368 34,,, 30 g,, K 1. 2 ( FO SS KEJET 2300) ; FO X4000, HS0 ( A lpha M. O. S ) ; ( ) ; ( ) ; ( ) ; B CD 2270M JTG ( ) 1. 3, 1, 293

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1 ol. 34, N o. 3 V JOU RNAL O F FISH ER IES O F CH INA M ar., 20 : (20) DO I: /SP. J , 3,, (, ) :, ( PCA ) (D FA ) PCA D FA ( ), K Q, PCA D FA K TVBN (R 2 > ) PCA D FA 283 K 293 K, A rrhenius K K Q, 283 K 293 K PCA D FA, K K Q : SL ( K) = T SL ( K) = T % K K : ; ; ; ; : TS ; S : A, [ 1-3 ], [ 4 ],,,, [ 5 - ], [ 6 ],,, [ ], ( TVBN ) ( TV C ),,, ,,, : : : ( 2006BAD 30B 03 ) ; ( ) ; :, E2m ail: jxie@ shou. edu. cn

2 368 34,,, 30 g,, K 1. 2 ( FO SS KEJET 2300) ; FO X4000, HS0 ( A lpha M. O. S ) ; ( ) ; ( ) ; ( ) ; B CD 2270M JTG ( ) 1. 3, 1, 293 K, 12, (1) : 18 (M O S ) (2) : 2 g,, ml,, (3) : 600 s; 42 ; 500 r/m in; L, L / s; 120 s, 1 s, 300 s (4) : A lpha2soft 11. 0, (m ultivariate statistics), (p rincipal com ponen t analysis, PCA ) ( discrim inate factorial analysis, D FA ), 4, ( TVBN ) [ 16 ] g 750 ml 30 ml, 50 ml, 0 ml, delay, 5 g,,, GB / T [ 17 ],, 1, 5, 1. 4 A rrhenius K TVBN,,, A rrhenius [ 18 ] A rrhenius : k = k 0 exp E A R T (1), k 0 ( ) ; E A (J /m o l) ; T ( K ) ; R, J / (m ol K), k 0 E A : E A A rrhenius E A = R T 1 T 2 T 2 - T 1 L n k 2 k 1 (2), k 1 k 2 T 1 T 2, T 1 T 2 ( K) Q A rrhenius ( 1 / T, ) ( 2 ) E A, Q [ 19 ] : Q = S ( T) S ( T + ) = exp [ E A R T ( T + ) ] (3), Q K, [ 18, 20 ] ; s ( d), ( K) ( d), A rrhen ius E A Q, A lphasoft PCA D FA, K K Q

3 3, : 369 [ 21 ] : ( T SL = s ( T 0 ) Q 0 - T) / (4), T 0 ; T ; s, d; T 0 > T 1. 5 Excel 2007, A lphasoft 11. 0, PCA, [ 22 ] PCA,,, K PCA 12a, ( PC1) ( PC2 ) % %, %, 1, 0 d ( ) ( 1 6 d), 1 3 d, 1 4 d PC2 4 d 5 d,, PC1,, 4 d 5 d, 0 d 6 d 0. 2, 283 K PCA ( PC1) %, PC1 PC %, 283 K 12b,, PC1 PC2, 2 d PC1, PC2 0 4 d 2 d 3 d 12c, 293 K PCA 1a, b, PC1 PC %, PC2, 1 d 1. 5 d PC1, [ 7 ] PCA, PCA K 2. 2 D FA D FA PCA,,, 22a, (D F1) (D F2 ) % 2 6 d D FA, 4 d 5 d 22a, 283K D FA, 22b, D F1 D F %, 0 4 d D FA, 2 d 3 d 22a D FA, ;,, 283 K D FA 22c, 293 K D FA, D FA, PCA, D FA K,

4 K PCA F ig. 1 PCA plot for aroma of pom fret f illet dur ing d ifferen t per iods stored a t 273, 283 and 293 K 2. 3 SC / T , TVBN 30 m g N /0g 1. 0 E + 07 C FU /m g, SC / T TVBN TVBN 1,, TVBN TVBN ( 3), K, TVBN TVBN TVBN ( 1) TVBN (R 2 > 0. 95), 283 K PCA D FA, 3 d TVBN,, 293 K PCA D FA, 1. 5 d TVBN, K 5 k, 1 / T L nk ( 2 ), K K E A 1 E A 2, (3) TVBN ( 273 K 283 K) (283 K 293 K) E A Q ( 2)

5 3, : K D FA F ig. 2 D FA plot for aroma of pom fret f illet a t d ifferen t per iods stored a t 273, 283 and 293 K 3 F ig. 3 Sen sory a ssessm en t in pom fret dur ing d ifferen t tem pera tures and per iods 2 TVBN K K Q E A L nk,, Q E A 2 L nk TVBN L nk, Q E A Q E A (5) 283 K 293 K ( s ) 283 K 293 K PCA D FA, 3 d 1. 5 d, 3 d 1. 5 d 283 K 293 K, 283 K 293 K ( s ) K K Q 283 K 293 K ( s ) ( 5 ), K K ( K ) : SL ( K) = T,, T K ( K) ; (283 K 293 K) : SL ( 283 K 293 K) = T,, T K ( K) ; Q,

6 K K,, 2. 5 SC / T ( ) K, K, Index TVBN (m g N /0 g) TVC ( CFU /m g) 1 TVBN Tab. 1 Changes in TVBN, TVC of pom fret f illet a t d ifferen t tem pera tures and per iods ( K) storage temperature ( d) storage period a E E E E b E E E E E E E E E E E regression equation R y =7. 855e x y =8. 428e x y =8. 318e x y =8. 324e x y =7. 423e x E E E E E E E E E E E E y =1437e x y =1352e 1. 11x y =1581e x y =2892e x y =675. 4e x : a. 293 K, 0. 5 d TVBN ( ) m g N /0 g, 1. 5 d TVBN ( ) m g N /0 g; b. 293 K, 0. 5 d ( E ) CFU /m g, 1. 5 d ( E ) CFU /m g N otes: a. TVBN of 0. 5 d and 1. 5 d at 293 K w as ( ) m g N /0 g and ( ) m g N /0 g, respectively; b. TVC of 0. 5 d and 1. 5 d at 293 K w as ( E ) CFU /m g and ( E ) CFU /m g, respectively. index 2 E A Q Ta b. 2 Th e a c t iva t ion e n e rgy a n d Q of p om f re t f ille t a t d iffe re n t tem p e ra tu re s ( kj /m ol) Q ( K) Q ( K) E A Q Q L nk regression equation of L nk TVBN y = x TVC y = x R K Tab. 3 The pred icted shelf2life and the observed shelf2life of pom fret f illet a t 276 K, 281 K and 289 K ( K) temperature ( d) p redicted shelf2life ( d) obversed shelf2life ( % ) RE

7 3, : K,, % % % ( % ), K K Q, 3 (1), PCA D FA : PCA D FA 273 K 283 K (2) TVBN, (R 2 > 0. 95) ( 3) PCA D FA, 283 K 293 K 3 d 1. 5 d, Q, K K (4 ) TVBN SC / T ( ), K, % K, : [ 1 ] Chen L X, G uer n L. D evelopm ent and app lica2 tion of electronic noses in freshness assessm ent of fishery p roduct[ J ]. 2002, 26 (3) : Journal of Fisheries of China, [ 2 ] G oulas A E, Kontom inas M G. Effect of m odified atm osphere packaging and vacuum packaging on the shelf2life of refrigerated chub m ackerel( Scom ber japonicus) : biochem ical and sensory attributes [ J ]. European Food Research and Technology, 2007, 224 (5) : [ 3 ],,,. A TP [ J ]., 2007, 23 (6) : [ 4 ] A treaa I, Papavergoua A, Am vrosiadis I, et al. Com bined effect of vacuum 2packaging and organo essential oil on the shelf2life of M editerranean octopus ( O ctopus vulgaris) from the A egean Sea stored at 4 [ J ]. Food M icrobiology, 2009, 26 (2) : [ 5 ] N atale C D, M acagnano A, D avide F, et al. A n electronic nose for food analysis [ J ]. A ctuators B, 1997, 44: Sensors and [ 6 ] M anuela O, G abriela V, Gustavo P, et al. A p rat2 ical electronic nose [ J ]. Sensors and A ctuators B, 2001, 80: [ 7 ],,,. [ J ]., 2008, 29 (11) : [ 8 ],,. [ J ]., 2007, 33 (22) : 5-8. [ 9 ],,,. [ J ]., 2008, 24 (9) : [ ],,,. [ J ]., 2009, 36 (3) : [ 11 ],,,. [ J ]., (12) : [ 12 ],. [ J ]., 2009, (6) : [ 13 ],,,. [ J ]., 2008, 25 (3) : [ 14 ],,. [ J ]., 2006, 23 (1) : 28-29, 40. [ 15 ] B arata J M, G ilc L, G arc a2b reijoc E, et al. ness m onitoring of sea bream Fresh2 ( Sparus aurata) w ith a potentiom etric sensor[ J ]. Food Chem istry, 2008, 8 (1) : [ 16 ],,,. [ J ]., 2005, 21 (6) : [ 17 ] GB / T [ S ]., [ 18 ] Ratkow sky D A, O lley J, M cm eekin T A, et al.

8 Relationship betw een tem perature and grow th rate of bacterial cultures [ J ]. J B acteriol, 1982, 149: 1-5. [ 19 ],,. C [ J ]., 2004, 20 (4) : [ 20 ] L abuza T P, Schm idl M K. A cclelerated shelf2life testing of foods [ J ]. Food Technology, 1985, 9: [ 21 ] L abuza T P. A pp lication of chem ical kinetics to de2 terioration of foods [ J ]. Journal of Chem ical Education, 1984, 61 ( 4) : [ 22 ]. [ D ]. :, Applica tion of electron ic nose in the pred iction m odel of shelf2life of Pam pus a rgen teus TON G Y i, X IE J ing 3, X IAO H ong, YAN G Sheng2p ing (College of Food Science & Technology, Shanghai O cean U niversity, Shanghai , China) Abstract: In th is p ap e r, an app lica tion of the e lec tron ic nose w as used to eva lua te the freshness qua lity difference of the pom fret ( Pam pus argenteus) fillet under different storage p eriods and storage tem peratures. The raw data of the pom fret fillet of the electronic nose analysis w as analyzed by p rincip al com pounds analysis ( PCA ) and discrim inate factorial analysis (D FA ). both chem ical assays and olfactom etric ( e2nose) m ethod w as developed. The Q m odel of the pom fret fillet by app lying stored at 273 K, 283 K and 293 K could be w ell discrim inated by 18 M etal O xide Sensors. The result show ed that the sam p le C hanges in total volatile base2nitrogen ( TVBN ) and total viable coun t ( TV C ) of p om fret fillet w ith respect to different storage tim e and tem perature conform ed to the first kinetic m odel w ith h igh regression coefficients ( R 2 > 0. 95). U sing PCA and D FA analysis of A lphasoft11. 0 and A rrhenius k inetic m odel, the Q ( K) and Q ( K) m odel of shelf2life of pom fret fillet w as SL ( K) = T and SL ( K) = T. It w as show n from the reliab ility assessm en t betw een p redictive and observed shelf2life that relative error w as w ithin % calculated by the p rediction m odel for the shelf2life of pom fret fillet. rem aining shelf2life of pom fret fillet could be p redicted at the storage tem p erature from 273 K to 283 K and 283 K to 293 K based on the Q ( K) and Q ( K) m odel. Key words: Pam pus argen teus; electron ic nose; kinetic m odel; total volatile base2nitrogen; to tal viable count Correspond ing author: X IE J ing. E2m a il: jx ie@ shou. edu. cn The

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