Comprehensive evaluation of chilled chicken quality with TOPSIS model based on combination weight

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.