食品与发酵工业2012，Vol.38Issue(10)：111-114,4.
养殖大黄鱼风味感官质量的综合模糊评定
Research on Comprehensive Fuzzy Evaluation of Cultured Pseudosciaena crocea's Flavor Sensory Quality
摘要
Abstract
In the paper, the flavors of cultured large yellow croaker under different boiling conditions were ana- lysed. Their smell, taste, color and texture were observed and then some statistical analyses were carried out through the fuzzy mathematics method. The results showed that the optimum condition was boiling the fish in 100℃ water for 5 min, which will extract the flavor substance well, and the weight of the quality factors distribution were 0.15 for col- or, 0.26 for fragrance, 0.36 for taste, and 0.23 for tender degrees, respectively.关键词
养殖大黄鱼/风味/感官/模糊评定Key words
cultured Pseudosciaena crocea/flavor/sensory/fuzzy evaluation分类
轻工纺织引用本文复制引用
翁丽萍,王宏海,陈飞东,戴志远..养殖大黄鱼风味感官质量的综合模糊评定[J].食品与发酵工业,2012,38(10):111-114,4.基金项目
海水养殖鱼类加工新技术研究与产业化示范（国家高技术研究发展计划（863计划） （）
基于GC-MS仪的大黄鱼风味物质的检测方法研究与分析（浙江省分析测试基金）（2011C37071）. （）
