基于電子鼻與模糊數(shù)學(xué)建立熏牛肉品質(zhì)評價法

孟子晴,趙改名*,祝超智,張繼才,張桂艷,茹昂,田瑋

1(河南農(nóng)業(yè)大學(xué) 食品科學(xué)技術(shù)學(xué)院，河南 鄭州，450003)2(國家肉牛牦牛產(chǎn)業(yè)技術(shù)體系昆明綜合試驗站，云南 昆明, 650000)3(河南農(nóng)業(yè)大學(xué) 牧醫(yī)工程學(xué)院，河南 鄭州, 450003)

Qualityevaluationmethodofsmokedbeefbasedonelectronicnoseandfuzzymathematicssensoryevaluationmethod

MENG Ziqing1,ZHAO Gaiming1*,ZHU Chaozhi1,ZHANG Jicai2,ZHANG Guiyan1,RU Ang1,TIAN Wei3

1(College of Food Science and Technology, Henan agricultural university, Zhengzhou 450003, China)2(Kunming Comprehensive Experimental Station of National Beef Cattle Industry Technology System, Kunming 650000, China)3(College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450003, China)

ABSTRACTThe quality evaluation system of smoked beef made from six smoked liquids was established using electronic nose sniffing fingerprint analysis, electronic tongue flavor fingerprint analysis, fuzzy mathematical sensory evaluation, linear multiple regression equation, and gray correlation analysis method. The results showed that the cumulative contribution rate of the main components was 89.802% and 86.903% for electronic nose test and electronic tongue test, respectively, which could reflect the overall information of the sample. Moreover, the sensory scores of the six smoke liquids were in order Oil-H>H>C-10-11>C-10-7>C-10-10> blank in the fuzzy mathematical sensory evaluation. And the correlation and linear regression equation between the sensor of the electronic nose and the fuzzy mathematical sensory evaluation was established. The correlation coefficients between the sensors of the electronic nose and the sensory scores obtained from fuzzy mathematics were between 0.806 4 and 0.832 6, both greater than 0.80. Based on the above test, the smoked beef produced by adding Oil-H smoke liquid was the best. This study established the direct connection between electronic nose and fuzzy mathematical sensory evaluation method, which provided technical support to optimize the smoking beef and improve the evaluation accuracy of smoking beef quality.

Keywordssmoked beef; smoke fluid; electronic nose; electronic tongue; fuzzy mathematical sensory evaluation method; grey correlation

風(fēng)味是煙熏類產(chǎn)品等肉制品品質(zhì)評價的重要指標(biāo)，主要通過氣味、滋味對產(chǎn)品品質(zhì)進(jìn)行評判[1-2]。電子鼻是模擬人鼻子進(jìn)行產(chǎn)品品質(zhì)評價的模擬生物嗅覺系統(tǒng)[3-4]，已應(yīng)用于食品質(zhì)量評估[5-6]、變質(zhì)識別[7]、摻假鑒定[8]、分辨肉品類[9]等方面。電子舌是可以模擬人舌頭獲得滋味信息的新型檢測儀器[10]，能夠反映不同檢測對象整體特征的差異[11]，可用于食品新鮮度、純度鑒定以及添加劑成分定量分析等[12-14]。感官評價是評價產(chǎn)品品質(zhì)的重要方法，模糊數(shù)學(xué)能夠把感官評價的屬性定量化，一定程度上減小主觀因素造成的差異。有研究報道模糊數(shù)學(xué)感官分析法已用于食品品質(zhì)評價與優(yōu)化，如焦云鵬等[15]通過模糊數(shù)學(xué)感官評價法對魚肉香腸品質(zhì)進(jìn)行優(yōu)化，金雪花等[16]通過模糊數(shù)學(xué)感官評價法評價不同大豆品種的豆?jié){品質(zhì)。目前，煙熏牛肉工藝優(yōu)化的相關(guān)報道極少以風(fēng)味為導(dǎo)向或第一重要因素，主要是評價指標(biāo)、評判標(biāo)準(zhǔn)、評價手段的缺乏造成的，利用電子鼻、電子舌、模糊數(shù)學(xué)對熏牛肉風(fēng)味分析與品質(zhì)評價方法未見報道。

本研究利用電子鼻嗅聞指紋分析、電子舌滋味指紋分析、模糊數(shù)學(xué)感官評價、線性多元回歸方程對熏牛肉品質(zhì)進(jìn)行評價，建立電子鼻與模糊數(shù)學(xué)感官評價之間的聯(lián)系與品質(zhì)評價方程，為利用電子鼻等技術(shù)優(yōu)化煙熏工藝的可行性和準(zhǔn)確性提供技術(shù)支撐，為電子鼻等價替代感官分析評價熏牛肉品質(zhì)提供參考。