肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
7期
21-24,29
,共5页
沈旭娇%刘登勇%周光宏%王进%杨硕
瀋旭嬌%劉登勇%週光宏%王進%楊碩
침욱교%류등용%주광굉%왕진%양석
盐水鸭%超高压%货架期%电子鼻
鹽水鴨%超高壓%貨架期%電子鼻
염수압%초고압%화가기%전자비
boiled salted duck%ultra-high pressure%shelf-life%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。
使用 PEN3型便攜式電子鼻對分彆經過200MPa/20℃、200MPa/30℃、200MPa/40℃、400MPa/20℃、400MPa/30℃、400MPa/40℃殺菌處理的真空包裝鹽水鴨胸脯肉進行氣味檢測，併對電子鼻的響應結果進行主成分分析（PCA）和線性判彆法分析（LDA）。結果錶明，電子鼻能很好地感應鹽水鴨產品的氣味，使用200MPa/40℃和400MPa/40℃處理的產品氣味最接近產品的固有氣味。
사용 PEN3형편휴식전자비대분별경과200MPa/20℃、200MPa/30℃、200MPa/40℃、400MPa/20℃、400MPa/30℃、400MPa/40℃살균처리적진공포장염수압흉포육진행기미검측，병대전자비적향응결과진행주성분분석（PCA）화선성판별법분석（LDA）。결과표명，전자비능흔호지감응염수압산품적기미，사용200MPa/40℃화400MPa/40℃처리적산품기미최접근산품적고유기미。
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℃, 400MPa/30℃, 400MPa/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 e-lectronic nose could effectively induct the odor of boiled salted duck. The products treated by 200MPa/40℃ and 400MPa/20℃ had a similar odor with the untreated one.
