiveness and recovery of kelp samples bleached by different concentrations of calcium salts were analyzed. The fuzzy sensory evaluation and principal component analysis were used to construct the evaluation method of kelp quality. The results showed that there was a quadratic function relationship between texture parameter and sensory score, and there were several quality indicators X_max exist when sensory score at the highest level. The parameters of texture were transformed into texture index positively correlated with sensory quality. According to the principal component analysis, two main components were extracted from the six quality indicators, the total variance could reach to 93.988%. The ratio of the variance contribution of each principal component to the total variance contribution was taken as the principal component weighting coefficient to calculate the composite score, then it was converted into the texture composite index by normalization. The results of this method could comprehensively reflect the quality of kelp texture.
- kelp,
- blanching,
- texture quality,
- principal component analysis,
- comprehensive evaluation

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References(23)

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