Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Change in Flavor Patterns of Gamma Irradiated Raw Oyster and Oyster Cooking Drip Determined using an Electric Nose

전자코에 의한 감마선조사 생굴과 굴자숙액의 향기패턴 변화

  • Han, In-Jun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Seok (Food & Risk Standardization Team, KFDA) ;
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yo-Han (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Soon-Sil (Department of Food & Nutrition, Sunchon National University) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 한인준 (한국원자력연구원 정읍방사선과학연구소) ;
  • 박재석 (식품의약품안전청 위해기준과) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소) ;
  • 전순실 (순천대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2009.06.30
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Abstract

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

Keywords

References

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