电子鼻在对虾新鲜度评价中的应用  

Application of electronic nose in freshness evaluation of shrimp

作　　者：赵梦醒[1,2] 曹荣[1] 殷邦忠[1] 雷敏[2] 刘淇[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,青岛266071 [2]青岛农业大学,266109

出　　处：《渔业科学进展》2011年第6期57-62,共6页Progress in Fishery Sciences

基　　金：黄海水产研究所中央级公益性科研院所专项资金项目(2010-ZD-02)资助

摘　　要：以凡纳滨对虾Litopenaeus vanmamei为实验对象,研究电子鼻对不同保藏时间的凡纳滨对虾虾头和虾肉的气味响应,并与感官指标、挥发性盐基氮(TVB-N)和菌落总数进行对比分析,建立一种基于电子鼻技术的对虾新鲜度评价方法。结果表明,随着保藏时间的延长,对虾的鲜度和气味发生变化;电子鼻能将不同保藏时间的对虾区分开来,而且与感官评定、TVB-N和菌落总数检测结果一致。负荷加载分析(Loadings)显示,不同传感器对主成分的贡献率不同;采用线性判别分析(LDA)所得的总贡献率高于主成分分析(PCA)所得的总贡献率。电子鼻对虾头和虾肉的气味均有较好的响应,因此虾头和虾肉都可以用于电子鼻评价对虾的新鲜度。The response of electronic nose to the flavor change of head and flesh of the shrimp Litopenaeus vanmamei at different preservation time was investigated. Sensory evaluation and analysis of TVB-N and total bacteria count were also provided for comparison. The results showed that the flavor of L. vanmamei changed with the preservation time. The electronic nose was able to distinguish the flavor change of L. vanmamei among different preservation time and the detection result was consistent with that of sensory evaluation, the analysis of TVB-N and total bacteria count. Loadings analysis proved that different sensors have different total contribution rates. Total contribution rate calculated by linear discriminant analysis was higher than that of principal component analysis. The flavors of shrimp head and flesh triggered good responses from the electronic nose. So that both of them can be used in the freshness de- tection of L. vanmamei by electronic nose.

关 键 词：电子鼻 对虾 新鲜度 

分 类 号：TS207.3[轻工技术与工程—食品科学]