Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness

2021 ◽  
Author(s):  
Fa-Jui Tan ◽  
Dong-Ching Li ◽  
Chonlathee Kaewkot ◽  
Hong-Dar Wu ◽  
Katarzyna Świąder ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Sensory Evaluation ◽  
Principal Component ◽  
Component Analysis ◽  
Instrumental Analysis ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Analysis of the physical-chemical and sensorial properties of Maria type cookies

2013 ◽  
Vol 6 (2) ◽  
pp. 269-280 ◽  
Author(s):  
Daniela Pereira ◽  
Paula M. R. Correia ◽  
Raquel P. F. Guiné
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Sensory Evaluation ◽  
Pearson Correlation ◽  
Principal Component ◽  
Component Analysis ◽  
Volume Density ◽  
Physical Parameters ◽  
Multivariate Statistical ◽  
Main Component

Abstract Given the importance of the cookies of type Maria worldwide, and considering the absence of any scientific study setting out their main features, it becomes important to identify the differentiating characteristics of several commercialized brands, in particular related to the chemical, physical and sensory characteristics. In this way, the aim of this work was to study and compare eight different brands of cookies of type Maria. The elemental chemical analysis (moisture, ash, protein, fat, fibre and carbohydrates contents), determination of physical parameters (volume, density, texture and colour) and sensory evaluation of studied cookies were performed. Multivariate statistical methods (Pearson correlation, principal component analysis and cluster analysis) were applied to estimating relationships in analysed data. The results for the elemental analysis showed that the samples were very similar in terms of some components, like for example ashes, while quite different in terms of other components, such as moisture and fat contents. With respect to texture and colour the samples showed, in general, some important differences. In terms of sensory evaluation, the sample C was the one that in most sensory tests gathered the preference of the panellists. The cluster analysis showed that the sample A was much different from the other samples. The results of principal component analysis showed that the main component explains 32.6 % of the total variance, and is strongly related to variables associated to colour.

scholarly journals Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

Sensors ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 605 ◽  
Author(s):  
Jun Chen ◽  
Juanhong Gu ◽  
Rong Zhang ◽  
Yuezhong Mao ◽  
Shiyi Tian
Keyword(s):  
Principal Component Analysis ◽  
Factor Analysis ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Storage Time ◽  
Principal Component ◽  
Component Analysis ◽  
Set Up ◽  
Storage Times

The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discriminant factor analysis. The principal component analysis results showed the electronic nose could distinguish well pork, beef and mutton samples with different storage times. In the PCA figures, three kinds of meats samples all presented an approximate parabola trend during 7 days’ storage time. The discriminant factor analysis showed electronic nose could distinguish and judge well the freshness of samples (accuracy was 89.5%, 84.2% and 94.7% for pork, beef and mutton, respectively). Therefore, the electronic nose is promising for meat fresh detection application.

Analysis of Relationship between Sensory Quality and Physiochemical Indexes of Natural Fermented Soybean Paste

2014 ◽  
Vol 508 ◽  
pp. 75-78 ◽  
Author(s):  
Tian Tian ◽  
Jun Rui Wu ◽  
Xi Qing Yue
Keyword(s):  
Principal Component Analysis ◽  
Sensory Evaluation ◽  
Evaluation System ◽  
Sensory Quality ◽  
Principal Component ◽  
Component Analysis ◽  
Liaoning Province ◽  
Fermented Soybean ◽  
Soybean Paste ◽  
The Relationship

The principal component analysis (PCA) of natural fermented soybean pastes which were collected in Liaoning province was detected. Further, the relationship between the sensory quality and physiochemical indexes was analyzed to establish the sensory evaluation system for natural fermented bean paste. Results showed that sensory quality was related to the physiochemical indexes of soybean pastes. Physiochemical indicators can be used to indirectly evaluate its sensory quality.

scholarly journals Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Chunlei Ni ◽  
Shan Zhang ◽  
Gaopeng Zhang ◽  
Jianjun Cheng ◽  
Huanyu Zheng
Keyword(s):  
Principal Component Analysis ◽  
Sorghum Bicolor ◽  
Sensory Evaluation ◽  
Principal Components ◽  
Northeast China ◽  
Principal Component ◽  
Component Analysis ◽  
Contribution Rate ◽  
Cooking Properties

Sorghum (Sorghum bicolor (L.) Moench) is one of the most important cereals in the Northeast China. The physicochemical, pasting, texture, and cooking properties of 21 sorghum varieties were determined, which were mainly cultivated in Northeast China. Then, the evaluation of edible quality of sorghum was based on principal component analysis and fitted with the score of sensory evaluation. Five principal components (PCs) with a cumulative contribution rate of 86.19% could be picked out to describe the taste, pasting, flavor, cooking, and variety of sorghum, respectively. And a comprehensive equation of sorghum edible quality in Northeast China was constructed which was Z = 0.45F1 + 0.25F2 + 0.12F3 + 0.10F4 + 0.08F5. The edible quality of No. 14 and No. 15 was the best. The sensory evaluation was used to verify the above equation with the fitting coefficient of 0.81, which indicated that the equation could be more accurate to evaluate the edible quality of sorghum in Northeast China.

scholarly journals Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk

2021 ◽  
Vol 6 (2) ◽  
pp. 131-135
Author(s):  
Rana Dally ◽  
Ali Alkatib ◽  
Hassan S. Hajj Hussein ◽  
Sami Tlais
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Customer Service ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Chicken Breast Meat

Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavor. We also showed a correlation between color and the overall acceptability of breast chicken meat. This work is laying the ground for better customer service for poultry businesses and restaurant chains. Our work shows that focusing on color is essential to increase consumers' acceptability.

A German version of the Intermittent Claudication Questionnaire (ICQ): cultural adaptation and validation

VASA ◽  
2012 ◽  
Vol 41 (5) ◽  
pp. 333-342 ◽  
Author(s):  
Kirchberger ◽  
Finger ◽  
Müller-Bühl
Keyword(s):  
Principal Component Analysis ◽  
Intermittent Claudication ◽  
Completion Time ◽  
Short Form ◽  
Principal Component ◽  
Component Analysis ◽  
German Version ◽  
Average Completion Time ◽  
Sf 36 ◽  
Related Quality

Background: The Intermittent Claudication Questionnaire (ICQ) is a short questionnaire for the assessment of health-related quality of life (HRQOL) in patients with intermittent claudication (IC). The objective of this study was to translate the ICQ into German and to investigate the psychometric properties of the German ICQ version in patients with IC. Patients and methods: The original English version was translated using a forward-backward method. The resulting German version was reviewed by the author of the original version and an experienced clinician. Finally, it was tested for clarity with 5 German patients with IC. A sample of 81 patients were administered the German ICQ. The sample consisted of 58.0 % male patients with a median age of 71 years and a median IC duration of 36 months. Test of feasibility included completeness of questionnaires, completion time, and ratings of clarity, length and relevance. Reliability was assessed through a retest in 13 patients at 14 days, and analysis of Cronbach’s alpha for internal consistency. Construct validity was investigated using principal component analysis. Concurrent validity was assessed by correlating the ICQ scores with the Short Form 36 Health Survey (SF-36) as well as clinical measures. Results: The ICQ was completely filled in by 73 subjects (90.1 %) with an average completion time of 6.3 minutes. Cronbach’s alpha coefficient reached 0.75. Intra-class correlation for test-retest reliability was r = 0.88. Principal component analysis resulted in a 3 factor solution. The first factor explained 51.5 of the total variation and all items had loadings of at least 0.65 on it. The ICQ was significantly associated with the SF-36 and treadmill-walking distances whereas no association was found for resting ABPI. Conclusions: The German version of the ICQ demonstrated good feasibility, satisfactory reliability and good validity. Responsiveness should be investigated in further validation studies.

Sign in / Sign up

Export Citation Format

Share Document