食品科学2017，Vol.38Issue(15)：38-42,5.DOI:10.7506/spkx1002-6630-201715007
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
Fuzzy Mathematic Evaluation and Principal Component Analysis for Quality Evaluation of Largemouth Bass (Micropterus salmoides) Irradiated by Electron Beam
摘要
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 and principal component analysis.The results of sensory evaluation using fuzzy mathematics showed that the membership degree decreased with increasing dose of irradiation.upon irradiation at 2.45,3.33 and 4.41 kGy,the membership degrees were all close to level one.Chewiness,springiness and gumminess were the major representative textural characteristics,whose values fluctuated with irradiation dose.But the textural characteristics were not statistically different with increasing dose up to 4.41 kG (P ＞ 0.05).In conclusion,electron beam irradiation at a dose below 4.41 kGy can maximally maintain the sensory quality and texture of largemouth bass.关键词
电子束辐照/鲈鱼/感官/质构Key words
electron beam irradiation/Micropterus salmoides/sensory quality/texture分类
轻工纺织引用本文复制引用
鉏晓艳,王伟琼,熊光权..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[J].食品科学,2017,38(15):38-42,5.基金项目
国家自然科学基金青年科学基金项目(111605052) （111605052）
国家现代农业(特色淡水鱼)产业技术体系建设专项(CARS-46) （特色淡水鱼）
湖北省重大科技创新计划项目(2015ABA038) （2015ABA038）
湖北省农业科技创新中心项目(2017-620-000-001-036) （2017-620-000-001-036）
湖北省农业科学院扶持性项目(2016fcz05) （2016fcz05）
