中文摘要：

研究了岱衢族大黄鱼在-20℃冻藏过程中质构和感官的变化,采用多重共线性诊断、相关性分析、主成分分析和逐步回归分析进行分析。随着冻藏时间延长,感官分数下降,硬度、弹性、黏聚性、胶着性、咀嚼性和回复性减小,黏着性增大,且均具有显著变化（P〈0.05）。TPA指标之间、感官指标之间存在多重共线性,胶着性与TPA指标存在极显著相关（P〈0.01）,质地与TPA各指标存在极显著性正相关（P〈0.01,r〉0）。对TPA、感官指标以及TPA与感官指标相结合进行主成分分析,得出2个、1个以及2个主成分,方差累计贡献率分别为76.68%、97.35%以及80.44%。以TPA指标为自变量,感官指标为因变量进行逐步回归分析,得到外观、滋味、气味和质地的预测模型,拟合度达到77.28%、86.43%,81.31%和85.88%。通过大黄鱼背部肌肉质构变化反映感官指标的变化是可行的,为大黄鱼冻藏过程中感官品质具体变化提供依据。

英文摘要：

In this study,the textural and sensory changes of Tai-chu race Pseudosciaena crocea at-20°C during frozen storage were investigated. The results were analyzed by the methods of multicollinearity diagnosis,correlation analysis,principle component analysis and stepwise regression analysis. With the prolonging of the frozen storage time,sensory evaluation indicators appearance,smell,taste and texture scores were decreased. The hardness,springiness,cohesiveness,gumminess,chewiness and resilience in TPA decreased,adhesiveness increased. The one-way analysis of variance（ ANOVA） showed that the results of sensory evaluation and TPA test results were changed significantly（ P 0. 05）. Multicollinearity existed in sensory indicators,and also in TPA indexes. The correlation on analysis showed that gumminess had a very significant correlation with other parameters（ P 0. 01）. The parameters of sensory evaluation and TPA test showed significant correlation,where texture was significantly positive correlated with other parameters in TPA test（ P 0. 01,r 0）. The principle component analysis was applied to determine the key principal components. Two principal components of TPA,one principal components of sensory evaluation and two principal components of all indexes were extracted by principal component analysis,the cumulative variance proportion rate were 76. 68%,97. 35% and 80. 44%. The data of principal sensory attributes as dependent variable,stepwise regression analysis was used to generate prediction equations with the parameters of TPA analysis as independent variables. The prediction equations of appearance,smell,taste and texture of Pseudosciaena crocea were significance in statistics（ P 0. 05）. The regression model of fitting accuracy is 77. 28%,86. 43%,81. 31% and 85. 88% respectively. In summary,the change of sensory indexes can be reflected from the back muscle change of TPA indicators during frozen storage,which provide the basis of the specific change of the sensory quality of Pseudosciaena croce