JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 37 Issue 3
June 2022
Article Contents
ZHANG Xin, CHEN Shuangyi, GU Huiwen and et al. Prediction of freshness of Jingzhou fish cake during storage based on electronic nose technology[J]. Journal of Light Industry, 2022, 37(3): 17-25. doi: 10.12187/2022.03.003
Citation: ZHANG Xin, CHEN Shuangyi, GU Huiwen and et al. Prediction of freshness of Jingzhou fish cake during storage based on electronic nose technology[J]. Journal of Light Industry, 2022, 37(3): 17-25. doi: 10.12187/2022.03.003 shu

Prediction of freshness of Jingzhou fish cake during storage based on electronic nose technology

  • Received Date: 2021-09-14
    Accepted Date: 2022-03-25
  • At different storage conditions, the freshness of fish cake after storage was analyzed by sensory evaluation, volatile basic nitrogen (TVB-N) detection and electronic nose. Combining with principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least square discriminant analysis (PLS-DA) and stepwise multiple linear regression analysis (Stepwise-MLR), freshness discriminant and predictionanalysis based on the electronic nose data were carried out.The research results show that the freshness of the fish cake samples was well distinguished at 4 ℃ and room temperature. Nitrogen oxide, sulfide and methane were the important indicatiors of freshness decrease. The correlation coefficients between measured and predicted TVB-N values based on stepwise-MLR were greater than 0.932 5. And the predicted root mean square errors of the prediction set samples were less than 1.22. It could be concluded that electronic nose combined with multivariate statistical analysis could provide a nondestructive, simple and rapid method for detecting the freshness of fish cake.
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