基于电子鼻和电子舌技术的鳕鱼鲜度评定
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摘要
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.
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.
引文
[1]易宇文,范文教,贾洪峰,等.基于电子舌的微冻鲢鱼新鲜度识别研究[J].食品与机械,2014,30(2):142-145.
[2]赵永强,李娜,李来好,等.鱼类鲜度评价指标及测定方法的研究进展[J].大连海洋大学学报,2016,31(4):456-462.
[3]孙晓飞.建立一种快速鉴定大西洋鳕鱼及其制品的SYBR Green荧光PCR方法[J].东北师大学报(自然科学版),2017,49(3):127-130.
[4]朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1988(2):187-190.
[5]于琴芳,邓放明.鲢鱼、小黄鱼、鳕鱼和海鳗肌肉中营养成分分析及评价[J].农产品加工·学刊,2012(9):11-14,18.
[6]吕日琴.鱼新鲜度检测方法研究进展[J].中国农业科技导报,2015,17(5):18-26.
[7]赵培城.海洋水产品新鲜度的现代检测技术研究进展[J].食品与生物技术学报,2015,34(9):897-905.
[8]佟懿,谢晶,肖红,等.鲳鱼货架期预测模型的电子鼻评价与研究[J].水产学报,2010,34(3):367-374.
[9]韩姣姣,裘迪红,宋绍华.电子鼻检测植物乳杆菌发酵草鱼中的风味物质[J].食品科学,2012,33(10):208-211.
[10]贾洪锋,范文教,陈云川,等.基于电子鼻的鲢鱼新鲜度评价[J].食品研究与开发,2012,33(7):191-194.
[11]唐艳,张宾,崔博升,等.基于电子鼻的鲐鱼新鲜度研究[J].食品工业,2012(9):34-37.
[12]李璇,邓尚贵,张宾,等.基于电子鼻的竹荚鱼肉鲜度及品质的评价[J].浙江海洋学院学报(自然科学版),2012,31(5):384-388.
[13]郭淼.金鲳鱼货架期品质快速检测方法研究[J].中国食品学报,2015,15(12):195-202.
[14]鲁伟.冰鲜黄鸡肉品质评定与鲜度分级研究[D].扬州:扬州大学,2017.
[15]田晓静.基于电子鼻和电子舌的羊肉品质检测[D].杭州:浙江大学,2014.
[16]孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013.
[17]惠国华,厉鹏,吴玉玲,等.基于电子鼻系统的水果腐败过程表征方法[J].农业工程学报,2012,28(6):264-268.
[18]殷勇,郝银凤,于慧春.基于多特征融合的电子鼻鉴别玉米霉变程度[J].农业工程学报,2016,32(12):254-260.
[19]GB 5009.228-2016,食品中挥发性盐基氮的测定[S].
[20]GB 4789.2-2016,食品微生物学检验菌落总数测定[S].
[21]李颖畅,刘明爽,李乐,等.蓝莓叶多酚对冷藏鲈鱼品质的影响[J].中国食品学报,2015,15(2):120-125.
[22]Cheng J H.Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets:a review[J].Critical Reviews in Food Science&Nutrition,2015,55(7):1012-1225.
[23]郑振霄.3种保鲜方法对鲐鱼贮藏期间鲜度的影响[J].中国食品学报,2016,16(1):181-187.
[24]El Marrakchi A.Sensory,chemical,and microbiological assessments of moroccan sardines(Sardina pilchardus)stored in ice[J].Journal of Food Protection,1990,53(7):600-605.
[25]Harpaz S,Glatman L,Drabkin V,et al.Effects of herbal essential oils used to extend the shelf life of freshwaterreared Asian sea bass fish(Lates calcarifer)[J].Journal of Food Protection,2003,66(3):410-417.
[26]GB/T 18108-2008,鲜海水鱼[S].
[27]国际食品微生物规格委员会(ICMSF).微生物检验与食品安全控制[M].北京:中国轻工业出版社,2012:110-122.
[28]丁婷,李婷婷,励建荣.0℃冷藏三文鱼片新鲜度综合评价[J].中国食品学报,2014,14(11):252-259.
[29]赵梦醒,丁晓敏,曹荣,等.基于电子鼻技术的鲈鱼新鲜度评价[J].食品科学,2013,34(6):143-147.
[30]杨震.基于电子鼻技术的秋刀鱼新鲜度评价[J].肉类研究,2017,31(3):40-44.
[31]周亦斌.基于电子鼻的西红柿与黄酒的检测与评价研究[D].杭州:浙江大学,2005.
[2]赵永强,李娜,李来好,等.鱼类鲜度评价指标及测定方法的研究进展[J].大连海洋大学学报,2016,31(4):456-462.
[3]孙晓飞.建立一种快速鉴定大西洋鳕鱼及其制品的SYBR Green荧光PCR方法[J].东北师大学报(自然科学版),2017,49(3):127-130.
[4]朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1988(2):187-190.
[5]于琴芳,邓放明.鲢鱼、小黄鱼、鳕鱼和海鳗肌肉中营养成分分析及评价[J].农产品加工·学刊,2012(9):11-14,18.
[6]吕日琴.鱼新鲜度检测方法研究进展[J].中国农业科技导报,2015,17(5):18-26.
[7]赵培城.海洋水产品新鲜度的现代检测技术研究进展[J].食品与生物技术学报,2015,34(9):897-905.
[8]佟懿,谢晶,肖红,等.鲳鱼货架期预测模型的电子鼻评价与研究[J].水产学报,2010,34(3):367-374.
[9]韩姣姣,裘迪红,宋绍华.电子鼻检测植物乳杆菌发酵草鱼中的风味物质[J].食品科学,2012,33(10):208-211.
[10]贾洪锋,范文教,陈云川,等.基于电子鼻的鲢鱼新鲜度评价[J].食品研究与开发,2012,33(7):191-194.
[11]唐艳,张宾,崔博升,等.基于电子鼻的鲐鱼新鲜度研究[J].食品工业,2012(9):34-37.
[12]李璇,邓尚贵,张宾,等.基于电子鼻的竹荚鱼肉鲜度及品质的评价[J].浙江海洋学院学报(自然科学版),2012,31(5):384-388.
[13]郭淼.金鲳鱼货架期品质快速检测方法研究[J].中国食品学报,2015,15(12):195-202.
[14]鲁伟.冰鲜黄鸡肉品质评定与鲜度分级研究[D].扬州:扬州大学,2017.
[15]田晓静.基于电子鼻和电子舌的羊肉品质检测[D].杭州:浙江大学,2014.
[16]孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013.
[17]惠国华,厉鹏,吴玉玲,等.基于电子鼻系统的水果腐败过程表征方法[J].农业工程学报,2012,28(6):264-268.
[18]殷勇,郝银凤,于慧春.基于多特征融合的电子鼻鉴别玉米霉变程度[J].农业工程学报,2016,32(12):254-260.
[19]GB 5009.228-2016,食品中挥发性盐基氮的测定[S].
[20]GB 4789.2-2016,食品微生物学检验菌落总数测定[S].
[21]李颖畅,刘明爽,李乐,等.蓝莓叶多酚对冷藏鲈鱼品质的影响[J].中国食品学报,2015,15(2):120-125.
[22]Cheng J H.Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets:a review[J].Critical Reviews in Food Science&Nutrition,2015,55(7):1012-1225.
[23]郑振霄.3种保鲜方法对鲐鱼贮藏期间鲜度的影响[J].中国食品学报,2016,16(1):181-187.
[24]El Marrakchi A.Sensory,chemical,and microbiological assessments of moroccan sardines(Sardina pilchardus)stored in ice[J].Journal of Food Protection,1990,53(7):600-605.
[25]Harpaz S,Glatman L,Drabkin V,et al.Effects of herbal essential oils used to extend the shelf life of freshwaterreared Asian sea bass fish(Lates calcarifer)[J].Journal of Food Protection,2003,66(3):410-417.
[26]GB/T 18108-2008,鲜海水鱼[S].
[27]国际食品微生物规格委员会(ICMSF).微生物检验与食品安全控制[M].北京:中国轻工业出版社,2012:110-122.
[28]丁婷,李婷婷,励建荣.0℃冷藏三文鱼片新鲜度综合评价[J].中国食品学报,2014,14(11):252-259.
[29]赵梦醒,丁晓敏,曹荣,等.基于电子鼻技术的鲈鱼新鲜度评价[J].食品科学,2013,34(6):143-147.
[30]杨震.基于电子鼻技术的秋刀鱼新鲜度评价[J].肉类研究,2017,31(3):40-44.
[31]周亦斌.基于电子鼻的西红柿与黄酒的检测与评价研究[D].杭州:浙江大学,2005.
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