摘要
利用电子鼻和电子舌研究冷冻、冰鲜和冷鲜小香鸡贮藏期间风味的变化规律。对电子鼻实验数据进行雷达分析、主成分分析(principal components analysis,PCA)和荷载分析(loading),对电子舌实验数据进行PCA分析。结果表明:冷冻、冰鲜和冷鲜小香鸡不同贮藏期挥发性气味和滋味呈现显著差异,贮藏温度越高,小香鸡风味骤变时间越早。冷冻、冰鲜和冷鲜小香鸡挥发性气味发生骤变的时间拐点分别是贮藏24、8、4 d,滋味发生显著变化的时间拐点分别是贮藏12、6、3 d。对冷冻、冰鲜和冷鲜小香鸡电子鼻和电子舌检测数据与感官评分拟合后进行偏最小二乘法(partial least square,PLS)分析,相关系数>0.96,表明电子鼻和电子舌能代替感官评定。
The changes of flavor characteristics during the frozen, ice and cold storage of Small Fragrant chicken broth were investigated by electronic nose and electronic tongue. The electronic nose data were analyzed by radar analysis, principal component analysis （PCA） and loading analysis （LA）, and the electronic tongue data by PCA. The results showed that there was a significant difference in the volatile odor and taste of Small Fragrant chicken broth at different storage periods. The favor deteriorated earlier at higher storage temperature. The volatile odor changed significantly at 24, 8, and 4 days of frozen, ice and cold storage separately, and the taste changed significantly at 12, 6 and 3 days separately. The sensory scores were fitted against the instrumental data and analyzed by partial least square （PLS） regression to obtain correlation coefficients greater than 0.96. These results show that electronic tongue and nose can be an alternative to sensory evaluation.
出处
《肉类研究》
北大核心
2017年第4期50-55,共6页
Meat Research
基金
国家自然科学基金地区科学基金项目(31660449)
贵州省科技计划项目(黔科合农G字[2013]4016号)
贵州省重大科技专项计划项目(黔科合重大专项字[2015]6004)
贵阳市科学计划项目(生物重大专项[2010]筑农合同字第8-1号)
研究生卓越人才项目(黔教研合ZYRC字[204]003)
贵州省研究生工作站项目(黔教合JYSZ子[2015]009)
关键词
小香鸡汤汁
冷冻
冰鲜
冷鲜
风味
电子鼻
电子舌
Small Fragrant chicken broth
frozen storage
ice storage
cold storage
flavor
electronic nose
electronic tongue
