模糊综合评价法在肉味香基感官评价中的应用

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

摘要: 以自制水解液、氨基酸和还原糖为原料,经美拉德反应得到具有肉味特征的香基料,以模糊数学综合评价作为评判标准。单因素实验结果表明,半胱氨酸添加量、葡萄糖和木糖比例及大豆蛋白液的添加量是影响产物特征的关键因素,采用正交实验L9(33)确定最佳配比为,半胱氨酸添加量为2.5%,葡萄糖和木糖比为1:3,大豆蛋白液添加量为30%,得到产物的感官评分为4.965。

Abstract: 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.