CAJ | 학술논문

近年来，肉品在国民消费中占据越来越重的比例，对许多人而言已经成为他们获取动物蛋白的第一来源，但肉品在生产、加工、销售和消费等环节中极易发生腐败变质，尤其以微生物作用引起的腐败最为显著。在传统的肉品评价过程中，气味是评价肉品是否发生腐败变质的重要指标，而过去沿用的人工感官评价方法受主观因素主导，难以形成一个适用于现代快速准确的规范标准，所以电子鼻的出现并用于肉品检测至关重要。目前，电子鼻作为无损快速检测手段在肉品腐败检测领域中得到了广泛的应用。该文主要介绍了电子鼻的组成和工作原理，综述了电子鼻在各类肉品腐败状况检测和肉类微生物污染评价上的重要应用和研究进展，主要包括牛肉、猪肉、鸡肉及鱼类等腐败状况的检测，以及对肉类优势腐败菌的识别和预测。
근년래，육품재국민소비중점거월래월중적비례，대허다인이언이경성위타문획취동물단백적제일래원，단육품재생산、가공、소수화소비등배절중겁역발생부패변질，우기이미생물작용인기적부패최위현저。재전통적육품평개과정중，기미시평개육품시부발생부패변질적중요지표，이과거연용적인공감관평개방법수주관인소주도，난이형성일개괄용우현대쾌속준학적규범표준，소이전자비적출현병용우육품검측지관중요。목전，전자비작위무손쾌속검측수단재육품부패검측영역중득도료엄범적응용。해문주요개소료전자비적조성화공작원리，종술료전자비재각류육품부패상황검측화육류미생물오염평개상적중요응용화연구진전，주요포괄우육、저육、계육급어류등부패상황적검측，이급대육류우세부패균적식별화예측。
In recent years, the proportion of meat consumption in Chinese daily life has been increasing. For many people, meat is their first-choice source of animal protein. However, the spoilage of meat is likely to occur in pro-duction, processing, marketing, and transportation, mainly caused by microorganisms. In meat quality evaluation, smell is an important index to indicate meat spoilage. However, the artificial sensory evaluation method is often in-fluenced by subjective factors and therefore is not stable to form the standards. Nowadays, as a kind of nondestruc-tive testing technology, electronic nose has been widely used in the field of meat quality detection. The paper first introduces the composition and the working principle of electronic nose. The current application of meat spoilage detection is then introduced. The advances of the evaluation of microbial contamination on meat by electronic nose, including the detection of beef, pork, chicken and fish as well as those dominant spoilage bacteria of meat are dis-cussed.