摘要
利用电子鼻分别对0℃和10℃不同贮藏时间的鸡肉进行气味指纹分析,同时进行总挥发性盐基氮(TVBN)、菌落总数检测和感官评价。对气味指纹数据进行主成分分析(PCA)和判别因子分析(DFA),采用偏最小二乘法(PLS)构建电子鼻输出信号与TVBN、菌落总数和感官评分的关系曲线。结果表明,PCA和DFA分析能区分0℃和10℃下不同贮藏时间的鸡肉,通过电子鼻PCA和DFA分析获得的结果与其新鲜度具有较好的相关性。0℃样品的TVBN、菌落总数和感官评分实测值与PLS法得到的拟合值的相关系数分别为0.9920、0.9656和0.9812;10℃样品对应的相关系数分别为0.9873、0.9762和0.9880。利用电子鼻不仅能够区分开0℃和10℃下不同贮藏时间的鸡肉,而且可以对样品的TVBN、菌落总数和感官评分值进行预测。
Odor fingerprint analysis of chicken samples stored at 0℃ and 10%; for different time was carried out using electronic nose. At the same time the total volatile basic nitrogen（TVBN） and total number of colonies were detected,and sensory change was evaluated. Odor fingerprint data were analyzed using methods of principal component analysis（PCA） and discriminant factor analysis（DFA）. Correlation curves between electronic nose output signals and TVBN,the total number of colonies and sensory scores,respectively were established using partial least squares（PLS）. Results showed that chicken samples stored at 0℃ and 10℃ for different storage days could be distinguished using PCA and DFA analysis. There was good correlation between the results obtained by electronic nose combined with PCA and DFA analysis and the samples＇ freshness. The correlation coefficients between TVBN,the total number of colonies and sensory scores and odor signal values fitted by PLS for 0%; samples,respectively,were 0.9920,0,9656 and 0.9812. And the correlation coefficients for 10℃ samples were 0.9873,0.9762 and 0.9880. Electronic nose not only could distinguish samples under 0℃ and 10℃ for different time,but could predict TVBN value,the total number of colonies and sensory scores of samples.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期53-56,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划(2013BAD19B02)
山东省自主创新及成果转化专项(2014ZZCX02701)
关键词
气味指纹
电子鼻
鸡肉
品质劣变
odor fingerprint
electronic nose
chicken
quality deterioration
