| 基于电子鼻的黑胡椒鸭胸肉调理产品品质评价 |
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| 引用本文： | 辛松林,李诚,肖岚,池福敏,付刚,张宇.基于电子鼻的黑胡椒鸭胸肉调理产品品质评价[J].食品科学,2012,33(8):191-194. |
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| 作者姓名： | 辛松林 李诚 肖岚 池福敏 付刚 张宇 |
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| 作者单位： | 1.四川烹饪高等专科学校
2.四川农业大学食品学院
3.成都巴国布衣餐饮发展有限公司 |
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| 基金项目： | 肉类加工四川省重点实验室科研项目(10R06);四川省科技支撑计划项目(2010NZ0044);四川省教育厅青年基金项目(09ZB057) |
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| 摘 要： | 利用电子鼻检测黑胡椒鸭胸肉调理产品在贮藏期的品质变化，并结合感官指标、微生物指标和挥发性盐基氮指标，对检测结果进行比较分析。结果表明：微生物指标和挥发性盐基氮指标并不能准确反映样品的品质，电子鼻对已经发生轻微气味改变的样品具有非常高的辨识度，可以作为一种快速、有效的检测手段应用于肉制品的品质鉴别和评判。
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| 关 键 词： | 黑胡椒鸭胸肉 调理产品 电子鼻 品质评价 |
Quality Evaluation of Black Pepper Duck Breast by Electric Nose |
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| XIN Song-lin,LI Cheng,XIAO Lan,CHI Fu-min,FU Gang,ZHANG Yu.Quality Evaluation of Black Pepper Duck Breast by Electric Nose[J].Food Science,2012,33(8):191-194. |
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| Authors: | XIN Song-lin LI Cheng XIAO Lan CHI Fu-min FU Gang ZHANG Yu |
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| Affiliation: | (1. Sichuan Higher Institute of Cuisine, Chengdu 610100, China；2. College of Food Science, Sichuan Agricultural University,
Ya’an 625014, China；3. Chengdu Baguo Buyi Restaurant Development Co. Ltd., Chengdu 610213, China) |
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| Abstract: | An electric nose was used to evaluate the quality of black pepper duck breast during storage.The sensory index,microbial parameters and TVB-N of black pepper duck breast were analyzed.The results showed that microbial parameters and TVB-N could not accurately reflect the quality of a sample.However,slight odor change could be sensitively identified by electric nose so that it can be used to identify and judge the quality of meat products as a fast,effective detection strategy. |
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| Keywords: | black pepper duck breast prepared meat products electric nose quality evaluation |
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