基于模糊数学的天然保鲜剂对冷鲜肉保鲜效果评价

为研究天然保鲜剂对冷鲜肉的保鲜效果，应用模糊数学综合感官评价法对不同天然保鲜剂处理过的冷鲜肉进行综合感官评价，并通过测定冷鲜肉的总挥发性盐基氮（total volatile base nitrogen，TVB-N）含量、pH值和菌落总数变化情况，验证冷鲜肉模糊数学综合感官评价方法的科学性和合理性。结果表明：天然保鲜剂茶多酚、乳酸链球菌素（Nisin）、壳聚糖、纳他霉素及海藻糖均能有效延长冷鲜肉的保质期，其中海藻糖效果最好，能使冷鲜肉保质期达到8 d左右，其次为茶多酚、Nisin及纳他霉素，冷鲜肉保质期能达7 d左右，壳聚糖效果稍差，冷鲜肉保质期约6 d；通过分析腐败指标和感官得分的相关性发现，TVB-N含量和菌落总数与感官得分之间具有显著负相关性，相关系数绝对值均大于0.9，说明该模糊数学综合感官评价法具有较好的科学性和合理性。

Evaluating the Effect of Natural Preservatives on the Preservation of Chilled Pork based on Fuzzy Mathematics

In order to explore the effect of natural preservatives on chilled meat preservation, comprehensive sensory evaluation of chilled pork treated with different natural preservatives was carried out using fuzzy mathematics, and changes in total volatile basis nitrogen (TVB-N) content, pH value and total viable count (TVC) were measured to verify the scientificity and rationality of the fuzzy comprehensive sensory evaluation method. It was found that the shelf life of chilled pork could be prolonged by adding tea polyphenols, nisin, trehalose, natamycin or chitosan. Among these, trehalose was the most effective, which could prolong the shelf life up to about 8 days, followed by tea polyphenols, nisin and natamycin, resulting in a shelf life of about 7 days. The shelf life of chitosan-treated pork was about 6 days. By analyzing the correlation between spoilage indexes and sensory score, it was found that TVB-N content and TVC were significantly negatively correlated with sensory evaluation with absolute values of correlation coefficient greater than 0.9, which indicates that the fuzzy comprehensive sensory evaluation method is scientific and reasonable.