不同保藏方式南美白对虾的电子鼻分析  

Applications of sensor array fingerprint technology in White-leg Shrimp Litopenaeus vannamei of different preservation methods

作　　者：韩丽[1] 赵勇[1] 朱丽敏 孙湛 潘迎捷[1] 

机构地区：[1]上海海洋大学食品学院,上海200090 [2]Alpha M. O. S., Toulouse, France 31,亚太办事处,上海200336

出　　处：《食品工业科技》2008年第11期240-243,共4页Science and Technology of Food Industry

基　　金：上海市科技兴农重点攻关项目(沪农科攻字2005第4-2号;沪农科攻字2006第10-5号);上海市重点学科建设项目(T1102);上海高校选拔培养优秀青年教师科研专项基金(677171401)

摘　　要：基于Alpha MOS公司生产的FOX4000型电子鼻,对不同贮藏条件下和不同贮藏时间的南美白对虾样品进行分析,并结合感官评定与微生物计数培养分析,旨在建立一种基于电子鼻对虾质量评价的方法,并对不同保藏方法的南美白对虾的气味进行研究。三种保藏方法是:组1:直接放入4℃冰箱中,即非气调保藏;组2:经40%CO2+60%N2气调包装,4℃冰箱保藏;组3:经60%CO2+15%N2+25%O2气调包装,4℃冰箱保藏。结果显示,三组对虾样品感官得分逐渐下降;pH先下降后上升;细菌总数逐渐增多。三种不同保藏方式的对虾不同保藏时间气味有很大的差别;随着贮藏时间的延长,传感器的响应强度逐渐增强,且不同贮藏时间的样品可以相互区分;组3条件下气调气味变化最为缓慢;并且气调保藏约延长货架期6d。电子鼻可以用于不同保藏方式南美白对虾气味的检测。Sensor array fingerprint analyzer was implemented for a stability study of White-leg Shrimp Litopenaeus vannamei Three different preservation methods were as follows： sample one： stored in 4℃ ; sample two ： packaged with 40% CO2 ＋ 60% N2 then stored in 4℃ ; sample three ： packaged with 60% CO2 ＋ 15 % N2 ＋ 25% O2 then stored in 4℃. The results showed the sensory evaluation during preservation was decreased, pH decreased earlier then rised,bacterial communities were gradually increased in quantity. When preserved with different time, White-leg Shrimp Litopenaeus vannamei stored in three ways had different odors. As the preservation time prolonged, the response intension of the sensor intensified gradually and samples preserved with different time could be differentiated. The odor of the samples stored in the third way changed the most slowly. In addition,the shelf life of the samples stored in Modified atmosphere was 6d longer than those stored in other way. Fingerprinting technology can be used to test food quality.

关 键 词：气调包装 南美白对虾 电子鼻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]