摘要
为了使用电子鼻快速客观地评价鱼肉的品质和鲜度,以新鲜竹荚鱼为原料,分别进行传统鲜度检测和电子鼻检测,通过对电子鼻数据进行PCA和LDA等分析,检验数据区分度显著,建立传统指标与电子鼻数据对应相关式,为海产品的海上运输、贮藏、销售等提供质量判别的理论依据。
In order to use the electronic nose evaluate the quality and freshness quickly, the fresh bluefish was prepared through sensory evaluation, conventional testing to determine its freshness, and establish between freshness key indicators and electronic nose principal component and linear discrimination relationship, for the theoretical foundation of marine transport, port acceptance, factory processing and marketing quality evaluation.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2012年第5期384-388,共5页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
国家科技部国际合作项目(2010DFB34220)
关键词
电子鼻
鱼肉
鲜度
electronic nose
fish
freshness
