基于模糊数学和电子鼻法优化熏牛肉加工工艺

Optimization of Processing Technology of Smoked Beef Based on Fuzzy Mathematics and Electronic Nose Method

一直以来对熏牛肉主要通过感官评价方法进行品质测定,但感官评价方法存在个体差异,导致评价结果不稳定,为了减少导致熏牛肉评价结果不同的个体差异,该研究通过利用电子舌、电子鼻和模糊数学对7组(A:未添加烟熏液;B和C:添加水油共溶烟熏液;D和E:水溶烟熏液;F和G:油溶烟熏液)不同的熏牛肉风味进行分析和研究。研究结果表明,熏牛肉D的感官评分最高,为64.4;未添加烟熏液的空白对照A的感官评分最低,为57.1,说明采用烟熏液制作的熏牛肉能够在一定程度上提高熏牛肉的感官评分;感官评分与电子鼻和电子舌数据之间的关联度较大,关联度为0.811 1~0.842 2,说明电子鼻和电子舌可以有效替代感官评价对熏牛肉品质进行评定。

The quality of smoked beef has always been determined through sensory evaluation method.However,there are individual differences in sensory evaluation method,leading to unstable evaluation results.In this study,in order to reduce the individual differences that lead to different evaluation results of smoked beef,electronic tongue,electronic nose and fuzzy mathematics are used to analyze and study the flavor of seven groups of different smoked beef(A:without adding smoked liquid;B and C:adding water-oil co-soluble smoked liquid;D and E:water-soluble smoked liquid;F and G:oil-soluble smoked liquid).The research results show that the sensory score of smoked beef D is the highest of 64.4;the sensory score of the blank control A without adding smoked liquid is the lowest of 57.1,indicating that the use of smoked liquid for making smoked beef can improve the sensory score of smoked beef to a certain extent.The correlation between sensory score and electronic nose and electronic tongue data is great,and the correlation degree is 0.8111~0.8422,indicating that electronic nose and electronic tongue can effectively replace sensory evaluation in evaluating the quality of smoked beef.