模糊数学法在川明参保健香肠感官评定中的应用  

Application of Fuzzy Mathematics in Sensory Evaluation of Chuanminshen violaceum Healthy Sausage

作　　者：王林 乔学彬 WANG Lin;QIAO Xue-bin(College of Cuisine,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪学院

出　　处：《中国调味品》2020年第1期169-171,共3页China Condiment

基　　金：烹饪科学四川省高等学校重点实验室项目（PRKX2015Z09）;四川省教育厅自然科学项目（18ZB0499）;四川省教育厅川菜发展研究中心项目（CC17Z12）

摘　　要：感官评定是评价食品质量等级的重要方法之一,以编号为Y 1、Y 2、Y 3、Y 4的4份川明参猪肉保健香肠为评定对象,选取色泽、滋味、风味、体态等香肠感官指标进行综合评定,并进行合理的权重向量设置。结果表明,用模糊数学法能准确区分出这4份川明参猪肉保健香肠的感官评定等级,按评定等级从高到低排序为Y 4>Y 2>Y 1>Y 3。Sensory evaluation is one of the important methods for evaluating food quality grade.Four Chuanminshen violaceum pork healthy sausages numbered Y 1,Y 2,Y 3 and Y 4 are selected as evaluation objects.The sensory indexes of color,taste,flavor and body shape are synthetically evaluated,and reasonable weight vectors are set.The results show that the sensory evaluation grades of four Chuanminshen violaceum pork healthy sausages could be accurately distinguished by using the method of fuzzy mathematics,and the rank of them is Y 4>Y 2>Y 1>Y 3 from high to low.

关 键 词：模糊数学 川明参 香肠 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]