【作者】 王鹏； 张岩； 徐幸莲； 周光宏；

【Author】 Wang Peng1,Zhang Yan1,Xu Xinglian1,Zhou Guanghong1(1 National Center of meat quality and safety control,Nanjing Agricultural University,Nanjing,China,210095)

【机构】 南京农业大学国家肉品质量安全控制工程技术研究中心；

【摘要】 选用40日龄快长型白羽肉鸡、120日龄黄羽肉鸡和200日龄老母鸡的胸肉和腿肉,制作熟肉和鸡汤。采用多频脉冲电子舌系统对产品进行检测,电极信号用主成分分析方法进行分析。结果表明,同一品种鸡的煮制鸡胸肉和鸡腿肉之间对电子舌响应差异明显。对煮制鸡胸肉、煮制鸡腿肉或鸡汤来说,单电极对不同品种的区分效果不理想。经过优化后的复合电极可实现以3种不同原料肉加工的煮制鸡腿肉或鸡汤的区分。本研究表明,电子舌在区分不同原料鸡肉加工的产品方面具有一定应用潜力。更多还原

【Abstract】 The breast and leg meat of three kinds of chicken,including 40d white-feathered chicken,120d yellow-feathered chicken and 200d spent hen,were adopted to make cooked meat and soup.Sensors signals of electronic tongue were analyzed by Principal component analysis(PCA)method.The results showed obvious difference between cooked breast and leg meat of same breed.There were no effective breed distinguish by single electrode on cooked breast meat,cooked leg meat or soup.But,the two later chicken processed products can use complex electrode to achieve distinguish of 3 kinds of chicken.It had been indicated that electronic tongue has potential and application value in distinction of chicken products.更多还原