Plaza Javier, Ávila-Zarza Carmelo, Vivar-Quintana Ana María, Revilla Isabel
Faculty of Environmental and Agricultural Sciences, Universidad de Salamanca, Avenida Filiberto Villalobos 119, 37007 Salamanca, Spain.
Department of Statistics, Universidad de Salamanca, Calle Alfonso X El Sabio, 37007 Salamanca, Spain.
Foods. 2023 Jan 20;12(3):483. doi: 10.3390/foods12030483.
The characterization of quality brand meat products, such as "Chorizo Zamorano" dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivariate non-linear technique for the characterization of "Chorizo Zamorano" was assessed. The data analyzed were those of eight commercial brands covered by the quality mark over an eight-year period (2013-2020) and included parameters of the physicochemical composition and organoleptic properties of the product. The results showed that "Chorizo Zamorano" has an average moisture content (28.28%), high protein (38.38%) and fat (51.05%) contents, and a very low carbohydrate concentration (1.52%). Results showed that the fat and protein content and the sensory parameters related to external and internal odor appeared to be the studied variables with the greatest influence on the classification of the products according to their quality.
对优质品牌肉类产品，如“萨莫拉诺香肠”这种干发酵香肠进行特性描述，涉及大量数据，因此有必要使用其他统计方法。在本研究中，评估了分类主成分分析作为一种多元非线性技术用于“萨莫拉诺香肠”特性描述的可行性。所分析的数据是八个获得质量标志的商业品牌在八年期间（2013 - 2020年）的数据，包括产品的物理化学组成参数和感官特性。结果表明，“萨莫拉诺香肠”平均水分含量为28.28%，蛋白质含量高（38.38%），脂肪含量高（51.05%），碳水化合物浓度非常低（1.52%）。结果显示，脂肪和蛋白质含量以及与外部和内部气味相关的感官参数似乎是对产品按质量分类影响最大的研究变量。
