Quality Analysis of Commercial Roasted Chicken Wing Products
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Abstract:
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.
