摘要
以新鲜鲐鱼为原料,采用感官评价与TVBN检测、组胺含量测定方法确定其新鲜度,建立新鲜度关键指标与PEN3电子鼻主成分与线性判别的关系式,以期实现鲐鱼新鲜度的电子鼻快速检测,为海水产品船上运输、码头验收以及工厂加工和市场销售的品质评价奠定理论基础。
The fresh mackerel was prepared through sensory evaluation, TVBN detection and histamine content detection to determine its freshness, and establish between freshness key indicators and e-nose PEN3 principal component and linear discrimination relationship, in order to realize for the rapid detection of mackerel freshness by e-nose, for marine transport, port acceptance, factory processing and marketing of quality evaluation of the theoretical foundation.
出处
《食品科技》
CAS
北大核心
2013年第3期302-306,共5页
Food Science and Technology
基金
国际重大科技合作项目(2010DFB34220)
关键词
电子鼻
鲜度
快速检测
electronic nose
freshness
rapid detection
