通过传感器阵列监测肉质量和变化点检测,并对细菌群落进行分析
Valeriy Zaytsev1, Maria N Tutukina2, Margarita R Chetyrkina1
1Skolkovo Institute of Science and Technology, 30 Bld. 1 Bolshoy Boulevard, 121205, Moscow, Russia.
Analytica chimica acta
|August 14, 2024
概括
这项研究使用电子鼻子 (e-nose) 通过分析挥发性化合物并将其与微生物变化相关联,来追踪肉类腐烂. 这种数字方法提供了一种可靠的实时评估肉质的方法.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 由于复杂的生化过程,实时监测食品质量是很困难的.
- 设定损坏值是当前分析方法的挑战.
- 现有的方法不适合快速,现场食品选.
研究的目的:
- 通过使用电子鼻子 (e-nose) 调查肉类腐烂动态.
- 为了将电子鼻子数据与肉类微生物组合相关联.
- 开发准确的实时肉类质量评估方法.
主要方法:
- 使用电子鼻子研究肉类腐烂动态,以数字化挥发性腐烂标记.
- 将时间序列分析应用于e-nose气体配置文件,以确定肉类状态变化点.
- 与微生物组合和特定气体传感器数据进行比较.
主要成果:
- 电子鼻子的特征与肉类微生物组合的变化有显著的相关性 (例如,布罗科特里克斯,伪蒙氏菌,菌菌).
- 在电子鼻数据和气,氨气和酒精蒸气之间发现了强烈的相关性 (R2 > 0.9).
- 将电子鼻子与计算机视觉集成,将肉类状态识别精度提高到0.85.5.
结论:
- 通过电子鼻子将挥发性腐败标记数字化,可以准确识别肉类状态变化点.
- 这项技术对为食品工业开发智能化,小型化的设备显示出前途.
- 为现场食品质量评估提供了一种可靠的方法.
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