Change in Flavor Patterns of Gamma Irradiated Raw Oyster and Oyster Cooking Drip Determined using an Electric Nose

Han, In-Jun; Park, Jaeseok; Choi, Jong-il; Kim, Jae‐Hun; Song, Beom‐Seok; Yoon, Young; Byun, Myung‐Woo; Chun, Soon-Sil; Lee, Ju-Woon

doi:10.5657/kfas.2009.42.3.209

Cited by 7 publications

(6 citation statements)

References 12 publications

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“…The total amount of flavor components was increased by irradiation of raw material (p<0.05), and OGK had the highest value followed by OG and the control. Han et al (2009) reported that the total amount of odor substances was increased by irradiation, which was similar to the results reported in this study.…”

Section: Electronic Nose Analysissupporting

confidence: 82%

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Choi¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

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Section: Electronic Nose Analysissupporting

confidence: 82%

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Choi¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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“…. , , , , (Lee et al, 1990;Shiau and Chai, 1990;Cha, 1995;Oh, 1998;Park et al, 2000;Chung et al, 2006;Han et al, 2009;Kang et al, 2010; al., 2012; Hwang and Oh, 2013;Hwang et al, 2014).…”

Section: 서 론mentioning

confidence: 99%

Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas

황영숙¹,

김상현²,

김병균³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix 30°), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

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“…To detect and evaluate changes in flavor patterns of various foods from irradiation, most studies have used a metal oxide sensor (MOS), which respond to specific substances, and a conducting polymer sensor (Cho and Noh, 2002;Kim and Noh, 1999). According to Han et al (2009), an electronic nose equipped with a SAW sensor can measure the flavor patterns of gamma-irradiated raw oyster rapidly. In this Microbiological and sensory evaluation of gamma-irradiated Ganjang-gejang in different irradiating temperature Table 3 and 4 show the microorganism, lipid oxidation (TBARS) and sensory properties of Ganjang-gejang irradiated under different temperature conditions.…”

Section: A-dmentioning

confidence: 99%

Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce

Park¹,

Byun²,

Han³

et al. 2015

Fisheries and aquatic sciences

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This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.

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Change in Flavor Patterns of Gamma Irradiated Raw Oyster and Oyster Cooking Drip Determined using an Electric Nose

Cited by 7 publications

References 12 publications

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas

Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce

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