关键词: 熏煮火腿, 质构, 聚类分析

Abstract: The texture characteristics values including hardness, fracturability, adheresiveness, springiness, cohesiveness and chewiness of smoked and cooked ham with different grades from three brands were measured, and the values of texture characteristics were performed by cluster analysis. The results showed that the higher of the smoked ham grade, the better of the texture characteristics. Eighteen samples were clustered reasonably into three groups by cluster analysis. The first cluster was considered as general grade which included all the general grade with A and B brand. All the excellent grade and no starch grade except sample 7 were gathered to the second cluster, which was considered to be the excellent grade. The last group was premium grade, which included sample 7. The grade classified by cluster analysis with texture parameters was consistent with the enterprise classification.

Key words: smoked and cooked ham, texture, cluster analysis