基于模糊数学的臭鳜鱼的感官评定  

Sensory evaluation of smelly mandarin fish based on fuzzy mathematics

作　　者：宋亚琼[1,2] 闫晓明[2] 丁之恩[1] 杨松[2] 贺永玲[1] 陈蕾[2] 尤逢惠[2] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230000 [2]安徽省农科院农产品加工研究所,安徽合肥230000

出　　处：《中国酿造》2015年第5期123-126,共4页China Brewing

基　　金：国家科技支撑课题(2014BAD04B07);安徽省农科院科技创新团队(13C1210)

摘　　要：采用模糊数学感官评价方法,对臭鳜鱼的发酵工艺进行优化。设计3因素4水平BOX-BEHNKEN试验,对臭鳜鱼的口感、色泽、组织状态、滋味、气味进行了感官特性的分析,考察了发酵时间、发酵温度、发酵盐度对臭鳜鱼品质的影响,确定了臭鳜鱼发酵的最佳的方案。研究结果表明,加盐量6%,发酵温度10℃,发酵时间7 d可获得最优发酵品质的臭鳜鱼。在该条件下发酵的臭鳜鱼,综合感官评定的优秀值达到了58.1%,骨肉分离,鱼肉成独特的蒜瓣状,让品尝者闻臭吃香。Using fuzzy mathematics method for sensory evaluation, the fermentation process on the smelly mandarin fish was optimized. The combi- nation of three factors and four levels BOX-BEHNKEN experiment was designed, and the flavor, color, texture, taste, smell of smelly mandarin fish was analyzed, and the effects of fermentation time, temperature, salinity on fish quality were investigated, to find the optimal fermentation process. The results showed that the optimal quality of smelly mandarin fish can be obtained under the condition of salt 6%, fermentation temperaatre 10℃, time 7 d. The sensory evaluation score of the smelly mandarin fish fermented in the condition was 58.1%, the bone and meat was separated, the fish was into a unique garlic like shape, with smelly smell and good flavor.

关 键 词：臭鳜鱼 模糊数学 发酵 感官评定 

分 类 号：TS207.63[轻工技术与工程—食品科学]