摘要
以带骨鸡肉为原料熬制鸡汤,得到不同熬制时间的鸡汤,然后对鸡汤样品进行脱脂、调配、浓缩、杀菌等处理,利用电子鼻技术对鸡汤样品分别进行测定,通过主成分分析(PCA)方法对所得数据进行分析。结果表明:PCA分析方法能够很好的分辨不同熬制时间、去脂前后、调配前后、杀菌前后及不同浓度的鸡汤,因此PCA分析方法对于鸡汤产品的不同工艺条件的区分效果明显,是区分不同加工阶段鸡汤的有效分析方法。
In order to find a robust method to evaluate chicken soup flavor,chicken soup of different processing phases（boiling,defatting,adding accessories,concentration,sterilizing） were collected and analyzed by electric nose.The data obtained were consequently analyzed by the methods of Principle Component Analysis（PCA）.The result showed that PCA could distinguish chicken soup of different processing phases,indicating that PCA is an effective analysis method of chicken soup.
出处
《食品科技》
CAS
北大核心
2013年第4期294-301,共8页
Food Science and Technology
