基于模糊数学和响应面法的超高压嫩化河蚌肉的感官评价  

The sensory evaluation of mussel meat tenderization treated by ultra-high pressure based on fuzzy mathematics and response surface method

作　　者：张斌[1] 孙兰萍[1] 胡海燕[1] 许晖[1] 屠康[2] 

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品与发酵工业》2017年第6期157-162,共6页Food and Fermentation Industries

基　　金：安徽省教育厅自然科学研究重点项目(KJ2013A182);高校领军人才引进与培育计划项目;蚌埠学院学术技术带头人及后备人选项目;安徽省质量工程卓越工程师培养计划项目;安徽省质量工程省级名师工作室(2016msgzs044)

摘　　要：为提升河蚌肉食用品质,利用超高压技术对蚌肉进行嫩化处理。选取色泽、黏度、弹性和气味为感官评价因素,利用层次分析法确定评价因素的权重,建立模糊感官综合评分体系,并以压力强度、CaCl_2浓度和保压时间为实验因素,以超高压处理后的河蚌肉感官评价的模糊综合评分Y为响应值,进行3因素3水平Box-Behnken响应面实验设计,并对模型进行优化。试验结果表明,在压力强度364.51 MPa、CaCl_2浓度0.28 mol/L、保压时间14.55 min条件下河蚌肉的综合评分最优为1.034。模糊数学和响应面法相结合用于超高压嫩化河蚌肉的工艺切实可行,且重复性好。In order to improve the taste of mussel meat, tenderization was carried out by ultra-high pressure treat- ment. Color, viscosity, elasticity and smell were selected as the sensory evaluation factors. To establish fuzzy sensory integrated scoring system, analytic hierarchy process was used to determine the weight of evaluation factors. The pres- sure intensity, CaCl2 concentration and holding time were chosen as the experimental factors, the response value was the fuzzy comprehensive score of Y, which was the sensory evaluation of mussel meat tenderization treated by ultra- high pressure. Three-factor and three level Box-Behnken response surface experiment was designed and optimized. The test results showed that under the condition of pressure intensity 364.51 MPa, CaCl2 concentration 0.28 mol/L and holding time 14.55 min, the best comprehensive score of the mussel meat wasl. 034. The application of the com- bining fuzzy mathematics and response surface method in the process of ultra-high pressure tenderization of mussel meat is feasible and repeatable.

关 键 词：模糊评价 河蚌肉嫩化 超高压 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]