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该文旨在建立一种检测脊尾白虾新鲜度的无损检测方法,利用电子鼻与色差仪研究在4℃冷藏条件下不同新鲜度脊尾白虾的气味和颜色的变化规律,分别建立气味、颜色、气味结合颜色的3种新鲜度等级预测模型,并进行比较分析。结果表明,根据LAB表色系统,b*值随脊尾白虾鲜度的劣变呈正向线性相关;电子鼻可将不同新鲜度等级的脊尾白虾进行准确区分,并确定了反映其新鲜度变化的气敏传感器有5个(S6、S7、S8、S9、S10);利用气味、颜色、气味结合颜色建立的3个新鲜度等级预测模型都具有可行性(平均准确率≥90.0%),其中气味结合颜色建立的预测模型准确率最高,达到98.8%,依次为气味、颜色模型。因此,可根据气味结合颜色的预测模型对脊尾白虾新鲜度等级进行预测。
This paper aims to establish a non-destructive testing method for detecting the freshness of Pleurotus ostreatus, and to study the variation of odor and color of Pleurotus ostreatus under 4 ℃ cold storage conditions by using electronic nose and colorimeter to establish the odor, color , Odor combined with color of the three freshness level prediction model, and comparative analysis. The results showed that the b * values showed a positive linear correlation with the freshness of Pleurotus species based on the LAB colorimetric system. The electronic nose could accurately distinguish Pleurotus intermedius from different freshness grades and identified the change of freshness (S6, S7, S8, S9, S10). Three freshness level prediction models based on odor, color and odor combined with color are feasible (average accuracy≥90.0%), among which Odor combined with the color of the prediction model to establish the highest accuracy, reaching 98.8%, followed by odor, color model. Therefore, the level of freshness of Pleurotus ostreatus can be predicted based on the predictive model of odor combined with color.