Food and Fermentation Industries >

2012 , Vol. 38 >Issue 10: 111 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.031

Food and Fermentation Industries

Research on Comprehensive Fuzzy Evaluation of Cultured Pseudosciaena crocea's Flavor Sensory Quality

  • Weng Li-ping ,
  • Wang Hong-hai ,
  • Chen Fei-dong ,
  • Dai Zhi-yuan
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Online published: 2012-10-25

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Abstract

In the paper,the flavors of cultured large yellow croaker under different boiling conditions were analysed.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 color,0.26 for fragrance,0.36 for taste,and 0.23 for tender degrees,respectively.

Key words： cultured Pseudosciaena crocea; flavor; sensory; fuzzy evaluation

Cite this article

Weng Li-ping , Wang Hong-hai , Chen Fei-dong , Dai Zhi-yuan . Research on Comprehensive Fuzzy Evaluation of Cultured Pseudosciaena crocea's Flavor Sensory Quality[J]. Food and Fermentation Industries, 2012 , 38(10) : 111 -114 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.031

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