Principal Component Analysis for Textural Properties of Selected Blood Curd

Abstract

Mechanical tests, sensory evaluation and chemical analysis were performed to assess textural characteristics of blood curd (Zisheokwai, a popular Chinese animal blood food; five short shelf life products and two long shelf life products). It indicated that texture profile analysis displayed greater variability than chemical composition and sensory assessment of the samples. Moreover, long shelf life products showed higher hardness, protein and moisture contents than the short ones but lower juicy and tenderness compared with short shelf life products. Observed associations from principal component analysis (PCA) showed that moisture was positively related to cooking loss, total expressible fluid and juice, and high hardness, chewiness and gumminess correlated with low juice and tenderness. PCA proved to be a very effective procedure to obtain a comprehensive judgment of blood curd quality. The experiments suggested that water and protein content affected the textural properties of blood curd. PRACTICAL APPLICATIONS Through investigating of mechanical, sensory and chemical characteristics of blood curd, this traditional Chinese food can be better described and characterized. Principal component analysis used in this article may provide a good statistical method in reducing and explaining textural parameters. The identification of the most important principal components, regarding the product quality, was important for the manufacturer to control and optimizing quality of their products. In addition, such information can be used for quality evaluation of other blood foods.

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