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中国精品科技期刊2020
韩冬洁, 包高良, 刘亚娜, 孙宝忠, 张丽, 谢鹏, 李海鹏, 余群力. 模糊综合评判法在牦牛肉感官评定中的应用[J]. 食品工业科技, 2016, (15): 283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046
引用本文: 韩冬洁, 包高良, 刘亚娜, 孙宝忠, 张丽, 谢鹏, 李海鹏, 余群力. 模糊综合评判法在牦牛肉感官评定中的应用[J]. 食品工业科技, 2016, (15): 283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046
HAN Dong-jie, BAO Gao-liang, LIU Ya-na, SUN Bao-zhong, ZHANG Li, XIE Peng, LI Hai-peng, YU Qun-li. Application of fuzzy comprehensive evaluation in sensory analysis of yak meat[J]. Science and Technology of Food Industry, 2016, (15): 283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046
Citation: HAN Dong-jie, BAO Gao-liang, LIU Ya-na, SUN Bao-zhong, ZHANG Li, XIE Peng, LI Hai-peng, YU Qun-li. Application of fuzzy comprehensive evaluation in sensory analysis of yak meat[J]. Science and Technology of Food Industry, 2016, (15): 283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046

模糊综合评判法在牦牛肉感官评定中的应用

Application of fuzzy comprehensive evaluation in sensory analysis of yak meat

  • 摘要: 将模糊综合评判法应用于牦牛肉的感官评定中,通过消费者构成的评定小组进行实验确定权重分数,采用乘法算子和最大隶属度原则确定样品的评价结果。结果表明:牦牛肉的色泽、粘度、弹性、气味、煮沸后肉汤的权重分数分别为0.245、0.14、0.155、0.245、0.215;通过模糊数学综合评判法,得到牦牛肉贮藏0、1、2、3、4、5 d的感官评定综合评价得分分别为85.20、80.75、74.31、63.60、58.91、45.57;该方法可以客观的判断牦牛肉的等级,为牦牛肉感官评定量化提供理论参考依据。 

     

    Abstract: The fuzzy comprehensive evaluation was applied to evaluate the sensory character of yak meat.The weight fraction was determined by sensory evaluation group,and the multiplying operator and maximum subordination principle were used to determine the sample results of the evaluation. The results showed that,the evaluation scores for the color,viscosity,flexible,smell,taste of yak soup after heating were 0.245,0.14,0.155,0.245,0.215,and 0.155,respectively. By using fuzzy mathematics comprehensive judgement,the evaluation scores for the 0,1,2,3,4 and 5 d were 85.20,80.75,74.31,63.60,58.91 and 45.57,respectively.This method can objectively determine the level and quality of yak meat,and provide the basis for quantification in sensory evaluation of yak meat.

     

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