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肉禽类

电子鼻(气味分析系统)检测猪肉气味差异研究中的应用

在肉品评价过程中,气味是一个很重要的评价指标,其直接相关于肉制品的安全控制。气味是挥发性的风味物质刺激鼻腔嗅觉感受器而产生。在肉品工业中,电子鼻(气味分析系统)主要对肉类食品的挥发性气味进行识别和分类,最终对产品进行质量分级和新鲜度判别。

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

This work describes the correlation found a long 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loins to red under refrigeration.

Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

The objective of the present study was to investigate if an electronic nose, comprising six metal oxide sensors (MOS) could predict the sensory quality of porcine meat loaf, based on measuring the volatiles in either the raw materials or the meat loaf produced from those raw materials.

电子舌对不同储存时间的杜大长猪肉的区分辨别

通过电子舌的检测,经过主成分分析可以看出,电子舌对不同储藏时间的杜大长猪肉样的主成分得分值分布在不同的区域, 且各区域间互不干扰,说明电子舌可以很好地应用于不同储藏时间的杜大肠猪肉样的区分辨别,可用于猪肉样品的新鲜度检测。
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