该文旨在建立一种检测脊尾白虾新鲜度的无损检测方法,利用电子鼻与色差仪研究在4℃冷藏条件下不同新鲜度脊尾白虾的气味和颜色的变化规律,分别建立气味、颜色、气味结合颜色的3种新鲜度等级预测模型,并进行比较分析.结果表明,根据LAB表色系统,b*值随脊尾白虾鲜度的劣变呈正向线性相关;电子鼻可将不同新鲜度等级的脊尾白虾进行准确区分,并确定了反映其新鲜度变化的气敏传感器有5个(S6、S7、S8、S9、S10);利用气味、颜色、气味结合颜色建立的3个新鲜度等级预测模型都具有可行性(平均准确率≥90.0％),其中气味结合颜色建立的预测模型准确率最高,达到98.8％,依次为气味、颜色模型.因此,可根据气味结合颜色的预测模型对脊尾白虾新鲜度等级进行预测.%In this paper, the electronic nose and colorimeter were used to evaluate odor and color changes of E.carinicauda with different freshness during storage at 4TC. Three models predicting the freshness changing rates of E.carinicauda based on odor, color and both two factors were established. The result showed that the color parameter b* was increased linearly when the freshness decreased. The samples of different freshness could be well distinguished by S6% S7、 S8、 S9、 S10 sensors of the electronic nose. The three predicting models of freshness were all feasible (average accuracy ^90.0%), among which the model of odor combining color obtained the highest forecasting accuracy of 98.8%, followed with odor or color based model. This study provides a new method for E.carinicauda freshness evaluation and its freshness can be predicted correctly by the model based on odor and color.
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