基于嗅觉可视化技术的猪肉新鲜度检测

嗅觉可视化技术是使非可见物质成像(主要是气体成像)的一种无损检测新技术,属人工嗅觉模拟技术的一个新分支.使用卟啉和pH指示剂作为嗅觉可视化传感器阵列的气敏材料,检测猪肉中的优势致腐菌和新鲜度.将3种优势致腐菌(梭状芽孢杆菌、热死环丝菌、假单胞菌)分别接种至3组猪肉样本中,在3种温度(-16℃,4℃和20℃)条件下分别贮藏不同的时间后,采用扫描仪获取可视化传感器阵列与每个样本反应前后的图像信息;将阵列反应前后的颜色差值作为样本特征值,对不同的猪肉样本经不同贮藏时间后产生的挥发性气味,可视化传感器阵列显示其特定的颜色图像与其对应.结果表明,嗅觉可视化技术可以用于检测猪肉的优势致腐菌以及判断猪肉的新鲜度.

Research.on.Discrimination.of.Dominant.Spoilage.Bacteria.in.Pork.Based.on.Porphyrins.and.pH.Indicators.Gas-Sensing.Material

Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology,which can solve common problems of traditional gas sensor.In order to detect the dominant spoilage bacteria(Clostridium,Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork,porphyrins and pH indicators were used as gas-sensing materials.The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures(16,4 ℃and 20 ℃).The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected,then image processing techniques was used to get digital signals which reflected the freshness of pork.The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.