基于模糊数学原理的植物蛋白肉感官评定  

Sensory Evaluation of Plant-Based Meat Based on Fuzzy Mathematics

作　　者：李亚敏[1] 佟宗航 张亚婷 阳伟红[1] 初璇 邢竹青 LI Ya-min;TONG Zong-hang;ZHANG Ya-ting;YANG Wei-hong;CHU Xuan;XING Zhu-qing(College of Health Science and Technology,Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China)

机构地区：[1]天津中医药大学健康科学与工程学院,天津301617

出　　处：《食品研究与开发》2022年第7期52-59,共8页Food Research and Development

基　　金：天津市合成生物技术创新能力提升行动项目(TSBICIP-KJGG-004-14);天津市高等学校科技发展基金计划项目(2018KJ032);天津市“131”创新型人才培养工程项目(YL19020238)。

摘　　要：植物蛋白肉产品的开发在我国尚处于发展起步阶段,对于其感官评定体系的系统性研究还尚属空白。针对这一现状,以模糊数学原理为基础,组织评价员进行调查评价,采用模糊二元对比决策法,确定植物蛋白肉产品像真性感官评定体系的优选指标、优先级及对应权重。通过调查统计可知,评价植物蛋白肉产品像真性的优选指标和对应权重分别为特征风味19%、形态特征15%、软硬度10%、汁水性9%、弹性9%、咀嚼性9%、色泽6%、紧实度6%、颗粒感5%、纤维感4%、呈味特征3%、基础风味3%、余味2%,在此基础上,根据评价指标反馈确定各项优选指标的评语域集,最终建立植物蛋白肉产品像真性的感官评定表。The development of plant-based meat products was in the initial stage in China,and its sensory evaluation system was rarely reported. In light of fuzzy mathematics,our team organized several evaluators to carry out investigation and evaluation and determined the preferred indexes,priority,and corresponding weights of the sensory evaluation system by fuzzy binary comparison method. According to the investigation,the preferred indexes and corresponding weights for evaluating the similarity of plant-based meat products were characteristic flavor(19%),morphological characteristics(15%),hardness(10%),juiciness(9%),elasticity(9%),chewiness(9%),color(6%),compactness(6%),grainness(5%),fiber texture(4%),taste characteristics(3%),basic flavor(3%),and aftertaste(2%). Furthermore,the evaluation fields of each preferred index were determined according to the feedback of evaluation indexes,and the sensory evaluation table of the similarity of plant-based meat products was established.

关 键 词：模糊二元对比决策 植物蛋白肉 像真性 感官评定体系 模糊数学 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]