基于电子鼻的牛肉复配保鲜剂效果评价及储存时间预测模型研究  

Evaluation on Beef Freshness Preservation Agent and Development of Storage Time Predicting Model Based on Electronic Nose

作　　者：夏海娜[1] 张月东[1] 常圆境 赵浙虞 韩圆圆[1] 蔡艳萍[1] 惠国华[1] 

机构地区：[1]浙江工商大学食品生物工程学院,浙江310018

出　　处：《中国食品学报》2016年第8期254-260,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：牛肉以其丰富的营养价值而深受消费者喜爱,然而其鲜度易受环境因素影响。本文分别采用1.0%葡萄糖溶液(G)、1.0%壳聚糖(C)、1.0%葡萄糖溶液+1.0%壳聚糖(CGC)、去离子水(CON)浸泡处理牛肉样品,于低温(4℃)保存。每隔24 h测定不同试剂处理的牛肉样品的挥发性盐基氮(TVB-N)指标,判定牛肉的新鲜程度,同时测定牛肉样品的电子鼻响应。试验结果表明:葡萄糖和壳聚糖的复配保鲜剂相比其它试剂具有较好的保鲜效果,用电子鼻可灵敏地区分不同保鲜剂处理的牛肉样品。建立了葡萄糖和壳聚糖复配保鲜剂处理牛肉样品的储存时间预测模型,为牛肉新鲜度快速分析提供新思路。Beef is much in demand by customers due to its abundant nutritional value. However, beef freshness easily deteriorates when influenced by storage environmental factors. In this paper, 1.0% glucose solution（G）, 1.0% chitosan solution（C）, 1.0% glucose ＋ 1.0% chitosan solution（CGC）, and deionized water（CON） are used to cover and process beef samples. The processed samples are stored at 4 ℃ temperature. Total volatile basic nitrogen（TVB-N） are measured every 24 hours. At the same time, electronic nose responses are also measured. Experimental results demonstrate that CGC mixed preservative is more suitable for beef freshness preservation than other solutions. Electronic nose system can sensitively discriminate beef samples under different preservative processing. Finally, CGC processed beef storage time forecasting model is proposed, which provides a promising way for beef freshness rapid analysis.

关 键 词：牛肉 葡萄糖 壳聚糖 复配保鲜剂 电子鼻 信噪比 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]