摘要
简要介绍了用气体传感器检测猪肉新鲜度的必要性以及气体传感器检测猪肉新鲜度的原理。通过实验探讨了用气体传感器评价、检测猪肉新鲜度的可行性。通过对猪肉新鲜度的感官评价、挥发性盐基氮含量及气体传感器输出信号值的测定,考虑了感官评价值、挥发性盐基氮测定值与气体传感器输出信号值间的相互关系。试验初步表明:可用气体感器检测猪肉新鲜度。
This paper briefly introduces the necessity of detecting the pork freshness by use of gas sensor and detecting method.The feasibility is investigated through experiments assessing and detecting the freshness of pork utilizing gas sensors.The relationship between the output of gas sensors and TVBN and the evaluating sensory value is discussed through the determination of sensory value、TVBN the output of gas sensors.The results shows that the gas sensors can be used to detect the pork freshness.
出处
《食品科技》
CAS
北大核心
2002年第5期59-61,共3页
Food Science and Technology
