Quality Evaluation of Yak Red Viscera Based on Multivariate Statistical Analysis
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Abstract:
To clarify the quality characteristics of yak red viscera, four kinds of red viscera, including yak heart, liver, lungs, and kidneys, were used as the raw materials to analyze the discrepancies in shear force, pH, cooking loss, color difference, texture, nutrient composition, gel property, emulsifying property, foaming property and microstructure of various red viscera, and then the correlation analysis, principal component analysis, and cluster analysis were carried out. The results showed that the protein content, emulsifying property, foaming and gel properties of the heart were significantly higher than those of other red organs (P<0.05). The tenderness of the liver was better than that of other red organs (P<0.05). The flesh color and water-retenting capacity of the lung were better than those of other red organs (P<0.05). The water and fat contents of the kidney were significantly higher than those of other red organs (P<0.05); from the perspective of microstructure: the myocardial fibers of the yak heart were arranged densely and evenly; the liver tissue structure was clear and neatly arranged; the lung tissue was loosely arranged; the kidney tissue structure was clear and closely arranged. Three principal component factors were extracted, including nutritional factor PC1 (35.38%), texture factor PC2 (27.17%), and emulsifying factor PC3 (22.64%). Combined with the results of cluster analysis, it can be concluded that the lungs were suitable for steam cooking; the heart and kidneys were suitable for processing into minced meat products; the liver was suitable for stir-frying. In summary, t yak red viscera products have their own characteristics. The results of this study provide a theoretical basis and data support for deep processing of yak red viscera.
