Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma

doi:10.13386/j.issn1002-0306.2012.22.050

Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma[J]. Science and Technology of Food Industry, 2012, (22): 155-158. DOI: 10.13386/j.issn1002-0306.2012.22.050

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Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma

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A fuzzy integrity evaluation model was applied to assess meat favour aroma producted by Maillard reaction from amino acids and reducing sugars (glucose and xylose) with soy-protein hydrolysates produced by oneself.The result indicated that L-Cysteine, the ratio of glucose and xylose, and soy-protein hydrolysates were the key factors during Maillard reaction.Orthogonal array design was used to set optimal processing.The optimal processing parameters were L-Cysteine 2.5%, the ratio of glucose and xylose 1∶3, and soy-protein hydrolysates 30%, and the score was 4.965.

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Science and Technology of Food Industry

Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma

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