Prediction model of shelf life of Trichiurus haumela using an electric nose

被引：0
|
作者：
Tong Y. [1 ]
Xie J. [1 ]
Xiao H. [1 ]
Yang S. [1 ]
机构：
[1] College of Food Science, Shanghai Ocean University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2010年 / 26卷 / 02期
关键词：
Dynamic models; Electric nose; Odors; Principal component analysis; Total becteria nitrogen; Total volatile basic nitrogen; Trichiurus haumel;
D O I：
10.3969/j.issn.1002-6819.2010.02.062
中图分类号：
学科分类号：
摘要：
An electric nose was used to evaluate the quality of the Trichiurus haumela under different storage periods and storage temperatures. The raw data of the Trichiurus haumela of the electric nose analysis were analyzed by principal compounds analysis (PCA) and shelf life (SL). The Q10 model of the Trichiurus haumela by applying both chemical (TVBN assays) and olfactometric (e-nose) methods was developed. The results showed that the sample stored at 273 K and 283 K could be well discriminated by 18 Metal Oxide Sensors. Changes in total volatile base-nitrogen (TVBN) and total viable count (TVC) of Trichiurus haumela with respect to different storage time and temperatures conformed to the first kinetic model with highly regression coefficients (R2>0.9). Shelflife function of Alphasoft11.0 and Arrhenius kinetic model were developed to predicted the shelf life of Trichiurus haumela. It showed from the reliability assessment between predicted and observed shelf-life that relative error was within 20% calculated by the prediction model for the shelf-life of Trichiurus haumela. The remaining shelf-life of Trichiurus haumela can be predicted at the storage temperatures from 268 to 293 K by using Q10 model.
引用
收藏
页码：356 / 360
页数：4
相关论文
共 14 条
  • [1] Liu W., Zhan B., The dynamic analysis on the fishery stocks in the East China Sea, Journal of Shanghai Fisheries University, 8, 1, pp. 19-24, (1999)
  • [2] Labreche S., Bazzo S., Cade S., Et al., Shelf life determination by electronic nose: Application to milk, Sensors and Actuators B, 106, 1, pp. 199-206, (2005)
  • [3] Zhou Y., Wang J., Evaluation of maturity and shelf life of tomato using an electronic nose, Transactions of the CSAE, 21, 4, pp. 113-117, (2005)
  • [4] Zhou X., Zhao J., Rapid identification of moldy corn by electronic nose, Transactions of the CSAE, 20, 4, pp. 121-124, (2004)
  • [5] Zhang X., Zhu L., Zhang J., Et al., Appraisal of meat flavoring essence quality using electronic nose, Transactions of the CSAE, 24, 9, pp. 175-178, (2008)
  • [6] Deng H., Lin K., Zhang Y., Et al., Quick determination of total volatile basic nitrogen in meat by nitrogen auto analyzer, Occupation and Health, 21, 6, pp. 838-839, (2005)
  • [7] Ratkowsky D.A., Olley J., McMeekin T.A., Et al., Relationship between temperature and growth rate of bacterial cultures, Journal of Bacteriology, 149, 1, pp. 1-5, (1982)
  • [8] Yang H., Feng G., Li Y., Contents and apparent activation energies of chlorophyll and ascorbic acid of broccoli under controlled atmosphere storage, Transactions of the CSAE, 20, 4, pp. 172-175, (2004)
  • [9] Labuza T.P., Schmidl M.K., Acclelerated shelflife testing of foods, Food Technology, 9, pp. 57-64, (1985)
  • [10] Labuza T.P., Application of chemical kinetics to deterioration of foods, Journal of Chemical Education, 61, 4, pp. 348-357, (1984)
12