摘要
采用电子鼻对牦牛肉、牛肉和鸭肉样品进行检测,同时对经热处理的牦牛肉和牛肉样品进行分析。通过对所获得的数据进行主成分分析(principal component analysis,PCA)和判别因子分析(discriminant factor analysis,DFA),建立用于识别不同肉类的DFA模型,并对模型进行验证,DFA模型对于未知样品的识别率达到100%,能够有效的区分和识别牦牛肉、牛肉和鸭肉样品。电子鼻分析的结果显示,热处理对牦牛肉的挥发性物质影响较大,而对牛肉的影响较小。
Samples of Yak Meat,beef,duck meat and samples with heat treatment were analyzed using electronic nose.The raw data were analyzed by using principal component analysis and discriminant factor analysis.A DFA prediction model was established to identify different meat samples,the recognition rate was 100%.This model could discriminate Yak Meat,beef and duck meat.The electric nose analysis showed that heat treatment could greatly influence the volatile substance in Yak meat.
出处
《食品与机械》
CSCD
北大核心
2011年第3期96-97,139,共3页
Food and Machinery
基金
食品加工四川省高校重点实验室项目(编号:10S01)
四川省科技厅科技支撑项目(编号:09NZ0054)
