Fuzzy Mathematical Sensory Evaluation Combined with Orthogonal Experiments and the Response Surface Method to Optimize the Ingredients of Egg-silver-bar-meat Paste
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Abstract:
Fuzzy mathematics sensory evaluation is a comprehensive evaluation method based on fuzzy mathematics. In this study, egg, silver bar, and pork were used as the main raw materials, and the optimal ingredient formula of an egg-silver-bar-meat paste was obtained using single-factor experiments. Fuzzy mathematical sensory evaluation combined with orthogonal experiments and the response surface optimization method was used to determine the physicochemical index, health index, and pollutant index values. Based on the sensory quality, the optimal ingredients for the egg-silver-bar-meat paste were as follows: 60 g of crushed egg, 30 g of silver bar, 30 g of diced pork, 30 g of rapeseed oil, 25.8 g of soybean paste, 20 g each of green and red peppers, 14.20 g of light soy sauce, 6 g of peanuts, 4.19 g of oyster sauce, 3.2 g of sesame seeds, 2.57 g of sugar, 1.6 g of Sichuan pepper. The paste exhibited characteristics of high nutritional content, unique taste, and high value addition. The sensory evaluation score obtained using Design-Expert 13 software was 87.75, and that obtained in the verification experiment was 88.14, which was similar to the predicted value of the model. The physical and chemical indicators, health indicators, and pollutant indicators were found to be in accordance with the relevant national standards. Compared with previous domestic research focusing on using silver bars as the primary material for paste preparation, the results of this study were more accurate, articulate, systematic, and comprehensive. Consequently, they provide new insights and serve as a valuable reference for the development and commercialization of silver bar paste.
