2013•Xiandai shipin kejiRequires access

Application of Fuzzy Mathematics in Sensory Assessment of Ham Sausage

Gong Han-kun

Abstract

In this paper,fuzzy mathematical methods were adopted for sensory evaluation of four fish recombined sausage added with different proportion and types of fish proteins recovered from fish-processing waste.Four sausages in which grass carp,silver carp and catfish were mixed with different ratios were named as A(1:1:1),B(1:2:1),C(2:1:1) and D(2:2:1).Thesensory evaluation results of four sausages were ranked as follow: BADC.

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Available abstract

Key concepts: Catfish, Food science, Grass carp, Fish <Actinopterygii>, Carp, Silver carp, Mathematics, Fuzzy logic