基于模糊数学的熏牛肉品质评价方法研究  

Study on Quality Evaluation Methods of Smoked Beef Based on Fuzzy Mathematics

作　　者：曾志强 刘晓春[1] ZENG Zhi-qiang;LIU Xiao-chun(Nanchang Institute of Technology,Nanchang 330044,China)

机构地区：[1]南昌理工学院,南昌330044

出　　处：《中国调味品》2022年第8期111-114,共4页China Condiment

基　　金：2012年江西省省教育厅委教改项目(JXJG-12-20-2)。

摘　　要：文章利用电子舌和电子鼻测定法对6种不同的熏牛肉样品进行测定,并通过模糊数学感官评价的方式对熏牛肉品质进行分析。分析结果表明,熏牛肉样品中前2个主成分的累计贡献率大于85%,可整体反映熏牛肉样品的品质,模糊数学感官评价结果表明,烟熏液对熏牛肉品质产生直接影响,采用烟熏液Oil-H生产的熏牛肉品质最高。模糊数学感官评价法为熏牛肉样品品质评价的可行性和准确性提供了技术支撑。In this paper,electronic tongue and electronic nose are used to determine six different kinds of smoked beef samples,and the quality of smoked beef is analyzed by fuzzy mathematics sensory evaluation.The results show that the cumulative contribution rate of the first two principal components is more than 85%,which could be used for the overall reaction of the quality of smoked beef samples.The results of fuzzy mathematics sensory evaluation show that the smoked liquid has a direct effect on the quality of smoked beef,and the quality of smoked beef produced by smoked liquid Oil-H is the highest.Fuzzy mathematics sensory evaluation has provided technical support for the feasibility and accuracy of quality evaluation of smoked beef samples.

关 键 词：熏牛肉 烟熏液 模糊数学 感官综合评价 

分 类 号：TS251.43[轻工技术与工程—农产品加工及贮藏工程]