摘要
以酱牛肉感官品质的综合评价为研究对象,通过对模糊数学综合评价原理过程进行分析,构建出酱牛肉感官综合评价方法,并确定出酱牛肉感官指标的权重系数。分析过程中,以酱牛肉的外观色泽、组织形态、口感、香气和肉滋味为评价目标集合,利用模糊数学对不同种类的酱牛肉感官品质进行综合评价。评价结果表明,文章构建的酱牛肉感官综合评价方法能够快速、准确地对不同种类的酱牛肉进行品质综合评价。
Taking the comprehensive evaluation of sensory quality of sauced beef as the research object,by analyzing the principle and process of fuzzy comprehensive evaluation,the method of sensory comprehensive evaluation of sauced beef is constructed,and the weight coefficient of sensory indexes of sauced beef is determined.In the process of analysis,the sensory quality of different kinds of sauced beef is evaluated comprehensively by fuzzy mathematics,with the appearance color,tissue morphology,taste,aroma and meat taste as the evaluation target set.The evaluation results show that the sensory comprehensive evaluation method constructed in this paper can quickly and accurately evaluate the quality of different kinds of sauced beef.
作者
杨艳萍
冯肖亮
YANG Yan-ping;FENG Xiao-liang(Yellow River Water Conservancy Vocational and Technical College,Kaifeng 475004,China;Henan University of Technology,Zhengzhou 450001,China)
出处
《中国调味品》
CAS
北大核心
2021年第10期133-135,共3页
China Condiment
基金
国家自然科学基金资助项目(61503174)。
关键词
酱牛肉
模糊数学
感官评价
权重系数
sauced beef
fuzzy mathematics
sensory evaluation
weight coefficient
