基于SPSS聚类分析的鹅肥肝重量分级标准研究

本文以鹅肥肝为研究对象,研究不同重量的鹅肥肝理化与物性的变化规律,以确定鹅肥肝重量分级标准。选取200只,体重相似的150日龄健康青农灰鹅进行填饲。预饲期7d,填饲期30d,分别在填饲0、3、6、9、12、15、18、21、24、27、30d选取10只体重相近的鹅进行屠宰取肝,并将11次收集的鹅肥肝按重量分成11个组,每个组随机取6个肝进行理化与物性测定。结果显示,肝重、水分和蛋白含量显著负相关(P<0.01),与粗脂肪、棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸、总不饱和脂肪酸及总饱和脂肪酸的含量显著正相关(P<0.01)。肝重与硬度、红色色度值显著负相关(P<0.01),与弹性、色泽亮度和黄色色度值显著正相关(三随P级肝<0,重.300量1)0增。g<加聚m而类≤提分60高析0g,确;而四定水级的分,鹅≤、蛋肥30白肝0、g质硬。量度鹅适和肥宜红肝等色中级色粗为度脂:值肪一随、级脂肥,肪>肝酸8重0、0量弹g;增性二加、级亮而,度6减0值0少g、<。黄m鹅色≤肥色80肝度0按值g;重量分成4个等级比较科学。

Grading Standard of Foie Gras Weight Based on SPSS Clustering Analysis

In order to define the weight grading standard of foie gras,different weight of foie gras were studied about the physical chemical and physical variation. Two hundreds healthy male geese at the age of 150 days were selected to overfeeding. The duration of the preliminary experiment was 7 days and the duration of the formal experiment was 30 days. 10 geese were selected to slaughter at 0,3,6,9,12,15,18,21,24,27,30 d of overfeeding at random,and then the livers were classified by weight and determinated physicochemical property. One groups weighed less than or equal to 100 g,2 to 10 groups increased respectively by 100 grams,11 groups weighed over 1 000 g. The results showed that with liver weight increasing,at the level of 0.01,weight and the content of fatty acid,saturated fatty acid,palmitic acid,oleic acid,stearic acid,palmitic,oleic acid linoleic acid,elastic,crude fat significant positive correlation,weight and the content of water,protein significantly negative correlation. With liver weight increasing,at the level of 0.01,weight and hardness,L*,b* significant positive correlation,weight and springiness,a* significant negative correlation. Using the Euclidean distance method to cluster analysis on 11 groups of foie gras were divided into four stages:the 1 level was over 800 g;the 2 level was between 600 g and 800 g,the 3 level was between 300 g and 600 g;the 4 level was less than 300 g. With the increase of liver weight,the content of fat,fatty acids,springiness,L*,b* increased,while water,protein,hardness and a* decreased. The reasonable weight grading standard of foie gras is divided into 4 levels.