基于电子鼻（舌）分析γ射线和电子束辐照工艺对酱板鸭风味的影响

张祺玲; 徐远芳; 周毅吉; 彭玲; 易靖超; 张勇; 郭峰; 邓超; 李文革

doi:10.11889/j.1000-3436.2023-0052

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基于电子鼻（舌）分析γ射线和电子束辐照工艺对酱板鸭风味的影响

辐射技术的应用 | 更新时间：2023-12-18

- 基于电子鼻（舌）分析γ射线和电子束辐照工艺对酱板鸭风味的影响
- Effects of ⁶⁰Co-γ ray and electron beam irradiation on the flavor of spicy salted duck based on the electronic nose (tongue)
- 辐射研究与辐射工艺学报 2023年41卷第6期页码：60402
- 作者机构：
  
  1.湖南省核农学与航天育种研究所湖南省农业生物辐照工程技术研究中心生物辐照技术湖南省工程研究中心长沙 410125
- 作者简介：
  
  张祺玲，女，1986年2月出生，2010 年于湖南农业大学微生物学专业获理学硕士学位，副研究员，主要从事辐射加工应用研究
  李文革，研究员，E-mail: 641386565@qq.com
- 基金信息：
  
  湖南农业科技创新资金项目(2020CX45;2019JG03;2018ZD04-2;2017XC12)
- DOI：10.11889/j.1000-3436.2023-0052
  中图分类号：
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张祺玲, 徐远芳, 周毅吉, 等. 基于电子鼻（舌）分析γ射线和电子束辐照工艺对酱板鸭风味的影响[J]. 辐射研究与辐射工艺学报, 2023, 41(06): 060402.

ZHANG Qiling, XU Yuanfang, ZHOU Yiji, et al. Effects of ⁶⁰Co-γ ray and electron beam irradiation on the flavor of spicy salted duck based on the electronic nose (tongue)[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060402.
张祺玲, 徐远芳, 周毅吉, 等. 基于电子鼻（舌）分析γ射线和电子束辐照工艺对酱板鸭风味的影响[J]. 辐射研究与辐射工艺学报, 2023, 41(06): 060402. DOI： 10.11889/j.1000-3436.2023-0052.

ZHANG Qiling, XU Yuanfang, ZHOU Yiji, et al. Effects of ⁶⁰Co-γ ray and electron beam irradiation on the flavor of spicy salted duck based on the electronic nose (tongue)[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060402. DOI： 10.11889/j.1000-3436.2023-0052.

摘要

探讨辐照酱板鸭风味控制的有效措施。采用,60,Co-γ射线和电子束辐照酱板鸭，通过对电子鼻、电子舌实验数据进行雷达分析、主成分分析（Principal components analysis，PCA）和线性判别分析（Linear discriminant analysis，LDA），研究抗氧化剂（0.02% VE+0.03% 茶多酚+0.02% TBHQ）、辐照温度（室温、冰温）和贮藏时间（0 d、30 d）等因素对酱板鸭风味的影响。结果表明：,60,Co-γ射线和电子束辐照处理酱板鸭样品气滋味差异显著（,p,<,0.05），滋味差异主要表现在苦味、涩味和甜味；气味差异主要表现在W2W（芳香化合物和有机硫化物）、W1W（无机硫化物）、W1S（烃类物质）、W5S（氮氧化合物）和W2S（醇类和部分芳香型化合物）；各冰温处理组气滋味特征与对照组最接近，各添加抗氧化剂组气滋味特征次之，冰温+添加抗氧化剂的处理对辐照酱板鸭气滋味并未产生明显的协同作用。冰温处理和添加抗氧化剂处理能一定程度上控制辐照酱板鸭风味改变，本研究为辐照酱板鸭风味控制手段选择提供了理论支撑。

Abstract

To explore effective measures to control the flavor of spicy salted duck irradiated by ,60,Co-γ ray and electron beam, the effects of antioxidants and irradiation temperature on the flavor and electron beam were studied using electronic nose and electronic tongue detection techniques. Radar analysis, principal component analysis (PCA), and linear discriminant analysis (LDA) were performed on the E-tongue and E-nose experimental data. The results indicated that there were significant differences in the flavor of spicy salted duck samples with different treatments (,p,<,0.05), and the differences in taste of irradiated spicy salted duck mainly showed bitter taste, astringency taste, and sweet taste. The main differences in odor were W2W (aromatic compounds and organic sulfides), W1W (inorganic sulfides), W1S (hydrocarbons), W5S (nitrogen oxides), and W2S (alcohols and partial aromatic compounds). The flavor characteristics of each ice-temperature treatment group were closest to the control group, followed by the flavor characteristics of each antioxidant group. No obvious synergistic effects were observed on the flavor of irradiated spicy salted duck with ice temperature and antioxidant treatments. Ice temperature and antioxidant treatment could control the flavor change of spicy salted duck to a certain extent. This study provides theoretical support for selecting flavor control methods for spicy salted duck.

关键词

酱板鸭辐照电子鼻电子舌风味

Keywords

Spicy salted duckIrradiationElectronic noseElectronic tongueFlavor

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