气味指纹技术评价真空包装罗非鱼的新鲜度研究  

Freshness Evaluation of Vacuum-packed Tilapia Using Odor Fingerprint Technology

作　　者：钟赛意[1] 刘寿春[2] 秦小明[1] 王维民[1] 林华娟[1] 谌素华[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088 [2]北京市农林科学院北京农业信息技术研究中心,北京100097

出　　处：《农产品加工（创新版）（中）》2013年第8期75-78,共4页Farm Products Processing

基　　金：广东海洋大学引进人才科研基金(E12319)

摘　　要：应用气味指纹技术识别真空包装罗非鱼的新鲜度,结果表明鱼肉新鲜度随着贮藏时间的延长逐渐下降,8 d是新鲜度等级变化的临界值;传感器响应信号随着鱼肉气味的改变而改变,部分传感器对不同新鲜度有良好响应。主成分分析能够有效区分鱼肉不同新鲜度等级,经过负荷加载分析精选出6个重要贡献的识别传感器,10个传感器和6个传感器的判别函数分析的回判正确率均大于70%。The freshness of vacuum-packed tilapia is determined by the odor fingerprint technology, the results show that fish freshness is decreased gradually with the extension of storage time, whilst 8 d is the critical point of freshness grade change; the response signal of some sensors changes as the fish odors changed, and makes good responses to different fish freshness. Different fish freshness are effectively distinguished by principal component analysis, and 6 sensors for important contribution to freshness is selected by loading analysis, the identification accuracy in discriminant function analysis reaches more than 70% using both I0 recognition sensors and 6 recognition sensors.

关 键 词：气味指纹技术 传感器 主成分分析 判别分析 鱼品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]