冷冻牡蛎加工工艺研究及模糊数学感官评价  

Study on Processing Technology of Frozen Oysters and Fuzzy Mathematic Sensory Evaluation

作　　者：邹文中[1] 张小芳[1] 潘志民 张志鹏 邹艾一 

机构地区：[1]北海职业学院海洋食品研发中心,广西北海536000 [2]鹤山市东古调味食品有限公司,广东鹤山529738 [3]上海好唯加食品有限公司,上海200070 [4]暨南大学化学系,广东广州510640

出　　处：《安徽农业科学》2014年第15期4767-4771,共5页Journal of Anhui Agricultural Sciences

基　　金：2009年度广西教育厅科研项目(200911MS371);2010年北海市科学研究与技术开发计划项目(北科合201047013);2012年度广西高校优秀人才资助计划项目(108);广西科协资助项目(2010-003-9)

摘　　要：[目的]优化冷冻牡蛎加工工艺。[方法]以牡蛎为主要原料制成冷冻牡蛎,研究了臭氧水浓度、三聚磷酸钠浓度、食盐和茉莉花茶复配物浓度和壳聚糖浓度对冷冻牡蛎感官质量、干耗和汁液损失率的影响,采用正交试验和模糊数学感官评价法对冷冻牡蛎的加工工艺进行优化。[结果]试验表明,选用臭氧水消毒、三聚磷酸钠漂洗、食盐和茉莉花茶复配物去腥和壳聚糖溶液进行镀冰衣处理,冷冻牡蛎的模糊综合评价总分均高于未处理的冷冻牡蛎,而干耗和汁液流失率均低于后者;应用模糊数学感官评价法优化的冷冻牡蛎最佳加工工艺条件为食盐和茉莉花茶复配物浓度3.0%、三聚磷酸钠浓度3.0 g/kg、壳聚糖浓度3.0%、臭氧水浓度2.0 mg/L。[结论]研究可为冷冻牡蛎工业化生产及质量安全控制提供理论基础。[Objective] To optimize processing technique for frozen oysters. [Method] Frozen oysters were prepared,and effects of the concentration of ozone water,sodium tripolyphosphate,salt and jasmine tea compounds,and chitosan on sensory quality,drying loss and drip loss rate were studied,with optimization of processing technology for frozen oysters based on fuzzy mathematic sensory evaluation. [Result]The results showed that the fuzzy evaluation scores of frozen oysters were higher than those of unmodified frozen oysters,and drying loss and drip loss of frozen oysters were lower than those of unmodified frozen oysters. And optimal processing condition was as follows： salt and jasmine tea compounds 3. 0%,sodium tripolyphosphate 3. 0 g / kg,chitosan 3. 0%,ozone water 2. 0 mg / L. [Conclusion] The study can provide theoretical basis for industrialization production and quality safety control of frozen oysters.

关 键 词：冷冻牡蛎 模糊数学 感官评价 加工工艺 

分 类 号：S968.31[农业科学—水产养殖]