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Study on quality properties of seven kinds of salt-baked chicken wings

LIU Juan1,LI Bian-sheng1,RUAN Zheng1,GUO Wei-bo2,LIN Guang-ming2(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Guangdong WuQiong Food Co.,Ltd.,Raoping 515726,China)  
To compare the quality properties differences among the salt-baked chicken wings in the market,seven kinds of salt-baked chicken wings were selected to conduct instrumental analysis,sensory evaluation,correlation analysis and principal component analysis.The result indicated that seven kinds of salt-baked chicken wings ranked in the order of product 7,6,1,5,2,4,3 according to the shear force value and hardness.Product 1,5,2,7 ranked in the top four according to the sensory score.The correlation analysis showed that,the sensory score had positive relation with shear force,hardness,chewiness and cohesiveness and negative relation with tear force and weak negative relation with springiness,puncture force,resilience and water content while the correlation coefficient was close to zero.Principal component analysis was performed based on 12 parameters of quality.Top 3 factors were selected and the cumulative contribution to variance was up to 87.902%,muscle shear force and hardness were the dominant factors.
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