电子鼻检测贮藏期草鱼新鲜度的变化

利用电子鼻技术对贮藏在不同温度（-4 ～15℃）与不同贮藏时间下（0～7 d）的草鱼挥发性气味进行了主要成分分析以及货架期分析,并结合挥发性盐基氮、菌落总数等相关理化品质指标进行分析.结果表明贮藏在不同温度条件下草鱼的挥发性盐基氮值与菌落总数值均随着贮藏时间的增加而增大,而且菌落总数符合一级化学动力学模型（R2＞0.9）,基于电子鼻对-4 ～15℃下气味变化结果进行的货架期分析,与该温度下理化指标变化趋势有较好的对应关系.

Detection of Freshness Change of Grass Carp During Storage at Different Conditions Based on Electronic Nose

In this study, the volatile odors of grass carp stored at different temperatures （ -4 -15℃ ） and storage times （0 -7 d） were analyzed by the principal component analysis （PCA） and shelf life （SL） using electronic nose technology. Meanwhile, the total volatile base nitrogen （TVBN） , aerobic plate count （APC） , and other physical and chemical quality indexes were also analyzed. The results showed that both TVBN value and total number of bacterial colony of grass carp increased along with the storage time at different storage temperatures, and that the total number of bacterial colony was accord with pseudo-first-order chemical kinetics model （R2 〉 0.9）. Based on the analysis of the shelf life at -4 - 15 ℃ using electronic nose, the result of grass carp in odor changes had good corresponding corre- lations with the physical and chemical quality index.