摘要
本文主要介绍了国外关于鱼类制品感官评价方法的相关研究及其成果，包括二-三点检验（Duo—trio evaluations）、定量描述分析（QDA）以及质量指数法（QIM）等。针对不同的鱼类产品，采用不同的评价方法，二-三点检验主要用于确定产品的配方以及评价新产品的市场可接受性；定量描述分析主要用于对鱼类制品风味的感官评价；而质量指数法主要用于对鲜鱼产品的感官评价，一个完整的质量指数评价方法还可以有效估计产品的保质期。希望这些方法和研究成果能为国内鱼类制品的感官评价提供借鉴。
This paper introduced the mainly sensory evaluation methods of fish products on abroad, including Duo-trio evaluations, quantitative description analysis （QDA） and quality index method （QIM） etc. Different sensory evaluation methods were adapted to different kinds of fish products. Duo-trio evaluations was used to compose product formula and to evaluate market acceptability of the new product; QDA was used to flavor evaluation; QIM was mainly used to the sensory evaluation of fresh fish products, and a comprehensive QIM could be used to estimate the shelf life effectively. This article could provide domestic fish industry with some reference for sensory evaluation.
关键词
鱼类制品
感官评价
现状
Fish products
Sensory evaluation
Current stiuation
