应用模糊数学建立油淋牦牛干巴的感官品质评价体系

Establishment of sensory evaluation system for frying of dry- cured yak meat based on fuzzy mathematics

为了建立油淋牦牛干巴的感官特性评价方法,本实验选取云南香格里拉牦牛干巴为实验对象进行油淋牦牛干巴的制作,用M值法筛选出用于评价油淋牦牛干巴的备选指标,并且运用模糊优先关系排序决策法和强制决定法,优选出具有代表性的指标并确定其权重分配,采用百分制建立油淋牦牛干巴感官品质评价体系,进一步选取3组样品作验证实验。结果表明:排序优选出10项指标用于建立油淋牦牛干巴感官品质评价指标包括色泽、哈喇味、膻味、油炸味、肉滋味、咸味、肉质颗粒感、硬度、残渣度、咀嚼性,并确定其权重分配,色泽、肉滋味和咸味权重均为15,肉质颗粒感、咀嚼性、油炸味和哈喇味权重均为10,硬度、残渣度和膻味权重均为5。验证实验结果显示,厚度为2 mm样品感官评价总分最高,在肉质颗粒感、膻味、哈喇味、肉滋味和咸味等感官指标方面,厚度为2 mm样品感官评分最高。因此,采用模糊数学法建立的油淋牦牛干巴感官评价标准能客观准确地评判油淋牦牛干巴感官品质,该体系的构建为油淋牦牛干巴感官品质评价研究提供理论参考依据。

The fuzzy mathematics was used to establish frying of dry- cured yak meat sensory characteristics evaluation method.The test samples selected Shangri -La in Yunnan were fried dry -cured yak meat.M value method was used to evaluate alternative indicators frying of dry - cured yak meat, and the methods of fuzzy Precedence relations and the sensory assessors investigation was used to optimize representative indexes and determine weight distribution,thus the centesimal sensory evaluation system of frying of dry -cured yak meat could be established.The system was applied to assess frying of dry -cured yak meat,which was made by the frying of dry -cured yak meat with the three different thickness.The results showed that ten sensory indexes including color, rancid taste, smell, fried flavor, meat taste, saltiness, fleshy grainy, hardness, the residue degree, chewiness. The weight value of the color, Meat taste, saltiness was ]5.fleshy grainy, chewiness, fried flavor, rancid taste was 10 and the rest was 5.In view of sensory score,2 mm frying of dry -cured yak meat,the total score was scored highest and the indexes of sensory including fleshy grainy, rancid taste, rancid taste, rancid taste, saltiness scored highest similarly. It could be concluded that sensory evaluation system based on fuzzy mathematics could exactly evaluate frying of dry -cured yak meat, and providing a theoretical reference for the further development of the sensory evaluation of frying of dry-cured yak meat.