基于模糊数学感官评价法优化液熏鲍生产工艺-食品安全质量检测学报.pdfVIP

6 12 Vol. 6 No. 12 2015 12 Journal of Food Safety and Quality Dec. , 2015 吴靖娜 1, 2, 路海霞 1, 2, 蔡水淋 1, 2, 位绍红 1, 2, 刘智禹 1, 2* (1. , , , 361013; 2. , 361013) 摘 要: 目的 方法 , , , , , 结果 : 55 ℃, 2.3 h, 67 ℃, 20 min 结论 关键词: ; ; ; Optimization on processing of liquid-smoked abalone based on fuzzy mathematics sensory evaluation WU Jing-Na1, 2, LU Hai-Xia1, 2, CAI Shui-Lin1, 2, WEI Shao-Hong1, 2, LIU Zhi-Yu1, 2* (1. Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing , Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; 2. Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiame n 361013, China) ABSTRACT: Objective To optimize the processing conditions of liquid-smoked abalone. Methods Processing technology of liquid-smoked abalone was optimized by the response surface method, through selecting color, texture and flavor as the evaluation factors, and the integrated assessment system was established by calculate the weight coefficient of each factor. The effects of different soaking temperature, soaking time,