摘要
利用电子鼻对冷藏(4℃)和微冻(-3℃)贮藏下的鲫鱼肉挥发性气味变化进行了研究,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),并将样品气味感官评分和电子鼻测得的数据结合,进行偏最小二乘回归分析(PLS),建立一种基于电子鼻的判别鲫鱼新鲜度方法。结果表明:PCA和DFA分析均能将冷藏和微冻贮藏下的样品,随贮藏时间延长,挥发性气味的变化有效区分开,第一和第二主成分累计贡献率分别达到99.797%和99.425%。DF1和DF2累计贡献率达到99.263%和97.807%。气味感官评分和电子鼻数据经偏最小二乘回归分析(PLS),相关系数(R2)达到0.9976和0.9887,存在高度的相关性。因此电子鼻可以将冷藏和微冻贮藏下,不同新鲜度的鲫鱼区分开。冷藏样品的区分效果优于微冻样品。
The volatile odor changes of Carassius Auratus which stored at refrigeration （4℃）and partial freezing （-3℃） separately were investigated by electronic nose.The raw data of the sensor＇ s evaluation was analyzed by principal component analysis（PCA） and discriminant factor analysis（DFA）, then combination the smell sensory score with electronic nose data for PLS analysis.The results showed that with the extension of storage time,the smell changes of samples under different storage temperatures both can be distinguished by PCA and DFA analysis effectively. The cumulative contribution rate of the first and second principal components reached to 99.797% and 99.425% respectively.The cumulative contribution rate of DFI and DF2 reached to 99.263% and 97.807%.The correlation coefficient（ R2 ） reached to 0.9976 and 0.9887 through the analysis of PLS between the smell sensory score and electronic nose data,there was a high correlation between them.Therefore the electronic nose could be used for distinguish different freshness of Crucian Carp stored at refrigeration and partial freezing.But the samples stored at refrigeration had a better effect of distinction.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第19期284-288,共5页
Science and Technology of Food Industry
基金
上海海洋大学水产动物遗传育种中心(ZF1206)
关键词
冷藏
微冻
鲫鱼
新鲜度
电子鼻
refrigeration
partial freezing
electronic nose
principal component analysis
quality
