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. 2022 Jul 28;14(15):3106. doi: 10.3390/nu14153106

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Principal component analysis (PCA) of different parameters in fuet samples. Color (L*, a*, b*, C*, h*) and texture (hardness, stickiness, cohesiveness, springiness, chewiness) parameters, fatty acid composition (palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid) and nutrition evaluation values (content of protein, ashes, crude fat, total carbohydrates, and energy value) are included. F1: L* (0.082), a* (−0.791), b* (−0.734), C* (−0.822), h* (−0.153), protein (−0.205), ashes (−0.694), crude fat (0.866), total carbohydrates (-0.888), energy value (0.866), palmitic (0.942), stearic (0.898), oleic (0.865), linoleic (−0.555), linolenic (−0.436), harness (0.781), stickiness (−0.408), cohesiveness (0.531), springiness (−0.167), chewiness (0.942). F2: L* (0.630), a* (0.075), b* (0.552), C* (0.212), h* (0.757), protein (−0.790), ashes (−0.504), crude fat (0.426), total carbohydrates (0.077), energy value (0.441), palmitic (0.201), stearic (0.372), oleic (0.251), linoleic (−0.356), linolenic (0.072), harness (−0.510), stickiness (−0.745), cohesiveness (−0.449), springiness (0.752), chewiness (−0.108).