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电子鼻检测贮藏期草鱼新鲜度的变化
引用本文:陈丽丽,赵 利,袁美兰,肖 薇,苏 琪,江武青.电子鼻检测贮藏期草鱼新鲜度的变化[J].北京工商大学学报(自然科学版),2014,32(4):64-68.
作者姓名:陈丽丽  赵 利  袁美兰  肖 薇  苏 琪  江武青
作者单位:江西科技师范大学生命科学学院/国家淡水鱼加工技术研发分中心,江西南昌,330013
基金项目:江西省高等学校科技落地计划项目
摘    要: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.

关 键 词:电子鼻  温度  草鱼  理化指标
收稿时间:2013/8/15 0:00:00

Detection of Freshness Change of Grass Carp During Storage at Different Conditions Based on Electronic Nose
CHEN Lili,ZHAO Li,YUAN Meilan,XIAO Wei,SU Qi,JIANG Wuqing.Detection of Freshness Change of Grass Carp During Storage at Different Conditions Based on Electronic Nose[J].Journal of Beijing Technology and Business University:Natural Science Edition,2014,32(4):64-68.
Authors:CHEN Lili  ZHAO Li  YUAN Meilan  XIAO Wei  SU Qi  JIANG Wuqing
Institution:(School of Life Science/National R&D Branch Center for Freshwater Fish Processing, Jiangxi Science and Technology Normal University, Nanchang 330013, China)
Abstract: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.
Keywords:electronic nose  temperature  grass carp  physical and chemical indexes
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