CAJ | 학술논문

应用气味指纹技术识别真空包装罗非鱼的新鲜度，结果表明鱼肉新鲜度随着贮藏时间的延长逐渐下降，8d是新鲜度等级变化的临界值；传感器响应信号随着鱼肉气味的改变而改变，部分传感器对不同新鲜度有良好响应。主成分分析能够有效区分鱼肉不同新鲜度等级，经过负荷加载分析精选出6个重要贡献的识别传感器，10个传感器和6个传感器的判别函数分析的回判正确率均大于70%。
응용기미지문기술식별진공포장라비어적신선도，결과표명어육신선도수착저장시간적연장축점하강，8d시신선도등급변화적림계치；전감기향응신호수착어육기미적개변이개변，부분전감기대불동신선도유량호향응。주성분분석능구유효구분어육불동신선도등급，경과부하가재분석정선출6개중요공헌적식별전감기，10개전감기화6개전감기적판별함수분석적회판정학솔균대우70%。
The freshness of vacuum-packed tilapia is determined by the odor fingerprint technology, the results show that fish freshness is decreased gradually with the extension of storage time, whilst 8 d is the critical point of freshness grade change; the response signal of some sensors changes as the fish odors changed, and makes good responses to different fish freshness. Different fish freshness are effectively distinguished by principal component analysis, and 6 sensors for important contribution to freshness is selected by loading analysis, the identification accuracy in discriminant function analysis reaches more than 70% using both 10 recognition sensors and 6 recognition sensors.