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Detection of Freshness Change of Grass Carp During Storage
at Different Conditions Based on Electronic Nose
CHEN Lili,摇 ZHAO Li* ,摇 YUAN Meilan,摇 XIAO Wei,摇 SU Qi,摇 JIANG Wuqing
( School of Life Science / National R&D Branch Center for Freshwater Fish Processing ,
Jiangxi Science and Technology Normal University , Nanchang 330013, China)
Abstract: In this study, the volatile odors of grass carp stored at different temperatures ( - 4 - 15 益)
and storage times (0 - 7 d) were analyzed by the principal component analysis ( PCA) and shelf life
(SL) using electronic nose technology. Meanwhile, the total volatile base nitrogen ( TVBN), aerobic
plate count ( APC), and other physical and chemical quality indexes were also analyzed. The results
showed that both TVBN value and total number of bacterial colony of grass carp increased along with the
storage time at different storage temperatures, and that the total number of bacterial colony was accord
with pseudo鄄first鄄order chemical kinetics model ( R2 > 0郾 9) . Based on the analysis of the shelf life at
- 4 - 15 益 using electronic nose, the result of grass carp in odor changes had good corresponding corre鄄
lations with the physical and chemical quality index.
Key words: electronic nose; temperature; grass carp; physical and chemical indexes
( 责任编辑: 李摇 宁)
86 食品科学技术学报 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 7 月