پژوهشهای علوم و صنایع غذایی ایران, Volume (14), No (6), Year (2019-3) , Pages (139-146)

Title : ( ارزیابی کیفی برگر شتر با استفاده از تجزیه و تحلیل مولفه اصلی )

Authors: FATEMEH HEYDARI , Mohammad Javad Varidi , Mehdi Varidi , Mohebbat Mohebbi ,

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Abstract

In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. Principal component analysis (PCA) was performed to understand quality variables differences and similarities of thirty-five sample burgers. Score plot, represents Principal component analysis of datasets derived from evaluated variables of thirty-five samples (samples contain of 0, 25, 50, 75 and 100% camel meat). Overall, six principal component was obtained which 65.8% of the total variance was concentrated into three first PCs. Cooked L*, cooked b* shrinkage, springiness, flavor, texture, juiciness, color and overall acceptability were the variables which separated by the first PC. The PC2 is characterized by the rest of instrumental texture parameters and the third by cooked a* and fat. The evaluation of score plot shows burgers contain higher amount of camel meat (50, 75 and 100%) had the higher moisture and fat content after cooking, higher scores in flavor, texture, juiciness and overall acceptability.

Keywords

, Camel meat burger, Principal component analysis, Overall acceptability
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@article{paperid:1075212,
author = {HEYDARI, FATEMEH and Varidi, Mohammad Javad and Varidi, Mehdi and Mohebbi, Mohebbat},
title = {ارزیابی کیفی برگر شتر با استفاده از تجزیه و تحلیل مولفه اصلی},
journal = {پژوهشهای علوم و صنایع غذایی ایران},
year = {2019},
volume = {14},
number = {6},
month = {March},
issn = {1735-4161},
pages = {139--146},
numpages = {7},
keywords = {Camel meat burger; Principal component analysis; Overall acceptability},
}

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%0 Journal Article
%T ارزیابی کیفی برگر شتر با استفاده از تجزیه و تحلیل مولفه اصلی
%A HEYDARI, FATEMEH
%A Varidi, Mohammad Javad
%A Varidi, Mehdi
%A Mohebbi, Mohebbat
%J پژوهشهای علوم و صنایع غذایی ایران
%@ 1735-4161
%D 2019

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