芹菜肉丸的制作及其感官品质的模糊综合评判

Study on the Production of Celery Meatballs and Its Quality Evaluation Using Fuzzy Mathematics Method

DOI：10.3969/j.issn.1673-1689.2014.09.010

中文关键词: 芹菜汁 猪肉丸 感官模糊评定

英文关键词: celery juice, meatballs, sensory evaluation and fuzzy mathematics method

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中文摘要:

以猪肉、芹菜和淀粉为基础原料，制作芹菜猪肉丸。在正交实验基础上，运用模糊综合评判法对芹菜猪肉丸进行感官品质综合评判，结果表明：芹菜猪肉丸的最佳配比（质量分数）为脂肪20％、淀粉20％、芹菜汁60％、卡拉胶1.5％，该配比下芹菜猪肉丸的感官评定得分为4.79，感官品质为优，属于Ⅰ级。

英文摘要:

In this manuscript, the porkballs were produced with meat, celery and starch as raw material, The process parameters of porkballs were optimized through orthogonal tests combining with fuzzy mathematics method. The results showed that the optimum proportions of celery meatballs were fat 20%, starch 20%, celery juice 60% and carrageenan 1.5%. The score of celery meatballs was 4.79 with this formula, and the sensory quality was excellent, which belonged to grade Ⅰ.

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