Table 10.
Correlation analysis of the five types of pork.
| Indices | Water Content | Protein Content | Fat Content | EAAI | PER | SFA | MUFA | PUFA | a * | b * | L * | EUC | Umami Amino Acids | Sweet Amino Acids | Bitter Amino Acids | Flavor | Meaty Taste | Sensory Springiness |
Appearance |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Water content | 1 | −0.088 | −0.28 | 0.086 | −0.09 | 0.711 | 0.719 | −0.537 | 0.74 | 0.961 ** | 0.597 | −0.535 | −0.797 | −0.768 | −0.295 | 0.708 | −0.653 | 0.845 | 0.705 |
| Protein content | −0.088 | 1 | −0.828 | 0.923 * | −0.504 | 0.097 | 0.154 | 0.54 | 0.014 | 0.102 | 0.055 | −0.505 | −0.14 | 0.247 | 0.789 | 0.532 | −0.516 | 0.058 | 0.604 |
| Fat content | −0.28 | −0.828 | 1 | −0.832 | 0.1 | −0.043 | −0.103 | −0.001 | −0.173 | −0.445 | −0.519 | 0.52 | 0.304 | 0.01 | −0.644 | −0.596 | 0.636 | −0.137 | −0.751 |
| EAAI | 0.086 | 0.923 * | −0.832 | 1 | −0.52 | 0.239 | 0.275 | 0.498 | 0.35 | 0.327 | −0.017 | −0.764 | −0.44 | 0.313 | 0.883 * | 0.708 | −0.76 | 0.245 | 0.765 |
| PER | −0.09 | −0.504 | 0.1 | −0.52 | 1 | −0.731 | −0.739 | −0.771 | −0.394 | −0.181 | 0.468 | 0.618 | 0.448 | −0.01 | −0.309 | −0.628 | 0.499 | −0.58 | −0.477 |
| SFA | 0.711 | 0.097 | −0.043 | 0.239 | −0.731 | 1 | 0.997 ** | 0.153 | 0.772 | 0.713 | −0.024 | −0.701 | −0.817 | −0.523 | −0.13 | 0.807 | −0.675 | 0.972 ** | 0.665 |
| MUFA | 0.719 | 0.154 | −0.103 | 0.275 | −0.739 | 0.997 ** | 1 | 0.151 | 0.744 | 0.722 | 0.026 | −0.701 | −0.804 | −0.55 | −0.115 | 0.827 | −0.686 | 0.969 ** | 0.696 |
| PUFA | −0.537 | 0.54 | −0.001 | 0.498 | −0.771 | 0.153 | 0.151 | 1 | −0.04 | −0.392 | −0.785 | −0.298 | 0.038 | 0.593 | 0.586 | 0.153 | −0.123 | −0.036 | 0.043 |
| a * | 0.74 | 0.014 | −0.173 | 0.35 | −0.394 | 0.772 | 0.744 | −0.04 | 1 | 0.842 | −0.017 | −0.866 | −0.984 ** | −0.203 | 0.147 | 0.805 | −0.853 | 0.856 | 0.73 |
| b * | 0.961 ** | 0.102 | −0.445 | 0.327 | −0.181 | 0.713 | 0.722 | −0.392 | 0.842 | 1 | 0.512 | −0.727 | −0.900 * | −0.58 | −0.026 | 0.837 | −0.828 | 0.853 | 0.848 |
| L * | 0.597 | 0.055 | −0.519 | −0.017 | 0.468 | −0.024 | 0.026 | −0.785 | −0.017 | 0.512 | 1 | 0.073 | −0.09 | −0.685 | −0.283 | 0.187 | −0.145 | 0.138 | 0.346 |
| EUC | −0.535 | −0.505 | 0.52 | −0.764 | 0.618 | −0.701 | −0.701 | −0.298 | −0.866 | −0.727 | 0.073 | 1 | 0.904 * | −0.018 | −0.552 | −0.934 * | 0.976 ** | −0.742 | −0.895 * |
| Umami amino acids | −0.797 | −0.14 | 0.304 | −0.44 | 0.448 | −0.817 | −0.804 | 0.038 | −0.984 ** | −0.900 * | −0.09 | 0.904 * | 1 | 0.288 | −0.173 | −0.893 * | 0.913 * | −0.901 * | −0.833 |
| Sweet amino acids | −0.768 | 0.247 | 0.01 | 0.313 | −0.01 | −0.523 | −0.55 | 0.593 | −0.203 | −0.58 | −0.685 | −0.018 | 0.288 | 1 | 0.714 | −0.299 | 0.116 | −0.581 | −0.286 |
| Bitter amino acids | −0.295 | 0.789 | −0.644 | 0.883 * | −0.309 | −0.13 | −0.115 | 0.586 | 0.147 | −0.026 | −0.283 | −0.552 | −0.173 | 0.714 | 1 | 0.358 | −0.499 | −0.135 | 0.425 |
| Flavor | 0.708 | 0.532 | −0.596 | 0.708 | −0.628 | 0.807 | 0.827 | 0.153 | 0.805 | 0.837 | 0.187 | −0.934 * | −0.893 * | −0.299 | 0.358 | 1 | −0.962 ** | 0.851 | 0.973 ** |
| Meaty taste | −0.653 | −0.516 | 0.636 | −0.76 | 0.499 | −0.675 | −0.686 | −0.123 | −0.853 | −0.828 | −0.145 | 0.976 ** | 0.913 * | 0.116 | −0.499 | −0.962 ** | 1 | −0.754 | −0.962 ** |
| Springiness | 0.845 | 0.058 | −0.137 | 0.245 | −0.58 | 0.972 * * | 0.969 ** | −0.036 | 0.856 | 0.853 | 0.138 | −0.742 | −0.901 * | −0.581 | −0.135 | 0.851 | −0.754 | 1 | 0.745 |
| Appearance | 0.705 | 0.604 | −0.751 | 0.765 | −0.477 | 0.665 | 0.696 | 0.043 | 0.73 | 0.848 | 0.346 | −0.895 * | −0.833 | −0.286 | 0.425 | 0.973 ** | −0.962 ** | 0.745 | 1 |
“**” Represents a significant correlation at the 0.01 level; “*” represents a significant correlation at the 0.05 level; EAAI, essential amino acid index; PER, protein efficiency ratio; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; EUC, and equivalent umami calculation.