将牛肉贮藏在其冰点温度范围内(-1.7℃±0.2℃),并对贮藏期间牛肉的品质指标(菌落总数、挥发性盐基氮、感官色泽、感官气味)进行测定,同时用PEN3电子鼻对相应的牛肉挥发性气体物质进行检测。结果表明:贮藏期间牛肉的挥发性气体成分越来越多,不同贮藏时间的特征响应之间存在明显的差异性;电子鼻的2号、7号和9号传感器对检测牛肉挥发性气体物质的作用大,基本可以涵盖所有的检测信息;利用PCA和LDA2种分析可以有效区分开不同贮期的牛肉。通过电子鼻建立的模型可以很好地预测冰温贮藏牛肉不同贮藏时间的TVB-N值、菌落总数、感官色泽评分值以及感官气味评分值。

Beef was stored at freezing point(-1. 7℃ ± 0. 2℃). Beef qualities( total bacteria count,TVB-N value,red color and off-odour) were determined during the storage and volatile substance of beef was detected using PEN3 electronic nose. The results showed that volatile substance of beef increased during storage and the responses of electronic nose were differences among different storage time. Sensor 2,7 and 9 played a more important role than others in detection and they obtained most of volatile substance information. Beef with different storage time could be distinguished effectively using principle component analysis( PCA) and linear discriminant analysis( LDA). The model of electronic nose could predict well in total bacteria count,TVB-N value,red color and off-odour of beef in at different storage time.