电子鼻检测复合涂膜对中国对虾保鲜的影响

Effect of composite coating on preservation of Chinese shrimp by electronic nose detection

利用壳聚糖、ε-聚赖氨酸、卡拉胶对中国对虾进行涂膜,研究电子鼻对不同涂膜处理的中国对虾气味响应,并与感官评价、挥发性盐基氮(TVB-N)进行对比分析,建立一种基于电子鼻技术的对虾新鲜度评价方法。研究结果显示,电子鼻能够区分不同涂膜处理的中国对虾,且结果与感官评价、TVB-N值结果一致。此外,负荷加载分析(Loadings)显示,不同传感器对主成分的贡献率不同,传感器W1W(无机硫化物)和W2W(有机硫化物)对第一主成分贡献率较大,W5S(氮氧化合物)和的W1S(烃类物质)传感器对第2主成分贡献率较大。电子鼻对中国对虾贮藏期间气味有较好的响应,因此可以采用电子鼻系统评价中国对虾的新鲜度。

Chitosan ,ε-polylysine and carrageenan were used to treat the Chinese shrimp, electronic nose system was used as a indicator to explore the effects of different coating treatments, the sensory evaluation and analysis of TVB-N were also provided for comparison.The results showed that electronic nose coule distinguish between different coated shrimp treatment, and the detection result was consistent with that of sensory evaluation and the analysis of TVB-N.In addition, Loadings analysis method showed that W1W(inorganic sulfide）and W2W(organic sulfide）had a large variance to the first main axis, W5S （nitrogen oxide)and W1S （hydrocarbon）had a large variance to the second main axis.The electronic nose had a good response to the odor of Chinese shrimp during storage. Therefore, the electronic nose system could be used to evaluate the freshness of Chinese shrimp.