为对烤翅产品品质进行分析及量化评价，本文以8个品牌市售烤翅产品为实验材料，测定分析其品质指标、感官品质及安全性指标，并对产品的水分含量、硬度、色差等12个品质指标进行主成分分析，建立综合评价模型，采用与安全性指标相结合的方法，得到每种产品的综合得分。结果表明：产品各品质指标间存在不同程度的差异和变异情况，7号产品感官评分最高，但菌落总数超过国家标准要求；各品质指标之间存在不同程度的相关性，水分活度与水分含量、硬度、咀嚼性、剪切力和总糖含量呈正相关，与L*值和b*值呈负相关；通过主成分分析提取了前2个主成分，累积方差贡献率达到88.00%；综合主成分分析和安全性评价结果，8种市售烤翅产品的综合品质从高到底的最终排列顺序为：1>5>2>3>8>6>4>7。本文所建立的综合评价方法可以用于烤翅产品质量的量化和排序，为其品质评价提供了更加科学和直观的依据。

In order to analyze and quantitatively evaluate the quality of roasted chicken wing products, eight brands of commercial roasted chicken wing products were evaluated for their quality, sensory, and safety indexes. Principal component analysis (PCA) was used to establish a comprehensive evaluation model with 12 indexes including water content, hardness, and chromatic aberration. The final comprehensive score of each brand was obtained by PCA and safety indexes. The results showed that there were different degrees of variation in quality indexes between the brands. No. 7 obtained the highest sensory score, but its total bacterial count exceeded the national standard. There were various degrees of correlations between the different indexes. Water activity had positive correlations with water content, hardness, chewiness, shearing force, and total sugar content, and had negative correlations with the L* and b* value. The first two principal components, with an accumulative variance contribution of 88.00%, were extracted based on PCA. From the results of PCA and safety evaluation, among eight brands of commercial roasted chicken wings, No. 1 had the highest comprehensive score, followed by No. 5, No. 2, No. 3, No. 8, No. 6, No. 4, and No. 7. The comprehensive evaluation method set up in this paper can be used to quantify and rank the quality of roasted chicken wing products and offer a more scientific and intuitive foundation for quality evaluation.

广东省教育部产学研结合项目（2012B090600003）