Comprehensive evaluation method for quality of recombinant goose liver product

Abstract

The invention discloses a comprehensive evaluation method for quality of recombinant goose liver products. The comprehensive evaluation method comprises the following steps: (1) measuring chroma indexes, curing loss and texture characteristics of the recombinant goose liver products with different formulas or different production processes; (2) determining a weight coefficient of each index by adopting a CRITIC weight method based on the comparison strength of the evaluation indexes and the conflict between the indexes; (3) calculating the weight score of each recombinant goose liver product in the step (1) by using the weight coefficient obtained in the step (2); (4) calculating and analyzing the correlation degree between each index of the recombinant goose liver product and a mother sequence by adopting a grey correlation method and taking the weight score in the step (3) as the mother sequence; (5) taking the sum of the products of the measured values and the correlation degrees of the indexes of the recombinant goose liver product as the comprehensive score of the corresponding product; and finally, integrating the comprehensive scores of a plurality of products to form a comprehensive evaluation standard of the quality of the recombinant goose liver product.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a comprehensive evaluation method for the quality of a recombinant goose liver product. Background Art

[0002] At present, my country has become the world's largest goose-raising country. In 2022, the output of commercial geese reached 468 million, accounting for 88.30% of the world's meat goose output. Goose liver is one of the main by-products after goose slaughter. It is rich in nutrients, among which protein has the highest content. Its digestibility in the human body reaches 97%, making it a high-quality food source of protein for humans. In addition, goose liver has a high content of vitamin A, which is higher than eggs, meat, fish and other foods. It can be used as the main supplementary source of vitamin A and has very high nutritional value. At present, in addition to being processed into French goose liver, goose liver sauce and powdered liver, goose liver has also been developed into recombinant goose liver products such as goose liver sausage, goose liver meatballs, and goose liver slices.

[0003] At present, there is no unified evaluation method for the quality of recombinant goose liver products, which makes it difficult to comprehensively monitor the quality of recombinant goose liver products, resulting in difficulty in controlling production quality and hindering the improvement of product production processes. Furthermore, due to the lack of guidance on evaluation methods, in the process of developing recombinant goose liver products, a large number of repeated experiments combined with sensory evaluation are required to determine its formula, which not only consumes a lot of energy and materials, but is also easily affected by subjective factors.

[0004] Therefore, establishing a scientific and reasonable evaluation method for recombinant goose liver products can timely discover and solve potential problems and improve product quality and stability; it can also make the product more competitive in the market, thereby increasing the product's market share; it can also promote the standardization and standardization of the recombinant goose liver industry and promote the sustainable development of the industry; in addition, establishing a recombinant goose liver product quality evaluation method and providing guidance for product research and development can save development resources and costs for companies.

[0005] At present, the evaluation of recombinant foie gras products is based on a large amount of sensory evaluation data, which is then processed using response surface methodology or fuzzy mathematics. As a result, there are many subjective factors and data processing is cumbersome. At the same time, a large number of well-trained sensory evaluators are required, and it is impossible to make a comprehensive evaluation of the product's quality based on multiple indicators.

[0006] Therefore, the above evaluation method has the following problems:

[0007] (1) The quality of recombinant foie gras products can only rely on the sensory evaluation of professional sensory evaluators, and the determination of the index weight vector is highly subjective;

[0008] (2) Existing evaluation methods cannot solve the problem of duplication of evaluation information caused by the correlation between evaluation factors;

[0009] (3) There are no standards or basis for determining the quality of recombinant foie gras products;

[0010] (4) It is impossible to unify the quality of recombinant foie gras products into an evaluation method that is more objective and has a simpler experimental design. Summary of the invention

[0011] The purpose of the present invention is to provide a comprehensive evaluation method for the quality of recombinant goose liver products. By analyzing the relationship between recombinant goose liver products and color indexes, ripening loss, and texture characteristics, a comprehensive evaluation system for recombinant goose liver products is obtained, which provides a reference and basis for objectively evaluating the quality of recombinant goose liver products and provides guidance for product development.

[0012] The present invention adopts the following technical solutions to achieve the above-mentioned purpose.

[0013] A comprehensive evaluation method for the quality of a recombinant foie gras product comprises the following steps:

[0014] (1) Determine the color index, ripening loss, and texture characteristics of recombinant foie gras products with different formulas or production processes;

[0015] (2) Based on the comparative strength of the evaluation indicators and the conflict between the indicators, the CRITIC weight method is used to determine the weight coefficient of each indicator;

[0016] (3) using the weight coefficient obtained in step (2), calculating the weight score of each recombinant foie gras product in step (1);

[0017] (4) using the grey correlation method, taking the weight score of step (3) as the parent sequence, and calculating and analyzing the correlation between each index of the recombinant foie gras product and the parent sequence;

[0018] (5) The sum of the product of the measured values ​​of each indicator of the recombinant foie gras product and its correlation degree is the comprehensive score of the corresponding product; finally, the comprehensive scores of multiple products are combined to form a comprehensive evaluation standard for the quality of recombinant foie gras products.

[0019] The recombinant goose liver products include goose liver sausage, goose liver meatballs, goose liver slices, etc., specifically solid food containing goose liver.

[0020] The recombinant goose liver products with different formulas described in the present invention are recombinant goose liver products with different amounts of goose liver raw materials added and / or different types and quantities of auxiliary raw materials added; the recombinant goose liver products with different production processes are recombinant goose liver products with different production steps and / or process parameters.

[0021] The chromaticity index is whiteness W, which is calculated from the measured brightness L*, red-green value a*, and yellow-blue value b*; the texture characteristics include elasticity (mm), hardness (N), chewiness (mj), cohesion (Ratio), and adhesiveness (N).

[0022] The specific steps of step (2) of the present invention are:

[0023] ① Standardize the data of each indicator:

[0024] The indicators are divided into three categories: positive indicators where the larger the value (more), the better; negative indicators where the smaller the value (less), the better; and intermediate indicators where the closer to a certain value, the better; therefore, the ripening loss is treated as a negative indicator, whiteness W and cohesion are treated as positive indicators, and chewiness, hardness, elasticity, and adhesiveness are treated as intermediate indicators;

[0025] The method of data standardization is as follows:

[0026] 1) Negative indicator processing:

[0027] m ij is the value after negative conversion, max is the maximum value of the non-negative index, min is the minimum value of the non-negative index, x is the measured value of the non-negative index, and the negative conversion formula is as follows:

[0028]

[0029] 2) Positive indicator processing:

[0030] m ij is the value after positive conversion, max is the maximum value of the non-positive index, min is the minimum value of the non-negative index, and x is the measured value of the non-positive index. The positive conversion formula is as follows:

[0031]

[0032] 3) Intermediate indicator processing:

[0033] {x i} is a set of intermediate indicator sequences, the best value is x best , the processing formula is as follows:

[0034]

[0035] ② Calculate the indicator variability S according to the following formula: Expressed in the form of standard deviation, x j is the average of the measured values ​​of the jth index after standardization, S j It represents the standard deviation of the measured value of the jth index after normalization.

[0036]

[0037] ③ Calculate the index conflict R according to the following formula: Expressed in the form of correlation coefficient, r ij Represents the correlation coefficient between evaluation index i and j:

[0038]

[0039] ④ Calculate the information volume C according to the following formula:

[0040] C j =S j ×R j

[0041] ⑤ Calculate the weight coefficient according to the following formula: The objective weight coefficient W of the jth indicator j ,

[0042]

[0043] The weight score of step (3) of the present invention is calculated according to the following formula:

[0044] D i =x ij ×W j , where x ij is the measured value of the jth indicator of the ith object.

[0045] The specific steps of step (4) of the present invention are:

[0046] ① Determine the evaluation index, use the CRITIC weight of each index to determine the basic value of each index of the recombinant foie gras product, and sort out the matrix to be evaluated (C ij ) m×n , the C ij is the measured value of the jth indicator of the ith object,

[0047]

[0048] ② Determine the parent sequence C0: The parent sequence is generally a data sequence that reflects the behavior characteristics of the system. A new sequence that can reflect the characteristics of the evaluation system and is related to the reference sequence can be selected as the reference sequence. It can also be the optimal value of each indicator. The positive indicator takes the maximum value and the negative indicator takes the minimum value to form a new sequence as the parent sequence. The present invention selects the weight score obtained by weight calculation of each recombinant goose liver product in step (1) as the parent sequence.

[0049] ③ Carry out dimensionless processing on the evaluation index: Use the mean method to carry out dimensionless processing on the values ​​of each index, that is, use the following formula to process the values ​​of each index:

[0050]

[0051] ④ Calculate the correlation coefficient between the comparison sequence and the parent sequence according to the following formula:

[0052]

[0053] Where ρ is the resolution coefficient, which takes a value between (0, 1), and is generally 0.5. After the calculation, the correlation coefficient matrix (ξ ij ) m×n ,ξ ij is the correlation coefficient of the jth indicator of the ith object;

[0054] ⑤ Calculate the correlation degree according to the following formula:

[0055]

[0056] Where r i is the correlation between the ith object and the parent sequence.

[0057] In the step (5) of the present invention, the measured value of each indicator is multiplied by its correlation degree to calculate the correlation score, and the sum of the correlation scores of each indicator is the comprehensive score of the recombinant foie gras product; the correlation score is specifically calculated by the following formula:

[0058] S ij =r i ×C ij ,

[0059] Where S ij is the association score of the jth indicator of the ith object.

[0060] Compared with the prior art, the present invention has the following beneficial effects:

[0061] (1) The inventors of the present invention have found through research that the color index, ripening loss, and texture characteristics of recombinant goose liver products change significantly when different auxiliary raw materials are added in different amounts, which are key indicators of the quality change of recombinant goose liver products. Moreover, the above three indicators are exactly related to the appearance, taste and nutritional quality of the product. Therefore, the quality of recombinant goose liver products can be judged by the changes in these indicators. Therefore, according to the comparison strength of each indicator and the conflict between the indicators, the weight of each indicator is obtained, and then the correlation degree of each indicator is obtained according to the gray correlation method to obtain the comprehensive score of the recombinant goose liver product, which can scientifically and effectively evaluate the quality of the recombinant goose liver product; among them, the present invention combines the CRITIC weight calculation results of the quality evaluation indicators of recombinant goose liver with the gray correlation coefficient to improve the objectivity of the evaluation method and the accuracy of the evaluation results.

[0062] The present invention unifies the quality of recombinant goose liver products into a simple evaluation method by measuring the whiteness, ripening loss, hardness, chewiness, cohesion, elasticity and adhesiveness of the recombinant goose liver products; the quality of the recombinant goose liver products can be evaluated according to the comprehensive score of the recombinant goose liver products, which provides a basis and reference for the quality evaluation of the recombinant goose liver products, helps to improve the product formula and process, and provides guidance for product development, thereby saving development resources and costs.

[0063] (2) The present invention selects the color index, ripening loss, and texture characteristics as the basis for establishing the evaluation system, and then obtains the weight of each index through the contrast intensity and conflict between the indicators, and determines the correlation between the indicators through the grey correlation method, thereby establishing a comprehensive quality evaluation standard; the evaluation method of the present invention has strong logic, progressive levels, and high accuracy. This solves the problem that the existing recombinant foie gras products are only evaluated by sensory organs and are affected by subjective factors, and provides a scientific and accurate method for product quality evaluation.

[0064] (3) In the evaluation method of the present invention, the ripening loss is obtained by the weight before and after ripening, the color index can be measured by a colorimeter, and the texture characteristics are measured by a texture analyzer, and the equipment used is simple and easy to operate. The present invention changes the quality characteristics of recombinant goose liver, such as color, texture characteristics, and water holding capacity, according to the changes in different components in the recombinant goose liver product. By establishing a mathematical model, the relationship between the quality of recombinant goose liver and the components is analyzed by data standardization, weight analysis, and gray correlation analysis, and a quality evaluation model for recombinant goose liver products is established, which provides a basis for the scientific and rapid evaluation of the product and promotes the healthy development of the goose liver industry. DETAILED DESCRIPTION

[0065] The following examples are only used to illustrate the present invention, and the protection scope of the present invention is not limited to the following examples. A person skilled in the art can achieve the purpose of the present invention according to the above disclosure of the present invention and the range of each parameter.

[0066] The following takes recombinant goose liver products with different recipes as an example, and adopts the method of the present invention to make a comprehensive evaluation. The recombinant goose liver products with different production processes can be comprehensively evaluated according to the same steps to form a comprehensive evaluation standard.

[0067] Embodiment 1:

[0068] 1. The orthogonal experimental design method accurately finds the optimal solution by examining multiple factors, and has the characteristics of good intuitiveness and a small number of experiments. Therefore, this example uses the orthogonal design method to analyze the effects of different components on the quality of recombinant goose liver products, using color change, ripening loss and texture characteristics as evaluation indicators. The specific experimental design is shown in Table 2, where the goose liver is 3000 parts by mass.

[0069] Table 2 Orthogonal experimental design

[0070]

[0071] Recombinant foie gras products with different formulations were prepared according to the following method:

[0072] (1) According to the mass proportions of the raw materials shown in Table 2, goose liver and chicken were stirred at low speed for 5 min under low temperature conditions, and stirred at low temperature twice respectively.

[0073] (2) Adding soy protein isolate, tapioca starch, glutamine transaminase, 140 parts of salt, 250 parts of egg whites, 800 parts of brine, 720 parts of seasonings, 30 parts of phosphate and 30 parts of carrageenan to the goose liver and chicken mixture obtained in step (1) in sequence, and chopping at low temperature and low speed, chopping at low speed for 5 minutes each time each material is added.

[0074] (3) Add 300 parts of oil to the product obtained in step (2), chop at low speed for 5 minutes, and then perform enema.

[0075] (4) The recombinant goose liver sausage obtained in step (3) was reacted at 40° C. for 40 min, and then the enzyme was inactivated at 80° C. for 20 min.

[0076] The recombinant sausage obtained in step (4) is sterilized by high-temperature steam at 120° C. for 15 min. After sterilization, the recombinant goose liver sausage is placed in an outer package, sealed, and stored at room temperature.

[0077] 2. The texture characteristics, color index, and ripening loss of the recombinant foie gras products with different recipes in Table 2 were tested. The results are shown in Table 3.

[0078] The texture characteristics reflect the taste characteristics of recombinant goose liver. Combined with the tissue state and color, they can fully reflect the sensory properties and overall quality of recombinant goose liver. The texture characteristics include hardness, elasticity and chewiness, which are measured using a texture analyzer; the color is measured using a colorimeter, including the three chromaticity values ​​of L*, a*, and b*; the method for measuring the ripening loss mentioned in the above step (1) is as follows:

[0079] The cooking loss rate was calculated based on the weight difference before and after cooking of the recombinant goose liver. Each sample was repeated 3 times and the results were averaged. The calculation formula is as follows:

[0080]

[0081] As can be seen from Table 3, the main indicators are significantly different in recombinant goose liver products with different formulas. According to the characteristics of recombinant goose liver products, recombinant goose liver products will gradually become whiter with the increase of chicken breast and cassava starch, so whiteness is selected as one of the main indicators of recombinant goose liver products.

[0082] Ripening loss can be used to evaluate the quality retention of products during processing and reflect the degree of material loss during the aging process. Recombinant goose liver products will lose water, protein, etc. during the aging process, so aging loss is selected as one of the main indicators of recombinant goose liver products.

[0083] Texture properties include hardness, cohesion, elasticity, stickiness, and chewiness, which affect the taste of recombinant goose liver products when consumed. Therefore, texture properties are selected as one of the main indicators of recombinant goose liver products.

[0084] Table 3 Changes in main indicators of recombinant goose liver products with different formulas

[0085]

[0086]

[0087] Embodiment 2:

[0088] The establishment of a comprehensive evaluation method for the quality of recombinant foie gras products includes the following steps:

[0089] (1) Selecting recombinant foie gras products with different formulations in the orthogonal experimental design in Example 1, measuring their color index, ripening loss, and texture characteristics, and establishing a comprehensive evaluation method;

[0090] (2) Determination of weight coefficients of various indicators of recombinant foie gras products.

[0091] ① The CRITIC weight method was used to analyze different indicators of different recombinant foie gras products, and the data of each indicator was standardized: the indicators were divided into three categories, namely, positive indicators with larger (more) values, better; negative indicators with smaller (fewer) values, better; and intermediate indicators with closer values ​​to a certain value, better; the ripening loss was treated as a negative indicator, whiteness W and cohesion were treated as positive indicators, and chewiness, hardness, elasticity, and adhesiveness were treated as intermediate indicators; the data after standardization are shown in Table 4.

[0092] Table 4 Data standardization

[0093] Ripening loss Whiteness Chewability Adhesiveness elasticity Cohesion hardness 0.4138 0.0000 0.7316 0.7063 0.0000 0.0000 0.9885 0.8966 0.3348 0.7854 0.9204 0.8448 0.1667 0.6718 1.0000 0.8176 1.0000 0.7546 1.0000 0.8333 1.0000 0.8276 0.5558 0.8351 0.7598 0.2759 0.3333 0.9461 0.0000 1.0000 0.1932 0.3251 0.7414 0.5000 0.2372 0.3103 0.9378 0.7657 0.9987 0.8448 0.5000 0.7837 0.5862 0.1996 0.0000 0.0000 0.9483 0.8333 0.0000 0.7241 0.0086 0.9166 0.7689 0.5862 0.6667 0.9420 0.2414 0.0944 0.0656 0.1619 0.7586 1.0000 0.2365

[0094] ② The weight coefficients were calculated based on the important criteria of inter-layer correlation, and the weight coefficients of each index were obtained, as shown in Table 5. As shown in Table 5, the weight coefficients of each index of the recombinant goose liver product are cohesion, whiteness W, elasticity, hardness, chewiness, ripening loss, and adhesiveness from high to low.

[0095] Table 5 Weight coefficients of various indicators of recombinant foie gras products

[0096]

[0097] (3) Calculate the weight score and ranking of recombinant foie gras products

[0098] According to the weight coefficient obtained in ② of the above step (2), the weight scores and rankings of the recombinant foie gras products with different formulas were calculated, as shown in Table 6. As shown in Table 6, the seventh group had the highest weight score, which was 34.77 points, followed by the ninth group, which was 33.72 points.

[0099] Table 6 Weight scores and rankings of recombinant foie gras products with different formulations

[0100] Group No. Weighted score Ranking 1 24.23 9 2 28.27 5 3 26.50 6 4 25.44 8 5 33.58 3 6 28.60 4 7 34.77 1 8 25.51 7 9 33.72 2

[0101] (4) Calculate and analyze the correlation between different indicators of recombinant foie gras products

[0102] The weight coefficients of various indicators of recombinant goose liver products with different formulas were determined by the CRITIC weight method, and then the weight scores and rankings of each group of recombinant goose liver products were obtained; using the weight scores of each group as the parent sequence, the grey correlation method was used to obtain the correlation between each indicator of the recombinant goose liver product and the weight score, and then the products were ranked according to the correlation, see Table 7.

[0103] The correlation value is between 0 and 1. The larger the value, the stronger the correlation between the index and the score of the recombinant foie gras product, which means the higher the evaluation. As can be seen from Table 7, for the seven indicators, the correlation between hardness and quality score is the largest, which is 0.914; followed by adhesiveness, which is 0.883.

[0104] Table 7 Correlation and ranking of different indicators

[0105] Evaluation items Relevance Ranking Hardness / N 0.914 1 Adhesiveness / N 0.883 2 Chewability / mj 0.805 3 Elasticity / mm 0.778 4 Cohesion / Ratio 0.754 5 Whiteness W 0.724 6 Average rate of ripening loss / % 0.489 7

[0106] (5) Calculation of comprehensive scores for recombinant foie gras products

[0107] The correlation scores of the recombinant goose liver products with different formulas were multiplied by the measured values ​​of each indicator to obtain the correlation scores of each indicator, and then the correlation scores of the indicators of the group were added to obtain the comprehensive scores of each group of recombinant goose liver products, as shown in Table 8. For the 9 samples this time, the highest comprehensive score was in Group 7, which was 208.93 points; followed by Group 9, which was 202.05 points.

[0108] Table 8 Comprehensive score table of recombinant goose liver products

[0109]

[0110]

[0111] According to the comprehensive scores of recombinant foie gras products with different formulas, four levels of comprehensive score ranges were obtained, as shown in Table 9; those ranked 1-2 were classified as excellent; those ranked 3-5 were classified as good; those ranked 6-8 were classified as medium; and those ranked 9 were classified as poor. The following evaluation criteria were obtained:

[0112] Table 9 Evaluation criteria for recombinant foie gras products

[0113] grade excellent good middle Difference Comprehensive score range >200 165-200 140-164 <140

[0114] Example 3: Validation of the quality evaluation method of recombinant foie gras

[0115] In order to further verify the applicability and correctness of the evaluation method of the present invention, multiple groups of different recombinant goose liver products were obtained by changing different components. The formulas of different recombinant goose liver products are shown in Table 10 (the goose liver in the formula is 2500 parts by weight) based on the measured product color, texture characteristics and ripening loss.

[0116] Table 10 Formulations of different recombinant goose liver products

[0117]

[0118]

[0119] The verification steps of the comprehensive evaluation method for the quality of the recombinant foie gras product of the present invention are as follows:

[0120] (1) The recombinant goose liver products with different recipes were selected to measure their color index, ripening loss, and texture characteristics. The index measurement values ​​of each sample are shown in Table 11;

[0121] Table 11 Quality index determination results of recombinant goose liver products

[0122]

[0123] (2) Determination of the weights and weight coefficients of various indicators of recombinant foie gras products.

[0124] ① The CRITIC weight method was used to analyze different indicators of different recombinant foie gras products, and the data of each indicator was standardized: the indicators were divided into three categories, namely, positive indicators with larger (more) values, better; negative indicators with smaller (fewer) values, better; and intermediate indicators with closer values ​​to a certain value, better; the ripening loss was treated as a negative indicator, whiteness W and cohesion were treated as positive indicators, and chewiness, hardness, elasticity, and adhesiveness were treated as intermediate indicators; the standardized data are shown in Table 12.

[0125] Table 12 Data standardization

[0126]

[0127]

[0128] ② The weights are calculated based on the important criteria of inter-layer correlation. The weights of each index are shown in Table 13. As shown in Table 13, the weight coefficients of each index of the recombinant goose liver product are whiteness W, ripening loss, adhesiveness, cohesion, hardness, chewiness, and elasticity from high to low.

[0129] Table 13 Weight coefficients of various indicators of recombinant foie gras products

[0130]

[0131] (3) Calculate the weight score and ranking of recombinant foie gras products

[0132] According to the weight coefficient obtained in ② of the above step (2), the weight scores and rankings of the recombinant foie gras products with different formulas were calculated, as shown in Table 14. As shown in Table 14, the seventh group had the highest weight score, which was 40.68 points, followed by the fifth group, which was 40.12 points.

[0133] Table 14 Weight scores and rankings of recombinant foie gras products with different formulations

[0134] Group No. Weighted score Ranking 1 30.60 9 2 34.58 5 3 33.25 6 4 32.06 7 5 40.12 2 6 35.34 4 7 40.68 1 8 31.74 8 9 39.63 3

[0135] (4) Calculation and analysis of the correlation between different quality indicators of recombinant foie gras products

[0136] The weight coefficients of each index of recombinant goose liver products with different formulas were determined by the CRITIC weight method, and then the weight scores and rankings of each group of recombinant goose liver products were obtained; the weight scores of each group were used as the parent sequence, and the correlation between each quality index of recombinant goose liver and the weight score was obtained by the grey correlation method, and then sorted according to the correlation, as shown in Table 15. The correlation value is between 0 and 1. The larger the value, the stronger the correlation between the quality index and the score of the recombinant goose liver product, which means that its evaluation is higher. It can be seen from Table 15 that for the 7 indicators, the correlation between hardness and quality score is the largest, which is 0.850; followed by elasticity, which is 0.838.

[0137] Table 15 Correlation and ranking of different indicators

[0138] Evaluation items Relevance Ranking hardness 0.85 1 elasticity 0.838 2 Adhesiveness 0.822 3 Cohesion 0.808 4 Whiteness 0.773 5 Chewability 0.759 6 Ripening loss 0.493 7

[0139] (5) Calculation of comprehensive scores for recombinant foie gras products

[0140] The correlation scores of the recombinant goose liver products with different formulas were multiplied by the measured values ​​of each indicator to obtain the correlation scores of each indicator, and then the correlation scores of the indicators of the group were added to obtain the comprehensive scores of each group of recombinant goose liver products, as shown in Table 16. For the 9 samples this time, the highest comprehensive score was in Group 7, which was 221.17 points; followed by Group 9, which was 214.49 points.

[0141] Table 16 Comprehensive score table of recombinant goose liver products

[0142]

[0143] It can be seen from Table 16 that the comprehensive score of the recombinant goose liver product in this example is consistent with the comprehensive score trend of Example 2. Specifically, when the amount of chicken breast added is large, the amount of cassava starch and soy protein added is medium, and the amount of transglutaminase added is small, the comprehensive score of the recombinant goose liver product is the highest. This shows that the evaluation method of the present invention can be used to evaluate the recombinant goose liver product well; according to the evaluation method, the formula of the recombinant goose liver product can be screened by the three indicators of product color, texture characteristics and ripening loss, which is simple and convenient and conducive to product development.

Claims

1. A comprehensive evaluation method for the quality of recombinant foie gras products, characterized in that: The following steps are involved: (1) Determining the color index, ripening loss, and texture characteristics of recombinant foie gras products with different recipes or different production processes; the color index is whiteness, and the texture characteristics include elasticity, hardness, chewiness, cohesion, and adhesiveness; (2) Based on the comparative strength of the evaluation indicators and the conflict between the indicators, the CRITIC weight method is used to determine the weight coefficient of each indicator; (3) using the weight coefficient obtained in step (2), calculating the weight score of each recombinant foie gras product in step (1); (4) using the grey correlation method, taking the weight score of step (3) as the parent sequence, and calculating and analyzing the correlation between each index of the recombinant foie gras product and the parent sequence; (5) The sum of the product of the measured values ​​of each indicator of the recombinant foie gras product and its correlation degree is the comprehensive score of the corresponding product; finally, the comprehensive scores of multiple products are combined to form a comprehensive evaluation standard for the quality of recombinant foie gras products.

2. The comprehensive evaluation method for the quality of recombinant foie gras products according to claim 1, characterized in that: The specific steps of step (2) of the present invention are: ① Standardize the data of each indicator: The ripening loss was treated as a negative indicator, whiteness and cohesion were treated as positive indicators, and chewiness, hardness, elasticity, and adhesiveness were treated as intermediate indicators; The specific data standardization method is as follows: 1) Negative indicator processing: m ij is the value after negative conversion, max is the maximum value of the non-negative index, min is the minimum value of the non-negative index, x is the measured value of the non-negative index, and the negative conversion formula is as follows: 2) Positive indicator processing: m ij is the value after positive conversion, max is the maximum value of the non-positive index, min is the minimum value of the non-negative index, and x is the measured value of the non-positive index. The positive conversion formula is as follows: 3) Intermediate indicator processing: {x i } is a set of intermediate indicator sequences, the best value is x best , the processing formula is as follows: ② Calculate the indicator variability S according to the following formula: Expressed in the form of standard deviation, x j is the average of the measured values ​​of the jth index after standardization, S j It represents the standard deviation of the measured value of the jth index after normalization. ③ Calculate the index conflict R according to the following formula: Expressed in the form of correlation coefficient, r ij Represents the correlation coefficient between evaluation index i and j: ④ Calculate the information volume C according to the following formula: C j =S j ×R j ⑤ Calculate the weight coefficient according to the following formula: The objective weight coefficient W of the jth indicator j , 3. The comprehensive evaluation method for the quality of recombinant foie gras products according to claim 2, characterized in that: The step (3) calculates the weight score according to the following formula: D i =x ij ×W j , where x ij is the measured value of the jth indicator of the ith object.

4. The comprehensive evaluation method for the quality of recombinant foie gras products according to claim 3, characterized in that: The specific steps of step (4) are: ① Determine the evaluation index, use the CRITIC weight of each index to determine the basic value of each index of the recombinant foie gras product, and sort out the matrix to be evaluated (C ij ) m×n , the C ij is the measured value of the jth indicator of the ith object, ② Determine the parent sequence C0: select the weight score of each recombinant goose liver product as the parent sequence; ③ Carry out dimensionless processing on the evaluation index: Use the mean method to carry out dimensionless processing on the values ​​of each index, that is, use the following formula to process the values ​​of each index: ④ Calculate the correlation coefficient between the comparison sequence and the parent sequence according to the following formula: In the formula, ρ is the resolution coefficient, which takes values ​​between (0, 1); The calculation is completed to obtain the correlation coefficient matrix (ξ ij ) m×n ,ξ ij is the correlation coefficient of the jth indicator of the ith object; ⑤ Calculate the correlation degree according to the following formula: Where r i is the correlation between the ith object and the parent sequence.

5. The comprehensive evaluation method for the quality of recombinant foie gras products according to claim 4, characterized in that: In step (5), the measured value of each indicator is multiplied by its correlation degree to calculate the correlation score, and the sum of the correlation scores of each indicator is the comprehensive score of the recombinant foie gras product. The correlation score is calculated specifically by the following formula: S ij =r i ×C ij , Where S ij is the association score of the jth indicator of the ith object.

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