摘要
利用电子鼻检测了冷却猪肉在不同贮藏温度与贮藏时间下的挥发性成分变化,运用主成分分析(PCA)与判别因子分析(DFA)的方法,并结合菌落总数、挥发性盐基氮值(T-VBN)等理化指标的变化,判定冷却猪肉的新鲜程度与货架寿命。研究表明:贮藏在283K、277K条件下冷却猪肉的货架寿命终点时间分别是2 d和5 d,获得了基于PCA与DFA分析的气味指纹图谱,冷却猪肉气味分布发生变化的时间拐点与其货架寿命终点时间相一致。说明应用电子鼻技术,通过PCA与DFA分析建立的气味指纹图谱可对冷却猪肉的新鲜程度与货架寿命做出很好的判断,由此建立了一种气味识别技术来判定冷却猪肉的新鲜程度与货架寿命的方法。
Electronic nose technology was used to identify freshness of chilled pork. Electronic nose was used to investigate change of volatile component of chilled pork under different storage periods and temperatures. Method of principal compounds analysis （PCA） and discriminate factorial analysis （DFA）, the changes of physical chemistry index such as aerobic bacterial count and total volatile base-nitrogen （T-VBN） were used to assess the freshness. The shelf life of chilled pork at two storage temperatures （283 and 277K） was 2 days and 5 days respectively. The odor fingerprint based on the analysis of PCA and DFA was obtained. The inflexion of the time changes in the distribution of smell were consisted with the shelf life. Conclusion ：, the fingerprints of PCA and DFA analyzed by electronic nose well identified the freshness and shelf life of chilled pork. An approach of assessing chilled pork freshness and shelf life by sensory array fingerprint analyzer was established.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第7期169-172,共4页
Food and Fermentation Industries
基金
国家863重点项目"食品绿色供应链关键技术与产品"(No.2008AA100804)
"十一五"国家科技支撑计划课题--世博科技专项(2009BAK43B17)
上海市教育委员会重点学科建设项目资助(J50704)
关键词
冷却猪肉
电子鼻
主成分分析
判别因子分析
货架寿命
chilled pork, electric nose, principal compounds analysis, discriminate factorial analysis, shelf life
