using principle component analysis for evaluation of the camel burger quality

In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. principal component analysis (pca) was performed to understand quality variables differences and similarities of thirtyfive sample burgers. score plot, represents principal component analysis of datasets derived from evaluated variables of thirtyfive samples (samples contain of 0, 25, 50, 75 and 100% camel meat). overall, six principal component was obtained which 65.8% of the total variance was concentrated into three first pcs. cooked l*, cooked b* shrinkage, springiness, flavor, texture, juiciness, color and overall acceptability were the variables which separated by the first pc. the pc2 is characterized by the rest of instrumental texture parameters and the third by cooked a* and fat. the evaluation of   score plot shows burgers contain higher amount of   camel meat (50, 75 and 100%)   had the higher moisture and fat content after cooking, higher scores in flavor, texture, juiciness and overall acceptability.

Using Principle Component Analysis for Evaluation of the Camel Burger quality

In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. Principal component analysis (PCA) was performed to understand quality variables differences and similarities of thirtyfive sample burgers. Score plot, represents Principal component analysis of datasets derived from evaluated variables of thirtyfive samples (samples contain of 0, 25, 50, 75 and 100% camel meat). Overall, six principal component was obtained which 65.8% of the total variance was concentrated into three first PCs. Cooked L*, cooked b* shrinkage, springiness, flavor, texture, juiciness, color and overall acceptability were the variables which separated by the first PC. The PC2 is characterized by the rest of instrumental texture parameters and the third by cooked a* and fat. The evaluation of   score plot shows burgers contain higher amount of   camel meat (50, 75 and 100%)   had the higher moisture and fat content after cooking, higher scores in flavor, texture, juiciness and overall acceptability.