基于电子鼻、电子舌技术的荣昌猪肉及其制品贮藏过程新鲜度检测研究

Detection of freshness of Rongchang pork and its products during storage based on electronic nose and electronic tongue technology

中文关键词:  电子鼻，电子舌，荣昌猪肉及其制品，菌落总数，新鲜度

英文关键词:electronic nose  electronic tongue  Rongchang pork and its products  total bacterial count  freshness

中文摘要:

      目的 探究电子鼻、电子舌对贮藏期间荣昌猪肉及其制品新鲜度变化的检测效果。方法 测定贮藏期间荣昌猪肉及其制品菌落总数(total viable count, TVC)、挥发性盐基氮(total volatile basic nitrogen, TVB-N)及感官特性的变化, 并以此划分其新鲜度等级。同时, 采用电子鼻、电子舌分别对贮藏期间荣昌猪肉及其制品进行检测, 运用线性判别分析(linear discriminant analysis, LDA)、传感器贡献率分析(Loading)、主成分分析(principal component analysis, PCA)识别荣昌猪肉及其制品的新鲜度。结果 电子鼻能够检测到荣昌猪肉及其制品在贮藏期间的气味变化, 并能够对其新鲜度进行区分, 而传感器W1W对应的硫化物类的变化是电子鼻检测其新鲜度的主要依据。电子舌能够很好地区分贮藏期间荣昌猪肉及其制品的滋味变化, 并能够区分其新鲜度。结论 利用电子鼻、电子舌技术能够识别不同新鲜度的荣昌猪肉及其制品, 为进一步研究荣昌猪肉及其制品新鲜度快速检测提供方法参考和理论依据。

英文摘要:

      Objective To explore the detection effect of electronic nose and electronic tongue on the freshness changes of Rongchang pork and its products during storage. Methods Measuring the total viable count (TVC), total volatile basic nitrogen (TVB-N) and sensory properties of Rongchang pork and its products during storage to confirm the freshness according to the TVC. At the same time, electronic nose and electronic tongue were used to detect the various indexes of Rongchang pork and its products in the storage of them. Futhermore, using linear discriminant analysis (LDA), Loading analysis (Loading) and principal component analysis (PCA) to analysis these data in order to confirm the freshness of Rongchang pork and its products. Results The electronic nose could detect the odor variation and freshness of Rongchang pork also its products during storage. The changes of sulfide corresponding to sensor W1W was the major defining basis for the electronic nose detection. The electronic tongue could well distinguish the freshness and flavor changes of Rongchang pork and its products during storage. Conclusion The electronic nose and electronic tongue technology can be used to identify Rongchang pork and its products with different freshness, which provides a method reference and theoretical basis for the further study of the rapid detection of the freshness of Rongchang pork and its products.