摘要
目的:探究加热温度与鸡肉、鸭肉和鹅肉挥发性物质之间的关系,建立电子鼻检测和识别模型,旨快速鉴别禽类肉的种类和肉制品的掺假。方法:用电子鼻检测不同加热温度的鸡肉、鸭肉及鹅肉,采用线性判别式分析(LDA)和判别函数法(DFA)分析未加热,80,100,120℃和150℃条件下的样品。结果:电子鼻能够区分不同种类以及不同加热温度的禽类肉;模型的验证结果的准确率通常在95%以上。结论:建立电子鼻检测和识别模型,能够可快速检测出禽类肉的种类,为食品,特别是肉质品的掺假检测提供依据。
Objective： Explore the relationship between the heating temperature and the volatile substances of chicken, duck and goose meats. Establish electronic nose detection and identification model, to provide a method for the rapid identification of poultry meat species and meat adulteration. Methods： Using the electronic nose to detect the different heating temperature of chicken, duck and goose meats, and adopting linear discriminant analysis（LDA） and discriminant function method（DFA） to analyze the samples which the heating temperature were without heating, 80 ℃, 100 ℃, 120 ℃ and 150 ℃. Results： The electronic nose is able to distinguish between the different kinds and different heating temperature of poultry meat; and the verification results of model is also more accurate, usually can reach more than 95%. Conclusions： The electronic nose of detection and identification model establishment, able to quickly detect the species of poultry meat, and provide the basis for the adulteration of food, especially meat products.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第2期255-260,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
海洋公益性行业科研专项经费(201005016)
2011年浙江省大学生科技创新活动计划(2011R405030)
关键词
电子鼻
禽类肉
快速检测
识别模型
electronic nose
poultry meat
rapid detection
identification model
