模糊数学感官评价法优化白茶风味大黄鱼鱼糕工艺  

Process optimization of white tea-flavored large yellow croaker cakes by fuzzy mathematics sensory evaluation method

作　　者：刘芳[1,2,3] 林志鹏 韩坤煌 陈慧玲[1,2,3] LIU Fang;LIN Zhi-peng;HAN Kun-huang;CHEN Hui-ling(College of Marine Science,Ningde Normal University,Ningde,Fujian 352100,China;State Oceanic Administration Hercynian Special Biological Germplasm Resources and Biological Product Development Public Service Platform,Ningde,Fujian 352100,China;Fujian Higher Education Center for Local Biological Resources in Ningde,Ningde,Fujian 352100,China;College of Fisheries,Huazhong Agricultural University,Hubei,Wuhan 430070,China)

机构地区：[1]宁德师范学院海洋学院,福建宁德352100 [2]国家海洋局海西海洋特色生物种质资源及生物制品开发公共服务平台,福建宁德352100 [3]闻东水产品精深加工福建省高校工程研究中心,福建宁德352100 [4]华中农业大学水产学院,湖北武汉430070

出　　处：《宁德师范学院学报（自然科学版）》2024年第3期292-300,共9页Journal of Ningde Normal University(Natural Science)

基　　金：宁德师范学院校级专项资助计划科研项目(2023ZX217);宁德师范学院科研团队建设项目(2020T03);福建省中青年教师教育科研项目资助(JZ230062)。

摘　　要：参照湖北荆州鱼糕的加工工艺,以大黄鱼、白茶茶粉等为主要原料,运用模糊数学感官评价法研究玉米淀粉、白茶茶粉和猪肥膘肉添加量对鱼糕的感官评价影响,并通过单因素试验和正交试验,优化得到鱼糕的最佳配方:鱼糜1 000 g,玉米淀粉100 g、白茶茶粉添加量10 g以及猪肥膘肉添加量180 g,其他辅料添加量为食盐10 g,白糖30 g,料酒30 g,味精5 g,水50 g.实验结果表明,该工艺及配方制作的大黄鱼鱼糕口感细腻,弹性韧性良好,味鲜浓而不腥,咸甜适中,具有淡淡白茶香.The processing technology of Jingzhou fish cake in Hubei Province,which uses large yellow croaker and white tea powder as the main raw materials,was studied using the fuzzy mathematical sensory evaluation method.This method was employed to investigate the impact of corn starch,white tea powder and pig fat on the sensory evaluation of fish cake.Through single factor test and orthogonal test,the optimum formula of fish cake was optimized as follows:1000 g of surimi,100 g of corn starch,10 g of white tea powder and 180 g of pig fat,other auxiliary materials were 10 g of salt,30 g of sugar,30 g of cooking wine,5 g of monosodium glutamate,and 50 g of water.The experimental results show that the large yellow croaker fish cake made by this process and formula has delicate taste,good elasticity and toughness,fresh and strong taste rather than a fishy favpe,a moderate level of saltiness and sweetness,and a light white tea aroma.

关 键 词：大黄鱼 白茶 鱼糕 模糊数学 工艺配方 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]