Quality Discrimination of Dried Pork Slices Using Electronic Nose Technology
CHEN Tong, QI Xingpu, CHEN Bin, CHENG Qianwei, LIU Ping
1.College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; 2.College of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou 225300, China; 3.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Abstract：For rapid identification of the quality of dried pork slices, 108 samples from 12 brands with three batches each were detected by using electronic nose technology. Meanwhile, according to the national standard of China GB/T 31406?2015, the contents of protein, moisture, chloride, fat and total sugar in these samples were determined for quality evaluation. By selecting the average values in the range of 120–150 s in the electronic nose response curve, where the sensor response was relatively stable, as the characterization variable, a model for discriminating different quality grades of dried pork slices was established by using principal component analysis and k-nearest neighbor method (k = 3). The results showed that the theoretical discrimination accuracy of the model was 89.81%. Accordingly, electronic nose technology could be applicable for the quality discrimination of dried pork slices.
2021, Vol. 35 
