[关键词]
[摘要]
本文采用模糊综合评判法对添加不同比例和不同种类鱼肉回收蛋白制备的鱼肉蛋白香肠进行分析研究，结果表明：草鱼、鲢鱼、鮰鱼分别按照1:1:1、1:2:1、2:1:1、2:2:1比例配比所制备的四种香肠A、B、C、D，其综合评价结果为B>A>D>C。
[Key word]
[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: B>A>D>C.
[中图分类号]
[基金项目]
国家星火计划项目（2011GA690095），淮安市科技计划项目（SN1173）
