基于电子鼻技术的鲈鱼新鲜度评价  

Identification of Lateolabrax japonicus Freshness by Electronic Nose

作　　者：赵梦醒[1,2] 丁晓敏[1,3] 曹荣[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,山东青岛266071 [2]青岛农业大学食品科学与工程学院,山东青岛266109 [3]青岛大学医学院生物系,山东青岛266071

出　　处：《食品科学》2013年第6期143-147,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B05)

摘　　要：采用电子鼻获取不同保藏时间鲈鱼(Lateolabrax japonicus)鱼鳃和鱼肉的气味信息,通过对数据进行主成分分析(PCA)、线性判别分析(LDA)和负荷加载分析,并结合感官评价、挥发性盐基氮(TVB-N)和菌落总数进行分析,建立一种基于电子鼻技术判别鲈鱼新鲜度的方法。结果表明,随着保藏时间的延长,电子鼻传感器的响应强度逐渐增大,鲈鱼鱼鳃和鱼肉的气味随之发生变化,且鱼鳃的气味响应强度大于鱼肉,其中2号传感器对第1主成分的贡献率最大;电子鼻分析结果与感官、TVB-N值和菌落总数结果基本一致。因此电子鼻可以用来区分不同新鲜度的鲈鱼,鱼鳃的区分效果优于鱼肉。The flavor change in the gill and flesh of Lateolabraxjaponicus during different storage periods was evaluated by electronic nose. An electronic nose technology for evaluating the freshness of Lateolabraxjaponicus was established through principal component analysis （PCA）, linear discriminant analysis （LDA） and loadings analysis coupled with sensory evaluation and TVB-N as well as total bacterial counts. The results showed that the flavor in the gill and flesh of Lateolabrax japonicus was changed with the extension of storage period. The response of electronic nose revealed a gradual increase, and the second sensor played an important role in the first principal component. The response of electronic nose to the gill was stronger than that to the flesh. The analytical results of electronic nose were consistent with the results from sensory evaluation, TVB-N analysis and total bacterial count determination. Therefore, electronic nose can be used to identify the freshness of Lateolabraxjaponicus and has a better discrimination in the flavor of the gill than that of the flesh.

关 键 词：电子鼻 鲈鱼 新鲜度 评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]