食品工业科技2018，Vol.39Issue(7)：243-248,6.DOI:10.13386/j.issn1002-0306.2018.07.043
电子鼻技术对猪肉挥发性盐基氮的预测研究
Research on prediction of the total volatile basic nitrogen in pork by electronic nose technique
摘要
Abstract
In order to predict freshness of different proportion of fat and lean pork,TVB-N content and nutrient of fresh pork was detected under the condition of 4 ℃.The volatile odor information of fresh pork was also detected by electronic nose technology.The regression prediction model of nutrient components was established with the characteristic values of sensor array.Two kinds of TVB-N neural network prediction models were established for classifying and not classifying the proportion of fat and lean.The results showed that the classification and establishment of neural network model to predict the effect better.After classifying the samples into two categories and establishing 2 models,correlation coefficient of the model training group was 0.994,0.985 (p ＜0.01),the correlation coefficient of prediction group reached 0.984,0.979 (p ＜ 0.01).The absolute error of the model was small and the distribution interval was concentrated.The 86％ and 62.6％ samples of the absolute error between 0～1 in the training group.There was no absolute error of more than 2.5 samples,only 8.5％ samples in the prediction group was greater than 2.5.There exists a good correlation between e-nose sensor signal and TVB-N content,the electronic nose detection technique could be used as a rapid way to predict TVB-N content and to evaluate pork freshness with non destructive test.关键词
电子鼻/挥发性盐基氮/猪肉新鲜度/多元线性回归/BP神经网络Key words
electronic nose/total volatile basic nitrogen (TVB-N)/pork freshness/multiple linear regression (MLR)/back propagation neural network(BPNN)分类
轻工纺织引用本文复制引用
蒙万隆,郑丽敏,杨璐,程国栋,许姗姗..电子鼻技术对猪肉挥发性盐基氮的预测研究[J].食品工业科技,2018,39(7):243-248,6.基金项目
“十三五”国家科技支撑计划项目(2016YFD0401504) （2016YFD0401504）
生猪产业技术体系北京市创新团队项目(BAIC02-2016). （BAIC02-2016）
