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| Comprehensive evaluation of chilled chicken quality withTOPSIS model based on combination weight |
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| DOI：10.16768/j.issn.1004-874X.2016.06.026 |
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| Abstract: |
| At 0℃，10℃ and 25℃，the contents of microorganism，T-vbn，color and lustre，viscosity，odor and
elasticity of chilled chicken were determined to establish an evaluation system by means of AHP method，Technique for
Order Preference by Similarity to an Ideal Solution（ TOPSIS） method and variable weight vector. Results indicated that
based on the importance，the indexes were ranked by microorganism > T-vbn > color and lustre > viscosity > elasticity.
Combined the subjective weighting and variable weight vector methods with TOPSIS method，the quality of chilled
chicken was comprehensively evaluated，the result showed that 0℃ was the secure environment，which provided a
relatively rigorous and scientific approach to evaluate chilled chicken quality. |
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