模糊数学综合评判法在酱牛肉感官评价中的应用  

Application of Fuzzy Integrated Evaluation to Sensory Quality Analysis of Chinese Traditional Spiced Beef

作　　者：张春江[1] 王宇[1] 臧明伍[1] 杨君娜[2] 韩凯[1] 乔晓玲[1] 

机构地区：[1]中国肉类食品综合研究中心、国家肉类加工工程技术研究中心,北京100068 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2009年第7期60-62,共3页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD05A15)

摘　　要：选取色泽、组织状态、香气、口感、滋味和残留肉滋味为评价因素,通过计算确定各因素合理的权重,对七种具有代表性的酱牛肉产品进行了模糊数学综合评价。结果表明,模糊综合评判法客观而准确的区分出不同产品的优劣程度和等级,七种产品中以香港酱牛肉综合评价最高。模糊综合评判法可以广泛应用于酱牛肉等传统中式肉制品感官品质的评价。A fuzzy integrity evaluation model was applied to assess seven kinds of Chinese traditional spiced beef （CTSB）. Six variables including color, appearance, flavor, taste, texture and residual taste were selected to calculate the weight coefficient of each factor. The results indicated the fuzzy integrity evaluation can differentiate exactly and objectively the qualities and grades of beef samples. Among 7 samples, Hongkong spiced beef scores the highest. This case verified that feasibility of application of fuzzy integrity evaluation to Chinese traditional meat products.

关 键 词：模糊数学 酱牛肉 感官评价 感官品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]