电子鼻技术研究臭氧水处理对罗非鱼鱼片的新鲜度的影响

采用电子鼻PEN3系统对经不同臭氧水处理的罗非鱼肉进行检测。对传感器进行相关性分析与Loadings分析，由W1C、W5S、W1S、W1W、W2S、W2W和W3S组成新的传感器阵列。对优化后的传感器阵列进行主成分分析，结合挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、硫代巴比妥酸反应物（thiobarbituric acid reactivesubstances，TBARS）值综合评价臭氧水处理对罗非鱼鱼片的新鲜度的影响。结果表明，利用电子鼻技术得到罗非鱼鱼片的贮藏品质区分结果与TVB-N值、TBARS值0级动力学分析结果基本一致；1 mg/L臭氧水处理5 min不能明显地减缓罗非鱼鱼片在贮藏期新鲜度下降，5 mg/L臭氧水处理10 min能明显地减缓罗非鱼鱼片在贮藏期新鲜度下降。

Application of Electronic Nose in Freshness Evaluation of Tilapia Fillets as Affected by Ozone Treatment

In this study, an electronic nose (PEN3) was used to investigate the flavor of tilapia meat samples with different
ozone water treatments. Correlation analysis and loading analysis were carried out on the W1C, W5S, W1S, W1W, W2S,
W2W and W3S components constituting a new sensor array. The data were analyzed by principal component analysis (PCA)
and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were used as indicators to
evaluate the freshness of tilapia fillets. The results showed that the detection of electronic nose was basically consistent with
the zero-grade reaction of TVB-N and TBARS analysis. The treatment with 5 mg/L ozone water for 10 min rather than with
1 mg/L ozone water for 5 min significantly delayed freshness deterioration of tilapia fillets during storage.