电子鼻、电子舌分析和感官评价在鱼糜种类区分中的应用
Category distinction of different surimis by electronic nose, electronic tongue and sensory evaluation
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摘要: 以五种鱼糜(淡水鱼糜:草鱼糜、鲢鱼糜和鳙鱼糜;海水鱼糜:带鱼糜和鳕鱼糜)为研究对象,利用电子鼻和电子舌对其挥发性成分和水溶性成分进行检测,所得数据以主成分分析法和聚类分析法进行分析,同时三种淡水鱼糜采用五点强度法和三点检验法进行感官评价。结果表明,电子鼻、电子舌及感官评价均能有效区分淡水鱼糜和海水鱼糜,且对两种海水鱼糜区分效果较好,但未能将三种淡水鱼糜区分开;三种淡水鱼糜感官评价结果显示,三者土腥味突出、肉香味强,而油脂味略有差异。Abstract: Five different kinds of surimi (freshwater surimi:Grass Carp Surimi, Silver Carp Surimi and Bighead Carp Surimi;seawater surimi:Hairtail Surimi and Pollock Surimi) were being used for investigating the aroma and water soluble compounds by using electronic nose and tongue in this study.The data was obtained by using principal component analysis (PCA) and cluster analysis (CA) .Triangle test and 5-point intensity scale were being used for carrying out sensory evaluation.From the result obtained, it showed that freshwater and seawater surimi could be distinguished effectively by using electronic nose, electronic tongue and also by sensory evaluation.However, it proved more effective using electronic nose, electronic tongue and sensory evaluation in distinguishing seawater surimi as compared to freshwater surimi.In addition, the result of sensory evaluation to the three kinds of freshwater surimi showed that intense earthy odour and strong meaty odour existed in the three kinds of freshwater surim and greasy odour was different between them.
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