电子鼻技术在小黄鱼新鲜度检测中的应用  

Application of electronic nose technology in small yellow croaker freshness

作　　者：白丽娟[1] 齐馨[1] 陈洋[1] 金嫘[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2016年第14期63-66,72,共5页Science and Technology of Food Industry

基　　金：科技部星火计划项目(2013GA650011)

摘　　要：采用电子鼻获取不同保藏条件和时间的小黄鱼的气味信息,通过对数据进行主成分分析(PCA)和线性判别分析(LDA)并结合挥发性盐基氮(TVB-N)、菌落总数和三甲胺含量的变化进行分析,建立一种利用电子鼻技术判别小黄鱼新鲜度的方法。结果表明,无论冷冻、冰鲜还是常温保藏,随着保藏时间的延长,电子鼻传感器的响应强度逐渐增大。不同保藏条件气味变化呈现一定趋势,即冰鲜和常温保藏时气味响应强度增大,区分明显;且电子鼻分析结果与理化指标结果基本一致。因此电子鼻技术可以用来检测不同新鲜度的小黄鱼。The flavor change of small yellow croaker was evaluated by electronic nose during different storage periods. An electronic nose technology was established to evaluate the freshness of small yellow croaker,which was showed by principal component analysis（ PCA） and linear discriminate analysis（ LDA） coupled with TVB- N and total bacterial counts as well as tri- methylamine（ TMA）. The results showed that the flavor of small yellow croaker was changed with the extension of storage period of frozen,ice and the normal temperature.The response of electronic nose revealed a gradual increase as time goes on.The results of electronic nose were consistent with TVB- N analysis,TMA analysis and total bacterial count determination.Therefore,electronic nose could be used to identify the freshness of small yellow croaker.

关 键 词：电子鼻 小黄鱼 新鲜度 应用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]