模糊数学评价和主成分分析电子束辐照处理后的鲈鱼品质-食品科学.pdf

38 2017, Vol.38, No.15 食品科学 ※基础研究 模糊数学评价和主成分分析电子束辐照 处理后的鲈鱼品质 鉏晓艳，王伟琼，熊光权* （湖北省农业科学院农产品加工与核农技术研究所，湖北省农业科技创新中心，湖北武汉 430064 ） 摘  要： β 电子加速器放射出的 射线对食品具有杀菌和保鲜的作用。为系统评价电子束辐照剂量对鲈鱼品质的影 响，对鲈鱼进行8 个梯度剂量（0.00 、2.45 、3.33、4.41 、5.27、6.64、7.24 、8.56 kGy ）的辐照，然后通过感官评价 和模糊数学矩阵来计算感官评价综合隶属度，并采用Pearson相关系数和主成分载荷分析确定鱼肉质构的主要代表 因素。模糊数学感官评价结果显示，剂量越大，感官评价隶属度等级越低；辐照2.45 、3.33、4.41 kGy 时，鱼肉样 品感官评价的综合隶属度较接近1级。质构测定结果及主成分分析表明，咀嚼度、弹性和胶着度是辐照后鱼肉的质 P 构代表因素，其值随剂量变化有所波动；剂量低于4.41 kGy时，对鱼肉质构的影响无统计学差异（ ＞0.05 ）。综上 所述，电子束辐照剂量低于4.41 kGy时，能最大限度保持鲈鱼肉产品感官品质和质构特性。 关键词：电子束辐照；鲈鱼；感官；质构 Fuzzy Mathematic Evaluation and Principal Component Analysis for Quality Evaluation of Largemouth Bass (Micropterus salmoides) Irradiated by Electron Beam ZU Xiaoyan, WANG Weiqiong, XIONG Guangquan* (Hubei Innovation Center of Agricultural Science and Technology, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China) Abstract: Beta ray emitted by electron accelerator can sterilize and preserve foods. This study was undertaken to evaluate the effect of electron beam irradiation at different doses (0.00, 2.45, 3.33, 4.41, 5.27, 6.64, 7.24 and 8.56 kGy) on the quality of largemouth bass (Micropterus salmoides). Sensory evaluation was conducted and then the results were used to establish a fuzzy matrix to calculate the membership degree for comprehensive evaluation. The main representative textural characteristics were determined by Pearson correlation coefficients