电子鼻在冷却肉货架期预测模型中的应用  

Application of electric nose in shelf life predictive modeling of chilled pork

作　　者：肖虹[1] 谢晶[1] 佟懿[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2010年第12期65-68,71,共5页Science and Technology of Food Industry

基　　金：国家863重点项目(2008AA100804);"十一五"国家科技支撑计划课题-世博科技专项(2009BAK43B17);上海市教育委员会重点学科建设项目资助(J50704)

摘　　要：利用电子鼻分析了猪肉在不同贮藏温度与贮藏时间下的挥发性成分变化,利用主成分分析(PCA)与货架期(SL)分析的方法,预测猪肉的货架期。将电子鼻SL分析获得的依据猪肉气味变化判定的货架期与理化指标(挥发性盐基氮值)分析相结合,建立猪肉的货架期预测模型。实验结果表明,不同贮藏温度条件下猪肉的菌落总数值与TVBN值均随着贮藏时间的延长而呈现上升的趋势,且均符合一级化学动力学模型(R2>0·9)。将电子鼻测定的数据经PCA分析后证明电子鼻能较好地区分贮藏于不同温度下的猪肉。基于电子鼻SL分析获得的猪肉气味变化与理化指标变化具有较好的对应关系,将上述两种货架期分析方法相结合并利用Arrhenius动力学模型求得EA和Q10值,从而得到贮藏在273～283、283～293K温度段下猪肉的货架期预测模型分别为SLd=68×2·833283-T10(h)和SLg=32×2·47l293-T10(h)。Electric nose technology was used to evaluate the quality difference of pork under different storage periods and temperatures.Method of principal compounds analysis（PCA）and shelf life（SL）analysis were used to predict the shelf life of pork.The shelf life predictive model of pork by applying both chemical（TVBN assays）and olfactometric（e-nose）methods was developed.The results showed that changes in the aerobic bacterial count and total volatile base-nitrogen（TVBN）of pork with respect to different storage time and temperatures conformed to the first kinetic model with highly regression coefficients（R2〉0.9）.The samples stored at different temperatures could be well discriminated by e-nose sensors.Using SL,TVBN analysis and Arrhenius kinetic model,the Q10 value and EA value were obtained,the models of shelf-life of pork stored at 273283K and 283293K were SLd=68×2.833283-T10 and SLg=32×2.47l293-T10,respectively.

关 键 词：冷却肉 电子鼻 货架期 主成分分析 动力学模型 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]