Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation[J]. Science and Technology of Food Industry, 2013, (08): 274-276. DOI: 10.13386/j.issn1002-0306.2013.08.058
Citation: Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation[J]. Science and Technology of Food Industry, 2013, (08): 274-276. DOI: 10.13386/j.issn1002-0306.2013.08.058
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Processing technology of shrimp flavor by fuzzy mathematic sensory evaluation

    Abstract
  • In this experiment, processing technology of sugar, aminoacid and shrimp hydrolysate was optimized by single factor and uniform tests, combining with sensory evaluation method of fuzzy mathematics. The optimized reaction system was shrimp hydrolysate 80.04% , L-arginine 4.27%, L-alanine 1.07% , L-methionine 3.20%, arabia sugar 1.60%, D-xylose 3.20%, VB1 0.21%, VC 1.07%, salt 2.67%, oil 2.67%.
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