基于电子鼻和电子舌技术的鳕鱼鲜度评定

Evaluation of Cod Freshness Based on Electronic Nose and Electronic Tongue Technology

对不同储藏时间鳕鱼的气味和浸出液的滋味分别进行电子鼻和电子舌的分析,通过对数据进行PCA、DFA和负荷加载分析,并结合挥发性盐基氮(TVBN)和菌落总数(TVC)的分析,建立一种基于电子鼻、电子舌技术判别鳕鱼新鲜度的方法。结果表明:随着贮藏时间的延长,鳕鱼鱼肉的气味、滋味变化能被电子鼻、电子舌区分出来,且电子舌的DFA三维图谱的区分度更高。二者的分析结果与TVBN、TVC结果一致。因此,可以用电子鼻和电子舌来区分不同鲜度的鱼肉,电子舌的区分度要高于电子鼻。

The flavor of cod and the taste of leaching solution at different storage time are extracted and analyzed by electronic nose and electronic tongue respectively. A method based on electronic nose and electronic tongue technology is established to judge the freshness of cod by PCA, DFA and loading analysis of data, combined with the analysis of volatile basic nitrogen (TVBN) and total colony count (TVC).The results show that the flavor and taste changes of cod meat could be distinguished by electronic nose and electronic tongue with the prolongation of storage time, and the three-dimensional DFA spectrum of electronic tongue has a higher degree of discrimination. The results of the two methods are consistent with those of TVBN and TVC. Therefore, electronic nose and electronic tongue can be used to distinguish different freshness of fish, and the distinction degree of electronic tongue is higher than that of electronic nose.