Application of fuzzy comprehensive evaluation in sensory analysis of yak meat
-
摘要: 将模糊综合评判法应用于牦牛肉的感官评定中,通过消费者构成的评定小组进行实验确定权重分数,采用乘法算子和最大隶属度原则确定样品的评价结果。结果表明:牦牛肉的色泽、粘度、弹性、气味、煮沸后肉汤的权重分数分别为0.245、0.14、0.155、0.245、0.215;通过模糊数学综合评判法,得到牦牛肉贮藏0、1、2、3、4、5 d的感官评定综合评价得分分别为85.20、80.75、74.31、63.60、58.91、45.57;该方法可以客观的判断牦牛肉的等级,为牦牛肉感官评定量化提供理论参考依据。Abstract: The fuzzy comprehensive evaluation was applied to evaluate the sensory character of yak meat.The weight fraction was determined by sensory evaluation group,and the multiplying operator and maximum subordination principle were used to determine the sample results of the evaluation. The results showed that,the evaluation scores for the color,viscosity,flexible,smell,taste of yak soup after heating were 0.245,0.14,0.155,0.245,0.215,and 0.155,respectively. By using fuzzy mathematics comprehensive judgement,the evaluation scores for the 0,1,2,3,4 and 5 d were 85.20,80.75,74.31,63.60,58.91 and 45.57,respectively.This method can objectively determine the level and quality of yak meat,and provide the basis for quantification in sensory evaluation of yak meat.
-
Keywords:
- yak /
- fuzzy comprehensive evaluation /
- sensory evaluation
-
[1] 田甲春,韩玲,刘昕,等.牦牛肉宰后成熟机理与肉用品质研究[J].农业机械学报,2012(12):146-150. [2] 李鹏,王存堂,韩玲,等.甘南牦牛肉质特性和营养成分分析[J].食品科学,2010(22):414-416. [3] 雷力.肉的新鲜度检测方法研究[D].长春:吉林大学,2011. [4] 邓屹洋,李石新.基于模糊综合评判的肉制品感官质量评价及控制研究[D].长沙:湖南科技大学,2013. [5] 晋圣坤,李勇.模糊综合评判法在食品感官分析中的应用[J].肉类研究,2011(1):64-67. [6] 马千里,田英姿,英犁,等.模糊综合评价法在新疆葡萄质量评价分析中的应用[J].现代食品科技,2015(2):179-183. [7] Wang Jianhua,LU Xianguo,JIANG Ming,et al.Fuzzy synthetic evaluation of wetland soil quality degradation:A case study on the Sanjiang Plain,Northeast China[J].Pedosphere,2009,19(6):756-764.
[8] Mukhopadhyay S,Majumdar G C,Goswami T K,et al.Fuzzy logic(similarity analysis)approach for sensory evaluation of chhanapodo[J].LWT-Food Science and Technology,2013,53(1):204-210.
[9] 王琼波.模糊综合评价法在米酒感官评价中的应用[J].饮料工业,2014(6):42-44. [10] 秦波,路海霞,陈团伟,等.模糊综合评价法在紫薯干燥方法筛选中的应用[J].包装与食品机械,2015(1):8-12. [11] 曹雪慧,刘丽萍.模糊综合评判在鸡肉感官评价中的应用[J].食品科学,2012(8):241-243. [12] 钱聪,不同部位牦牛肉发酵过程中的品质变化及成品质量的评价[D].兰州:甘肃农业大学,2014. [13] GB/T 17238-2008鲜冻分割牛肉[S]. [14] GB/T 16291.1-2012感官分析选拔、培训与管理评价员一般导则[S]. [15] GB/T 5009.44-2003肉与肉制品卫生指标分析[S]. [16] 姬长英.感官模糊综合评价中权重分配的正确制定[J].食品科学,1989(7):5-8. [17] 李玉琳,高志刚,韩延玲.模糊综合评价中权值确定和合成算子选择[J].计算机工程与应用,2006(23):38-42. [18] 伊广林.模糊综合评价中参数和算子的选择[J].测井技术,1983(6):21-29. [19] 李升升,靳义超,谢鹏.热鲜牦牛肉贮存期间品质变化研究[J].食品工业,2015,9(36):76-78. [20] 刘佳东,余群力,李永鹏.宰后冷却牦牛肉排酸过程中肉用品质的变化[J].甘肃农业大学学报,2011,2:111-114. [21] 万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].Journal of Animal Science and Veterinary Medicine,2012,31(1):36-40. [22] 羿庆燕,华晶忠,李官浩,等.不同质量等级延边黄牛肉成熟期间新鲜度的变化[J].肉类研究,2013,27(3):13-16.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
