电子鼻技术研究不同包装调理预制烤猪肉冷却贮藏过程中品质的变化  

Electronic Nose to Detect Quality Changes of Marinated Pork Packaged by Different Methods during Chilled Storage before Grilling

作　　者：任静[1] 孙方达[1] 程龙[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院食品安全与营养协同创新中心,黑龙江哈尔滨150030

出　　处：《肉类研究》2016年第5期30-35,共6页Meat Research

基　　金：黑龙江省科技计划项目(GC13B212);"十二五"国家科技支撑计划项目(2012BAD28B02);国家公益性行业(农业)科研专项(201303082)

摘　　要：应用电子鼻技术研究托盘包装和真空包装调理预制烤猪肉4℃冷藏过程中品质的变化,评价其随着贮藏时间延长的新鲜程度的变化。结果显示:电子鼻技术可将不同包装的调理预制烤猪肉在不同贮藏时期的气味完全区分开,表明样品在不同贮藏期间气味的变化速率很快。电子鼻技术适用于对不同贮藏时间调理肉新鲜程度的区分,并且可达到很好地区分效果。同时说明,可以利用电子鼻技术测定调理预制烤猪肉在贮藏过程中是否发生腐败变质。The quality changes of marinated pork packaged in a tray or vacuum during storage at 4 ℃ before grilling were detected using an electronic nose. This study further evaluated changes in the freshness of marinated pork with storage time. It was found that electronic nose technology could accurately discriminate among the odors of marinated pork stored for different time periods. The results of electronic nose analysis indicated that the odor of marinated pork changed fast during chilled storage. Furthermore, this study demonstrated that electronic nose was useful to detect if the marinated pork deteriorated or spoiled during chilled storage.

关 键 词：电子鼻 包装 预制烤猪肉 品质变化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]