肉类研究Issue(7)：21-24,29,5.
电子鼻评价超高压-热结合处理对盐水鸭风味品质的影响
Effects of ultra-high pressure combined with heat treatment on quality of boiled salted duck by using electronic nose
摘要
Abstract
PEN3 portable electronic nose was used to detect the odor of vacuum packing boiled salted duck breast which was sterilized at 200 MPa/20℃, 200 MPa/30℃, 200 MPa/40℃, 400 MPa/20℃, 400MPa/30℃, 400MPa/40℃, respectively. The response of the electronic nose results were analyzed by principal component analysis ( PCA) and linear discriminant analysis ( LDA) . The result showed that e-lectronic nose could effectively induct the odor of boiled salted duck. The products treated by 200MPa/40℃ and 400MPa/20℃ had a similar odor with the untreated one.关键词
盐水鸭/超高压/货架期/电子鼻Key words
boiled salted duck/ultra-high pressure/shelf-life/electronic nose引用本文复制引用
沈旭娇,刘登勇,周光宏,王进,杨硕..电子鼻评价超高压-热结合处理对盐水鸭风味品质的影响[J].肉类研究,2014,(7):21-24,29,5.基金项目
中央高校基本科研业务费自主创新重点研究项目（kyz201155）；江苏省食品资源开发与质量安全重点建设实验室资助项目（SPKF201323）。 （）
