不同温度下嗅觉可视化技术区分猪肉中主要致腐菌  

Study on Discrimination of Three Dominant Spoilage Bacteria in Pork Based on Olfaction Visualization Technology

作　　者：邹小波[1] 郭雅宁[1] 石吉勇[1] 黄晓玮[1] 黄林[1] 李昕[1] 

机构地区：[1]江苏大学食品科学与生物工程学院,江苏镇江212000

出　　处：《食品与生物技术学报》2013年第9期939-944,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(60901079);全国优秀博士基金项目(200968);江苏省农业自主创新项目(CX(11)2028)

摘　　要：提出了一种基于嗅觉可视化技术的猪肉中主要致腐菌的检测方法。在室温(20℃)、冷藏(4℃)和冷冻(-16℃)3种贮藏条件下,精心挑选了4种卟啉化合物组成可视化传感器。将该可视化传感器分别检测染有3种主要致腐菌(韩国假单胞杆菌、热杀索丝菌、梭状芽胞杆菌)的猪肉样本,用图像处理技术分析可视化传感器与猪肉样本挥发性气体反应前后的颜色变化,并利用主成分分析法提取不同猪肉样本挥发性气味的特征信息,用于猪肉中上述3种主要致腐菌的区分。检测结果显示,嗅觉可视化技术对染有韩国假单胞杆菌样本组的识别率为98%,对染有梭状芽孢杆菌和热杀索丝菌样本组的识别率均为100%。研究结果表明,嗅觉可视化传感器阵列能够区分猪肉中的上述3种主要致腐菌。This paper proposed a method to detect three Dominant Spoilage Bacteria in pork based on olfaction visualization technique. At room temperature （20 ℃）,cold （4 ℃） and freeze （-16 ℃） conditions,4 kinds of porphyrins were selected carefully to consist of visual sensors. The visual sensors was used to detect the pork sample which were infected three Dominant Spoilage Bacteria. The image processing techniques was used to collect images before and after the colorimetric sensor array interacted with pork svolatile flavors,then using principle components analysis （PCA） get digital signals which reflected the characteristics of pork sample flavors to discriminate above three Dominant Spoilage Bacteria. The detection results show that the recognition rates of the Pseudomonas koreensis group was achieved 98%,the Brochothrix thermosphaeta group and Bacillus fusiformis group were achieved 100%. The research results show that olfaction visualization technology can discriminate three Dominant Spoilage Bacteria.

关 键 词：猪肉 嗅觉可视化技术 主要致腐菌 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] TP391.41[轻工技术与工程—食品科学与工程]