中文摘要：

在统一培养基浓度的标准上设置0、10、25℃3个温度水平,进行冷鲜鸡品质变化试验,监测菌落总数、挥发性盐基氮、色泽、黏度、气味和弹性6项指标,采用层次分析法（AHP）、变权向量与TOPSIS相结合的方法建立评价体系。结果表明,根据AHP赋权后的单一指标权重为：菌落总数〉挥发性盐基氮〉色泽〉黏度〉气味〉弹性;通过逼近理想解排序构建的冷鲜鸡综合品质安全评价体系,得到冷鲜鸡综合品质安全评价最高的是0℃试验环境。应用组合权重与TOPSIS相结合的方法,可以有效地对冷鲜鸡品质安全进行综合评价,并快速优选0℃温度环境作为冷鲜鸡供应链的恒温条件。

英文摘要：

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.