养殖大黄鱼风味感官质量的综合模糊评定  

Research on Comprehensive Fuzzy Evaluation of Cultured Pseudosciaena crocea's Flavor Sensory Quality

作　　者：翁丽萍[1] 王宏海[2] 陈飞东[1] 戴志远[2] 

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]浙江工商大学水产品加工研究所,浙江省水产加工技术研究联合重点实验室,浙江杭州310012

出　　处：《食品与发酵工业》2012年第10期111-114,共4页Food and Fermentation Industries

基　　金：海水养殖鱼类加工新技术研究与产业化示范(国家高技术研究发展计划(863计划)(2007AA091803);基于GC-MS仪的大黄鱼风味物质的检测方法研究与分析(浙江省分析测试基金)(2011C37071)

摘　　要：以养殖大黄鱼为原料,以香味、滋味、色泽和质地作为风味质量的考察指标,进行不同蒸煮条件下大黄鱼风味质量的感官评价,并利用模糊数学方法分析对结果进行统计分析。分析结果表明:对养殖大黄鱼风味评价具有重要贡献的各质量因素的权重分配分别为色泽(0.15)、香味(0.26)、滋味(0.36)、嫩度(0.23),且养殖大黄鱼在100℃沸水中维持5 min时,风味质量较佳。In the paper, the flavors of cultured large yellow croaker under different boiling conditions were ana- lysed. Their smell, taste, color and texture were observed and then some statistical analyses were carried out through the fuzzy mathematics method. The results showed that the optimum condition was boiling the fish in 100℃ water for 5 min, which will extract the flavor substance well, and the weight of the quality factors distribution were 0.15 for col- or, 0.26 for fragrance, 0.36 for taste, and 0.23 for tender degrees, respectively.

关 键 词：养殖大黄鱼 风味 感官 模糊评定 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]