基于模糊数学的肉制品感官综合评判研究--以酱牛肉为例

RESEARCH ON SENSORY COMPREHENSIVE EVALUATIONS FOR MEAT PRODUCTS BASED ON FUZZY MATHEMATICS——Taking Chinese Traditional Spiced Beef as case

肉制品感官属性具有模糊性,运用模糊数学对其感官属性进行评价具有科学合理性。本研究在对模糊综合评判的数学原理进行简介的基础上,构建了肉制品感官综合评判的指标体系,并确定了各指标的相应权重。以此为为基础,选取色泽、组织状态、香气、口感、滋味和残留肉滋味为评价集合,通过计算确定各评价指标的权重,并对七种具有代表性的酱牛肉产品进行了模糊数学综合评价。结果表明,模糊综合评判法客观而准确的区分出不同产品的优劣程度和等级,七种产品中以香港酱牛肉综合评价最高。

Sensory attributes of meat products are fuzzy,and it is scientific and rational for fuzzy mathematics to be applied to evaluate their sensory attributes.Based on brief introduction on the mathematical principle of on fuzzy comprehensive evaluations,this research constructs index system and weight of the meat sensory comprehensive evaluation.A fuzzy integrity evaluation model was applied to assess seven kinds of Chinese traditional spiced beef（CTSB）.Six variables including color,appearance,flavor,taste,texture and residual taste were selected to calculate the weight coefficient of each factor.The results indicated the fuzzy integrity evaluation can differentiate exactly and objectively the qualities and grades of beef samples.Among 7 samples,HongKong spiced beef scores the highest.This case verified that feasibility of application of fuzzy integrity evaluation to Chinese traditional meat products.