肉类研究2017，Vol.31Issue(3)：40-44,5.DOI:10.7506/rlyj1001-8123-201703008
基于电子鼻技术的秋刀鱼新鲜度评价
Freshness Evaluation of Pacific Saury Freshness by Electronic Nose
摘要
Abstract
The volatile flavor compounds of Pacific saury stored at 4 ℃ were evaluated using a portable PEN-3 electronic nose (E-nose). The collected data were then analyzed by loadings analysis, linear discriminant analysis (LDA) and principal component analysis (PCA) for correlation with pH value, sensory evaluation and total volatile basic nitrogen (TVB-N) as well as total bacterial counts. It turned out that the flavor of Pacific saury changed with storage time. The most significant changes were observed in the E-nose responses to nitrogen oxides, organic sulfur and inorganic sulfur compounds. Significant correlations existed between E-nose analysis and sensory evaluation, pH value and TVB-N value and total bacterial count. Therefore, electronic nose could provide a new way to rapidly identify the freshness of Pacific saury.关键词
电子鼻/秋刀鱼/新鲜度/评价Key words
electronic nose/Pacific saury/freshness/identification分类
轻工纺织引用本文复制引用
杨震,贡慧,刘梦,彭朝辉,史智佳..基于电子鼻技术的秋刀鱼新鲜度评价[J].肉类研究,2017,31(3):40-44,5.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400703) （2016YFD0400703）
