Abstract
Bu çalışmada, farklı besleme gruplarında yetiştirilen kuzuların et örneklerine ait duyusal özelliklerin besleme gruplarına göre değişimi Genelleştirilmiş Prokrustes Analiziyle (Generalized Procructes Analysis, GPA) değerlendirilmesi amaçlanmıştır. Bu çalışmada, farklı besleme gruplarında yetiştirilen kuzuların et örneklerine ait duyusal özelliklerin besleme gruplarına göre değişimi Genelleştirilmiş Prokrustes Analiziyle (Generalized Procructes Analysis, GPA) değerlendirilmesi amaçlanmıştır. Duyusal analizde, et örneklerinin sululuk, lezzet, koku, yumuşaklık ve genel beğeniden oluşan özellikleri, 41 yarı-eğitimli panelist tarafından 1-9 arasında değişen hedonik skala ile değerlendirilmiştir. Buna göre, GPA analizinden elde edilen ilk iki faktör, et örneklerinin duyusal özellikleri arasındaki değişkenliğin yaklaşık %76.74’ünü açıklamıştır. Toplam değişimin açıklanmasında en fazla katkıyı sağlayan ilk faktörün (%40.72) oluşumunda, yumuşaklık, sululuk ve genel beğeni özellikleri önemli rol oynamıştır. Et örneklerinin hataları genel olarak birbirine yakın bulunmuştur. Aynı zamanda, GPA’dan elde edilen uzlaşma haritasında, panelistler tarafından et örneklerinin açıkça ayırımı yapılmıştır. Panelistler arasında duyusal özellikler bakımından et örnekleri arasında bir uzlaşma sağlanmıştır. Sonuç olarak, duyusal analize katılan panelistlerin, panel davranışlarının incelenmesi ve panelistler arasındaki değişkenliğin azaltılmasında, GPA yöntemi etkili ve alternatif bir çözüm yolu sunmaktadır.
Keywords
Thanks
Bu çalışma, ilk yazarın Yüksek lisans tezinden özetlenmiştir. Bununla beraber, çalışmanın özeti 3. Uluslararası Tarım, Hayvancilik ve Kirsal Kalkinma Kongresinde (ISPEC) sözlü bildiri olarak sunulmuş ve kongre kitabında özeti basılmıştır (20-22 Aralık 2019/VAN, s: 42). Yazarlar, bu çalışma verilerinin kullanımına izin veren, proje yürütücüsü Doç. Dr. Serhat KARACA ve proje ekibine teşekkürü bir borç bilirler.
References
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- Lorenzo JM, Purrinos L, Carballa J 2016. A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis. The Scientific World Journal 1: 6.
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- Rodrigues S, Teixeira A 2009. Effect of Sex and Carcass Weight on Sensory Quality of Goat Meat of Cabrito Transmontano. J Anim Sci 87: 711–715.
- Rodrigues S, Teixeira A 2013. Use of Generalized Procrustes Analysis (GPA) to Test The Effects of Sex and Carcass Weight on Sensory Quality Evaluations of Terrincho Lamb Meat. Meat Science 93: 485–488.
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- Stone H, Sidel JL 2004. Sensory Evaluation Practices. 3. Academic Press, California. 408p.
- Tomic O 2013. Differences Between Generalised ProcrustesAanalysis and Multip-le Factor Analysis in Case of Projective Mapping. Norwegian Unıversıty of Life Sciences, Department of Chemistry, Master Thesis, 73p.
Abstract
In this study, it was aimed at the evaluation of the relationships between lambs sensory properties and meat samples using with Genaralized Procructes Analysis (GPA). In sensory analysis, the characteristics of juiciness, flavor, odour, tenderness and overall liking of the meat samples were evaluated by hedonic scale ranging from 1-9 by 41 semi-trained panelists. Accordingly, the first two factors obtained from the GPA analysis explained approximately 76.74% of the variability between the sensory properties of the meat samples. The tenderness, juiciness and overall liking characteristics played an important role in the formation of the first factor which has the most contributed (40.72%) to the explaining of the total variation. Residuals of the meat samples were generally found close to each other. At the same time, the consensus configuration map obtained from the GPA of the meat samples has clearly distinguished by the panelists. However, the majority of panellists have provided a consensus between the meat samples in terms of sensory properties. As a result, GPA method provides an effective and alternative solution for the examine of the panel behavior and reducing the variability between panelists who are involved in the sensory analysis.
Keywords
References
- Addinsoft, 2019. XLSTAT statistical and data analysis solution. https://www.xlstat.com/en/.
- Alcalde MJ, Moreno-Indias I, Horcada A, Molina A, Juarez M 2014. Generalized Procrustes Analysis (GPA) as a Tool to Discriminate among Sheep Breeds. Archiv Tierzucht 57(28): 1-10.
- Alves MR, Oliveira M 2005. Monitorization of Consumer and Naïf Panels in The Sensory Evaluation of Two Types of Potato Chips by Predictive Biplots Applied to Generalized Procrustes and Three-Way Tucker-1 Analysis. Journal of Chemometrics 19(10): 564 – 574.
- Aporicio R, Aparicio- Ruiz R, Garcia-Gonzalez DL 2007. Rapid Methods for Testing of Oil Authenticity: The Case of Olive Oil. (Rapid Methods, Wageningen Academic, Holland: Ed. Amerongen A, Barug D, Lauwars M)163-188.
- Delarue J, Sieffermann JM 2004. Sensory mapping using Flash profile. Comparison with a Conventional Descriptive Method for the Evaluation of The Flavour of Fruit Dairy Products. Food Quality and Preference 15(4): 383-392.
- Dijksterhuis G 1996. Procrustes Analysis in Sensory Research. (Multivariate Analysis of Data in Sensory Science, Elsevier Science, Norwegian: Ed. Naes T, Risvik E) 347.
- Ferguson DM, Warner RD 2008. Have We Underestimated The Impact of Pre-Slaughter Stress on Meat Quality in Ruminants. Meat Science 80: 12–19.
- Gower JC 1975. Generalized Procrustes Analysis. Psikometrika 40(1): 33-51.
- Guerrero A, Velandia Valero M, Campo MM, Sañudo C 2013. Some Factors That Affect Ruminant Meat Quality: from The Farm to the Fork. Review Acta Scientiarum Animal Sciences 35: 335-347.
- Honikel KO 2004. Conversion of Muscle to Meat. (Encyclopedia of Meat Sciences, Academic Press, UK: Ed. Dikeman DJ) 238-242.
- Karaca S, Erdoğan S, Güney M, Çakmakçı C, Sarıbey M, Kor A, Ülker H 2021. Does The Length of Time Dried Distillers' Grain with Solubles Substitution for Soybean Meal Affect Physiological Indicators and Meat Quality In Finishing Lambs? Animal Science Journal 92: 1.
- Keskin S, Kor A, Karaca S 2012. Evaluation of Sensory Characteristics of Sheep and Goat Meat by Procrustes Analysis. Czech J Anim Sci 57(11): 516–521.
- Kor A, Keskin S 2011. Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis. Journal of Animal and Veterinary Advances 10: 1313-1316.
- Lorenzo JM, Purrinos L, Carballa J 2016. A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis. The Scientific World Journal 1: 6.
- Meudic B, Cox DN 2001. Understanding Malaysian Consumers' Perceptions of Breakfast Cereals UsingFreeChoiceProfiling.https://www.euro.who.int/__data/assets/pdf_file/0016/353050/Foodlabeling-inPortugal_web.pdf.
- Popper R, Chaiton P, Ennis D 1995. Taste Test vs. Ad-Lib Consumption Based Measures of Product Acceptability. 2. Pangborn Sensory Science Symposium July 30–August 3, USA.
- Rodrigues S, Teixeira A 2009. Effect of Sex and Carcass Weight on Sensory Quality of Goat Meat of Cabrito Transmontano. J Anim Sci 87: 711–715.
- Rodrigues S, Teixeira A 2013. Use of Generalized Procrustes Analysis (GPA) to Test The Effects of Sex and Carcass Weight on Sensory Quality Evaluations of Terrincho Lamb Meat. Meat Science 93: 485–488.
- SAS Institute Inc 2021. The SAS System, Version 9.4.1. SAS Institute Inc., Cary, NC.
- Stone H, Sidel JL 2004. Sensory Evaluation Practices. 3. Academic Press, California. 408p.
- Tomic O 2013. Differences Between Generalised ProcrustesAanalysis and Multip-le Factor Analysis in Case of Projective Mapping. Norwegian Unıversıty of Life Sciences, Department of Chemistry, Master Thesis, 73p.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Agricultural, Veterinary and Food Sciences |
| Journal Section | RESEARCH ARTICLE |
| Authors | |
| Publication Date | December 30, 2022 |
| Submission Date | August 16, 2021 |
| Acceptance Date | December 23, 2021 |
| Published in Issue | Year 2022Volume: 25 Issue: Ek Sayı 1 |
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KSU Journal of Agriculture and Nature
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