| 基于模糊数学的羊肉感官综合评价方法 |
| |
| 引用本文： | 张宏博,靳烨. 基于模糊数学的羊肉感官综合评价方法[J]. 肉类研究, 2011, 0(12): 15-18 |
| |
| 作者姓名： | 张宏博 靳烨 |
| |
| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
| |
| 摘 要： | 选择相同饲养条件下相同月龄的巴美肉羊、小尾寒羊、苏尼特羊的股二头肌为感官评价对象，运用改进后的模糊综合评价方法对该批肉样感官质量进行评定。同时利用色差计和嫩度仪对肉样的色泽和嫩度剪切值进行测定，进一步验证评判结果的准确性。结果表明，在处理模糊程度较高的感官综合评价问题时，改进后的模糊评价方法具有较高的准确性。
|
| 关 键 词： | 羊肉 感官评价 模糊数学 |
An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton |
| |
| ZHANG Hong-bo,JIN Ye. An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton[J]. Meat Research, 2011, 0(12): 15-18 |
| |
| Authors: | ZHANG Hong-bo JIN Ye |
| |
| Affiliation: | (College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China) |
| |
| Abstract: | This paper is focused on the development and application of an improved method based on fuzzy mathematics for comprehensive sensory evaluation of bicepsfemoris muscles of Bamei Mutton Sheep, Small-tail Han Sheep and Sunit Sheep of the same months of age raised under the same conditions. Meanwhile, the accuracy of the method was validated in terms of color parameters and tenderness shear force, as determined with a colorimeter and a tenderness analyzer, respectively. Our results demonstrated that the method was accurate in highly fuzzy comprehensive sensory evaluation. |
| |
| Keywords: | mutton sensory evaluation fuzzy mathematics |
| 本文献已被 维普 万方数据 等数据库收录！ |
