摘要
利用电子鼻技术检测不同贮藏温度下大菱鲆样品的挥发性气体变化情况,对所得数据进行主成分分析(PCA)、载荷分析(LA)和聚类分析(CA),并结合细菌菌落总数和挥发性盐基氮(TVB-N)含量变化进行分析,建立一种基于电子鼻的冷藏大菱鲆新鲜度判别方法。结果表明:电子鼻主成分分析、载荷分析和聚类分析能很好地区分大菱鲆0℃与4℃贮藏过程中的挥发性气味变化,气味发生变化的时间拐点分别是贮藏20 d和16 d;电子鼻分析结果与细菌菌落总数和TVB-N值变化预测的货架期终点基本一致。因此电子鼻技术可以用来判别大菱鲆冷藏过程中的新鲜度变化。
The volatile odor changes in turbot during refrigerated storage at different temperatures were detected by electronic nose. The electronic nose technology for evaluating the turbot freshness was established by principal component analysis（ PCA）,loading analysis（ LA） and cluster analysis（ CA） method. The analysis also included total number of bacterial colony and TVB-N content. The results showed that smell changes during refrigerated storage at0 ℃ and 4 ℃ could be well distinguished by PCA,LA and CA. Inflection points were 20 d and 16 d respectively.The predict shelf life by electronic nose was consistent with total bacterial count and TVB-N analysis prediction.Therefore,electronic nose technology can be used in identifying the freshness of turbot during refrigeration.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第8期170-174,共5页
Food and Fermentation Industries
基金
"十二五"国家科技支撑计划(No.2012BAD29B06)
辽宁省自然科学基金博士启动项目(No.20131003)
关键词
大菱鲆
冷藏
新鲜度
电子鼻
turbot
refrigerated storage
freshness
electronic nose
