模糊数学感官评价法优化沙光鱼紫菜片配方  

Fuzzy Mathematical Sensory Evaluation Method to Optimize the Recipe of Acanthogobius hasta Laver Slices

作　　者：胡姝 吕复云 钱亮亮 韦东余 HU Shu;LÜFuyun;QIAN Liangliang;WEI Dongyu(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology,Lianyungang 222002,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222005 [2]连云港市质量技术综合检验检测中心,江苏连云港222002

出　　处：《现代食品》2023年第7期56-61,共6页Modern Food

摘　　要：以沙光鱼和紫菜为原料研制了一款口感丰富的沙光鱼紫菜片休闲食品,通过单因素和正交试验对沙光鱼肉添加量、紫菜添加量、食用植物油添加量和食盐添加量这4个因素进行研究,用模糊数学感官评价法对成品的品质进行评价,对沙光鱼紫菜片的配方进行优化。结果表明,最佳沙光鱼紫菜片的配方为沙光鱼肉含量85.0 g、紫菜含量14.0 g、食用植物油含量8.0 g、食盐含量2.0 g。此配方制作的沙光鱼紫菜片成品香气浓郁,口感细腻,营养价值高,提高了沙光鱼和紫菜的利用价值,为沙光鱼、紫菜的生产加工开拓了新的领域。A snack food with rich taste was developed using Acanthogobius hasta and laver as raw materials.Four factors,including the amount of Acanthogobius hasta meat added,laver added,edible vegetable oil added,and salt added,were studied through single factor and orthogonal experiments.The quality of the finished product was evaluated using fuzzy mathematical sensory evaluation method,and the formula of Acanthogobius hasta laver slices was optimized.The results showed that the optimal formula for Acanthogobius hasta laver slices was 85.0 g Acanthogobius hasta meat content,14.0 g laver content,8.0 g edible vegetable oil content,and 2.0 g salt content.The finished product made with this formula has a strong aroma,a delicate taste,and high nutritional value,which improves the utilization value of Acanthogobius hasta and laver,opening up a new field for the production and processing of Acanthogobius hasta and laver.

关 键 词：沙光鱼紫菜片 配方 模糊数学 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]