主成分分析（PCA）用于研究含有龙蒿精油的牛肉片中微生物致病机制的种群动态、化学和感官特性之间的关系。
Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil.
作者信息
Alizadeh Behbahani Behrooz, Tabatabaei Yazdi Farideh, Shahidi Fakhri, Mortazavi Seyed Ali, Mohebbi Mohebbat
机构信息
Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
出版信息
Microb Pathog. 2017 Apr;105:37-50. doi: 10.1016/j.micpath.2017.02.013. Epub 2017 Feb 8.
Principle component analysis (PCA) was employed to examine the effect of the exerted treatments on the beef shelf life as well as discovering the correlations between the studied responses. Considering the variability of the dimensions of the responses, correlation coefficients were applied to form the matrix and extract the eigenvalue. Antimicrobial effect was evaluated on 10 pathogenic microorganisms through the methods of hole-plate diffusion method, disk diffusion method, pour plate method, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration. Antioxidant potential and total phenolic content were examined through the method of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu method, respectively. The components were identified through gas chromatography and gas chromatography/mass spectrometry. Barhang seed mucilage (BSM) based edible coating containing 0, 0.5, 1 and 1.5% (w/w) Tarragon (T) essential oil mix were applied on beef slices to control the growth of pathogenic microorganisms. Microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH) and sensory characteristics (odor, color and overall acceptability) analysis measurements were made during the storage periodically. PCA was employed to examine the effect of the exerted treatments on the beef shelf life as well as discovering the correlations between the studied responses. Considering the variability of the dimensions of the responses, correlation coefficients were applied to form the matrix and extract the eigenvalue. The PCA showed that the properties of the uncoated meat samples on the 9th, 12th, 15th and 18th days of storage are continuously changing independent of the exerted treatments on the other samples. This reveals the effect of the exerted treatments on the samples.
主成分分析（PCA）用于检验所施加处理对牛肉货架期的影响，并发现所研究响应之间的相关性。考虑到响应维度的变异性，应用相关系数来形成矩阵并提取特征值。通过孔板扩散法、纸片扩散法、倾注平板法、最低抑菌浓度和最低杀菌/杀真菌浓度等方法，对10种致病微生物进行抗菌效果评估。分别通过2,2-二苯基-1-苦基肼（DPPH）法和福林-酚法检测抗氧化潜力和总酚含量。通过气相色谱和气相色谱/质谱联用对成分进行鉴定。将含有0%、0.5%、1%和1.5%（w/w）龙蒿（T）精油混合物的基于巴杭籽黏液（BSM）的可食用涂层应用于牛肉片，以控制致病微生物的生长。在储存期间定期进行微生物学（总活菌数、嗜冷菌数、大肠杆菌、金黄色葡萄球菌和真菌）、化学（硫代巴比妥酸、过氧化值和pH）和感官特性（气味、颜色和总体可接受性）分析测量。主成分分析用于检验所施加处理对牛肉货架期的影响，并发现所研究响应之间的相关性。考虑到响应维度的变异性，应用相关系数来形成矩阵并提取特征值。主成分分析表明，未涂层肉样在储存第9天、12天、15天和18天的特性不断变化，与对其他样品施加的处理无关。这揭示了所施加处理对样品的影响。
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