摘要
利用电子鼻对鲐鱼在不同贮藏温度和不同贮藏时间下的挥发性成分变化进行了分析,并利用自带Winmuster软件对测得的数据进行了主成分分析(PCA)和线性判别分析(LDA);同时采用平板计数法对鲐鱼中菌落总数进行测定。结果表明:PCA和LDA分析都能很好的区分贮藏在18℃、12℃、6℃下不同贮藏时间的鲐鱼,但是LDA分析能更好地反映在不同贮藏温度和时间下鲐鱼挥发性物质的变化情况;鲐鱼在不同贮藏温度下挥发性成分分布变化趋势都存在拐点,拐点出现的时间分别是18℃的第2 d,12℃的第4 d以及6℃时的第6d,说明温度越高,到达拐点的时间也就越短;菌落总数测定试验显示菌落总数在拐点附近急剧增加,表明菌落总数的变化与挥发性成分的变化密切相关。研究表明利用电子鼻评价鲐鱼新鲜度的变化是可行的,拐点可以作为切分点。
An application of the electronic nose was used to analyze the change of Pneumatophorusjaponicus＇s volatile components at different storage temperatures and different storage periods. The raw data of the electronic nose was analyzed by Principal-Component-Analysis （PCA） and Linear Discriminant Analysis （LDA） using the Winmuster software comes with PEN3. The total plate count was also tested. The result showed that both PCA and LDA analysis could well distinguish the Pneumatophorus japonicus which stored at different temperatures and different periods, but LDA analysis was better. The inflection points existed among the distribution of the trends which described the change of volatile components, it appeared in the second, forth, and sixth day when the temperature was 18℃, 12℃ and 6℃, which illustrated that the higher the temperature was, the shorter the time of arrival inflection point. The total plate count test showed that the total number of bacteria had increased dramatically in the vicinity of inflection point. The study shows that it is feasible to evaluate the freshness of Pneumatophorusjaponicus by use of electronic nose, and the inflection point could be the cut-off point.
出处
《食品工业》
北大核心
2012年第9期34-37,共4页
The Food Industry
基金
国家国际合作项目(2010DFB34220)
国家自然科学基金项目(31071628)
浙江省优先主题重点项目2011C13027-2
浙江省大学生新苗人才计划项目(2010R411041)
关键词
鲐鱼
电子鼻
线性判别分析
菌落总数
Pneumatophorusjaponicus
electronic nose
Linear Discriminant Analysis
total plate count
