摘要
利用电子鼻技术对调理牦牛肉在冷藏过程中,不同贮藏时间下的挥发性气味进行了识别,采用主成分分析法(PCA)及判别因子分析(DFA)对所获得的响应信号进行分析,并将分析结果与理化检测数据进行比对。实验结果发现,随着贮藏时间的延长和新鲜度的下降,肉类原料的气味发生变化,电子鼻技术能有效的区分样品之间的差异,通过与理化检测数据的比对发现电子鼻对调理牦牛肉新鲜度的识别较准确。
An electric nose was used to evaluate the quality of the yak meat under different storage periods at 4℃. The raw data of the yak meat of the electric nose analysis were analyzed by principal compounds analysis （PCA） and discriminate factor analysis （DFA）. The predicted results were compared with traditiona1 physical and chemical indicators. The result showed that yak meat had different odor with the development of storage time and freshness. Electric nose technology could not only distinguish different samples accurately , but also distinguish the freshness of yak meat accurately by contract with physical and chemical indicators.
出处
《食品研究与开发》
CAS
北大核心
2014年第21期89-92,共4页
Food Research and Development
基金
肉类加工四川省重点实验室开放基金科研项目(09R04)
关键词
电子鼻
辨别因子分析法
牦牛肉
冷藏
electronic nose
discriminate factor analysis
yak meat
cold storage
