基于模糊数学评价红菌豆渣对猪肉丸品质的影响  

Effect of Red Fungus Bean Dregs Addition on Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation

作　　者：黎英[1] 赵金花[1] 杨彩凤 林标声[1] 陈小红[1] 陈雪梅[1] LI Ying;ZHAO Jinhua;YANG Caifeng;LIN Biaosheng;CHEN Xiaohong;CHEN Xuemei(Longyan University,Longyan,Fujian 364000,China)

机构地区：[1]龙岩学院,福建龙岩364000

出　　处：《龙岩学院学报》2024年第5期56-62,共7页Journal of Longyan University

基　　金：福建省科技厅引导性项目(2022N0028)。

摘　　要：将红菌豆渣添加到猪肉糜中,探讨不同红菌豆渣添加量对猪肉丸色泽、持水性、损失率、流变特性和质构特性的影响,结合模糊数学感官评价法对其作综合评价。结果表明:红菌豆渣猪肉丸的持水率、咀嚼性、硬度、胶着性和储能模量G`值随红菌豆渣添加量的增加而上升,白度值降低,蒸煮损失率先降后略微上升,弹性和回复性变化不明显。当红菌豆渣添加质量分数12%时,产品出品率较高,口感品质好,感官综合评分最高。添加红菌豆渣可以改善猪肉丸的品质,为猪肉丸开发提供新思路。Red fungus bean dregs were added to minced pork to investigate the effects of different red fungus bean dregs additions on the color,water-holding capacity,loss rate,rheological properties and textural properties of pork meatballs were discussed and combined with the fuzzy mathematical organoleptic evaluation method to make a comprehensive evaluation of the meatballs.The results showed that the water-holding rate,chewiness,hardness,adhesiveness and G`value of pork balls with red fungus bean dregs increased with the increase of red fungus bean dregs addition,the whiteness value decreased,the cooking loss decreased first and then increased slightly,and the changes of elasticity and resilience were not obvious.When the addition amount was 12%,the product yield was higher,the taste quality was good,and the sensory comprehensive score was the highest.Adding red fungus bean dregs can improve the quality of pork meatballs and provide new ideas for the development of pork meatballs.

关 键 词：模糊数学 红菌豆渣 猪肉丸 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]