CAJ | 학술논문

为有效改善秘鲁鱿鱼肉品质,采用超高压处理鱿鱼片,对处理后的鱿鱼片色泽、组织、口感和滋味进行感官评价权重分析,并利用模糊数学综合评价法对超高压处理的样品进行综合评分,优化获得超高压处理工艺;同时,结合仪器测定样品的质构和白度,并进行极差分析,验证模糊数学法的准确性.结果表明:模糊数学法评价鱿鱼肉品质的权重集为 K=(色泽0.25,组织0.15,口感0.35,滋味0.25);应用模糊数学综合评价法优化得到的最佳超高压处理压力为300 M Pa、保压时间为10 min、协同温度为25℃;质构和白度正交试验结果表明,影响鱿鱼片感官品质因素顺序为压力>协同温度>保压时间,最佳组合为A2 C2 B1,即最佳工艺条件为压力300 MPa、保压时间10 min、协同温度25℃.模糊数学评价方法得到的结果与仪器分析方法得到的结果一致,进一步验证了模糊数学感官评定方法的可行性和准确性.在此超高压条件下,鱿鱼片弹性最好,剪切力最低,白度值较高,品质达到最优.
위유효개선비로우어육품질,채용초고압처리우어편,대처리후적우어편색택、조직、구감화자미진행감관평개권중분석,병이용모호수학종합평개법대초고압처리적양품진행종합평분,우화획득초고압처리공예;동시,결합의기측정양품적질구화백도,병진행겁차분석,험증모호수학법적준학성.결과표명:모호수학법평개우어육품질적권중집위 K=(색택0.25,조직0.15,구감0.35,자미0.25);응용모호수학종합평개법우화득도적최가초고압처리압력위300 M Pa、보압시간위10 min、협동온도위25℃;질구화백도정교시험결과표명,영향우어편감관품질인소순서위압력>협동온도>보압시간,최가조합위A2 C2 B1,즉최가공예조건위압력300 MPa、보압시간10 min、협동온도25℃.모호수학평개방법득도적결과여의기분석방법득도적결과일치,진일보험증료모호수학감관평정방법적가행성화준학성.재차초고압조건하,우어편탄성최호,전절력최저,백도치교고,품질체도최우.
@@@@Summary Squid ( Dosidicus gigas) has become one of important aquatic protein resources nowadays because of its appetizing , nourishing quality , low price as well as large fishing amount . However , because of its high insoluble myostromin ( 11 .0% ) and connective tissue with longitudinal , radial and circular orientations in squid muscle , its meat was sensitive to heat processing which made the traditional squid product taste tough and hard , as a result hindering greatly the edibility of old people and infant . Until now , the methods of activating endogenous protease or adding exogenous enzymes were usually used for improving the quality of squid meat , while the enzymic method would damage its appearance and was harmful for maintaining the quality . Ultra‐high pressure technology is one kind of physical technology with high efficiency . Previous studies had found that ultra‐high pressure technology could improve the quality of meat .This study aims to evaluate the quality of squid meat processed by ultra‐high pressure based on fuzzy mathematic method and to find out the optimal ultra‐high pressure processing conditions . Based on weight analysis of sensory evaluation about the color , texture , flavor and taste of treated squid slice by ultra‐high pressure processing , a sensory rating system was established . An overall rating by fuzzy mathematics comprehensive evaluation method was also made on the pressure , the processing time , and the temperature of ultra‐high pressure . At the same time , the texture and color of squid slice treated by ultra‐high pressure were also investigated to verify the feasibility and accuracy of fuzzy mathematics comprehensive evaluation method . The results showed that the quality weight collection of squid slice was K= ( color 0 .25 , texture 0 .15 , flavor 0 .35 , taste 0 .25) , and the sensory quality appeared to be the best when the squid slice was treated by 300 M Pa at 25 ℃ for 10 min by fuzzy mathematics comprehensive evaluation method . Meanwhile , the texture and whiteness of treated sample by instrument measurement were influenced in descending order as follows: pressure >temperature > time , and the optimal condition was 300 MPa at 25 ℃ for 10 min , which was correspondence with the result of fuzzy mathematics sensory evaluation . Under this optimal condition , the squid meat was with the best elasticity , the lowest shear force , and the optimal sensory quality . It is concluded that the ultra‐high pressure treatment can improve the quality of squid meat , and it is further confirmed the feasibility and accuracy of the fuzzy mathematics sensory evaluation and instrumental analysis.