基于模糊数学感官评价添加菊粉的牛肉丸及品质比较研究

Study on Comparison of Quality of Inulin-Added Beef Balls Based on Fuzzy Mathematics Sensory Evaluation

文章以牛肉丸为研究对象,在牛肉丸制作过程中添加不同质量比例的菊粉,基于模糊数学感官综合评价添加不同质量比例菊粉(4%、8%、12%、16%、20%)的牛肉丸在色泽、滋味、质地以及组织形态4个角度进行评测,同时进行品质测定分析。品质测定分析显示:在菊粉添加量为4%~16%时,牛肉丸的煮制损失率逐渐降低,当菊粉添加量为16%时,牛肉丸的损失率最低,为(3.70±0.58)%;牛肉丸其他品质指标均随着菊粉添加量的增加而提升,即牛肉丸的咀嚼性随着菊粉添加量的增加而提高。模糊数学感官综合评价结果表明,当菊粉添加量为16%时,所得牛肉丸样品的感官综合评价得分最高,感官评价结果和品质测定分析结果相符。实验结论:在制作牛肉丸过程中,向肉糜中加入菊粉,能够有效提升牛肉丸的口感,添加质量比例为16%的菊粉所获牛肉丸的口感最佳。

In this paper, beef balls are taken as the research object. Different mass proportions of inulin are added in the production process of beef balls. Based on fuzzy mathematics sensory evaluation, the color, taste, texture and tissue state of beef balls with different mass proportions of inulin(4%, 8%, 12%, 16%, 20%) are analyzed. At the same time, quality determination and analysis are carried out. The results show that when the inulin addition amount is 4%~16%, the cooking loss rate of beef balls decreases gradually. When the inulin addition amount is 16%, the loss rate of beef balls is the lowest, which is(3.70±0.58)%. The other quality indexes of beef balls are improved with the increase of inulin addition amount. The chewiness of beef balls is improved with the increase of inulin addition amount. The results of fuzzy mathematics sensory comprehensive evaluation show that when the inulin addition amount is 16%, the sensory comprehensive evaluation score of beef balls is the highest, and the sensory evaluation results are consistent with those of the quality analysis. The results show that adding inulin into minced meat during making beef balls can effectively improve the taste of beef balls, and the beef balls with 16% inulin have the best taste.