谷贵章¹，尚佳宇²，胡奇杰¹，王新财¹，徐大伦²，林邦楚³，张进杰^2*

（1.湖州市食品药品检验研究院，浙江湖州 313000；

2.宁波大学食品与药学学院，浙江宁波 315000；

3.浙江羽箖科技股份有限公司，浙江宁波 315131）

摘要：为满足炝蟹低盐饮食的需求，以三疣梭子蟹为主要原料，以组织形态、色泽、气味和滋味口感为评价指标，建立了基于模糊数学模型的炝蟹感官综合评价体系。在单因素试验的基础上，采用L9（34）正交试验考察炝制温度、食用盐添加量、炝制时间和乙醇浓度对炝蟹感官品质的影响，确定最佳的工艺配方。结果显示：在炝蟹感官品质的影响方面，乙醇浓度＞炝制温度＞炝制时间＞食用盐添加量；当炝制温度0 ℃、食用盐添加量6%、炝制时间36 h、乙醇浓度6%时，炝蟹的感官评分最高，达8.010分。此工艺配方下制作的炝蟹壳体亮青，蟹肉细嫩，蟹黄糯口，且蟹香浓郁、醇香淡雅；该工艺配方为炝蟹的低盐加工和工业化生产提供了数据支撑。

关键词：三疣梭子蟹；炝蟹；模糊数学；感官评价；工艺配方

中图分类号：TS254.4   文献标识码：A  文章编号：1674-506X（2023）05-0044-0008

Optimization on Processing Technology of Salted-crab by Fuzzy Mathematics Sensory Evaluation

GU Guizhang¹, SHANG Jiayu², HU Qijie¹, 

WANG Xincai¹, XU Dalun², LIN Bangchu³, ZHANG Jinjie^2*

（1.Huzhou Institute for Food and Drug Control, Huzhou Zhejiang 313000, China;

2.College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo Zhejiang 315000, China;

3.Zhejiang Yulin Technology Co., Ltd., Ningbo Zhejiang 315131, China）

Abstract：To meet the low-salt diet demands for consuming salted-crab, with Portunus trituberculatus as main materials, tissue form, color, aroma and taste were selected as evaluation factors to establish an integrated assessment system of salted-crab sensory evaluation based on fuzzy mathematics model. On the basis of single factor test, L9(34) orthogonal test was conducted to evaluate the effect of salting temperature, salt adding amount, salting time and alcohol concentration on salted-crab sensory quality and determine the optimal technology formula. The results showed that effect of 4 single factors on salted-crab sensory quality was alcohol concentration＞salting temperature＞salting time＞salt adding amount. And when salting temperature was 0 ℃, salt adding amount was 6%, salting time was 36 h and alcohol concentration was 6%, the salted-crab evaluation score was the highest and up to 8.010. The salted-crabs produced by this technology formula had bright cyan shells, tender muscle, soft crab butter, a rich aroma of salted-crab and a light aroma of alcohol. This technology formula can provide data support for the low-salt processing and industrial production of salted-crab.

Keywords：Portunus trituberculatus; salted-crab; fuzzy mathematics; sensory evaluation; technology formula

doi：10.3969/j.issn.1674-506X.2023.05-008

收稿日期：2023-03-30

基金项目：浙江省市场监督管理局科研计划项目（ZC2021B074）；宁波市公益科技特派员项目（2022S209）

作者简介：谷贵章（1980-），男，硕士，工程师。研究方向：食品安全与检测。

*通信作者：张进杰（1981-），男，博士，副教授。研究方向：水产品加工。

引用格式：谷贵章,尚佳宇,胡奇杰,等.模糊数学感官评价法优化炝蟹加工工艺[J].食品与发酵科技,2023,59(5):44-51.