The quality evaluation was given to ten homemade frozen shrimps by several appropriate sensory and physiochemical indexes (one good-quality Thailand shrimp was given to compare with).
选用一些适当的感官和理化指标，对国产市售十种冷冻虾仁(以一种优质泰国虾仁作参照)进行了质量评价。
Therefore, the use characteristics could be judged by determining the indexes such as protein content, NSI and sensory evaluation be-fore applying those products for food processing.
食品加工厂在应用前可通过测定蛋白质含量、氮溶解指数等指标结合感观分析来判别其应用性能。
The establishment of the model effectively cut down the subjective differences in sensory indexes by mathematics processing, thus enabling a more objective evaluation of the product.
建立的质量评定模型使感官指标的主观差别通过数学处理得到有效降低，从而可以对产品进行更客观的评价。
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