电子鼻评价超高压-热结合处理对盐水鸭风味品质的影响

Effects of ultra-high pressure combined with heat treatment on quality of boiled salted duck by using electronic nose

使用PEN3型便携式电子鼻对分别经过200MPa/20℃、200MPa/30℃、200MPa/40℃、400MPa/20℃、400MPa/30℃、400MPa/40℃杀菌处理的真空包装盐水鸭胸脯肉进行气味检测,并对电子鼻的响应结果进行主成分分析(PCA)和线性判别法分析(LDA)。结果表明,电子鼻能很好地感应盐水鸭产品的气味,使用200MPa/40℃和400MPa/40℃处理的产品气味最接近产品的固有气味。

PEN3 portable electronic nose was used to detect the odor of vacuum packing boiled salted duck breast which was sterilized at 200 MPa /20℃,200 MPa /30℃,200 MPa /40℃,400 MPa /20℃,400 MPa /30℃,400 MPa /40℃,respectively. The response of the electronic nose results were analyzed by principal component analysis（ PCA） and linear discriminant analysis（ LDA）. The result showed that electronic nose could effectively induct the odor of boiled salted duck. The products treated by 200 MPa /40℃ and 400 MPa /20℃ had a similar odor with the untreated one.