文章摘要
罗章;辜雪冬;马美湖;孙术国;耿放.牦牛肉气味指纹分析及其在鲜度评价中的应用[J].中国食品学报,2019,19(9):245-254
牦牛肉气味指纹分析及其在鲜度评价中的应用
Fingerprint Analysis of Yak Meat and Its Application in Freshness Evaluation
  
DOI:
中文关键词: 指纹分析  电子鼻  牦牛肉  鲜度评价
英文关键词: fingerprint analysis  electronic nose  yak meat  freshness evaluation
基金项目:国家自然科学基金项目(31360367,31571911);西藏自治区科技重大专项(XZ201801NA04)
作者单位
罗章;辜雪冬;马美湖;孙术国;耿放 西藏农牧学院食品科学学院西藏林芝860000华中农业大学食品科技学院武汉430070中南林业科技大学食品科学与工程学院长沙410004 
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中文摘要:
      使用气味指纹分析仪分析鲜牦牛肉在不同贮藏条件下的气味指纹特征,并将检测数据与挥发性盐基氮数值进行相关性分析,将电子鼻技术应用于牦牛肉新鲜度的评价。结果显示,贮藏时间和温度对牦牛肉气味指纹特征均有较大的影响:随着贮藏时间的延长,各传感器的响应值均表现为增加的趋势;在相同贮藏时间下,温度越高各传感器的响应值越大。主成分分析结果表明,贮藏前期和后期样品具有不同的分布区域,各样品间能够有效区分,PC1和PC2的贡献率之和达到94.849%。牦牛肉样品感官评价结果与主成分分析结果具有较好的一致性。对筛选后的电子鼻检测数据与挥发性盐基氮(TVBN)值的相关性分析表明,各传感器响应值与TVBN之间均有较高的相关性,相关系数均大于80.00%。多元线性回归数据分析,建立了10种传感器响应值与TVBN值之间的数学模型,该模型决定系数可达0.9983,剩余标准差0.18561,具有较高的可靠性,可有效地预测其新鲜程度。
英文摘要:
      Electronic Nose was used to analyze the volatile components of fresh yak meat after processed under different storage conditions; and then, the correlation analysis between volatile components and total volatile basic nitrogen (TVBN) was done and obtained a report about usage of electronic nose for evaluation of the freshness of the yak meat. The results displayed that storage time and temperature had a greater impact on the volatile composition of yak meat, the response values increased with the extension of storage time; in the same storage time, the higher the temperature the higher the value of the response of the sensor. Principal component analysis showed that the pre- storage of and post-storage samples distributed in different areas, and the sum of PC1 and PC2 reached to 94.849% which meant the samples could distinguish effectively. It had good consistency with sensory evaluation results. Further analysis on the results of the electronic nose and total volatile basic nitrogen (TVBN) was carried out; it showed that each sensor had a higher correlation between the response values and TVBN with correlation coefficients higher than 80.00%. Basis on the results of multiple linear regression analysis, the model between 10 response value and TVBN was established and the model coefficient of determination and residual standard deviation reached to 0.9983 and 0.18561, respectively, which indicated that it had high reliability and could predict the freshness effectively. Compared to previous studies, a more comprehensive, systematic measurement of yak meat nutrition was performed in this experiment.
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