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KMID : 1007520010100050493
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.493 ~ p.501
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Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
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BYUN, MYUNG WOO
Kim, Kyong Su/Kim, Jung Ok/Kim, Jae Hyun/Lee, Kyong Haeng/Ryu, Gi Hyung
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Abstract
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Gamma irradiation was used as a new sanitation treatment to improve sanitation and quality of salted and fermented anchovy sauce. Commercial sterilization methods such as microfiltration and heat treatment were also compared to irradiation. Taste and volatile flavor compounds were analyzed during storage. Control was prepared without sterilization process including irradiation. Immediately after gamma irradiation to salted and fermented anchovy sauce, no changes in taste compounds, such as free amino acids, compositions, amino nitrogen, volatile basic nitrogen, and trimethylamine contents, were observed during storage. Contents of the alcohol and ketone groups were higher in 5 kGy or above gamma-irradiated samples than control. The contents of aldehyde, sulfur-containing compound and furan groups were higher in 5 and 7.5 kGy-irradiated samples than control. Similar compositions of volatile flavor compounds were detected in microfiltered and heat treated samples with control. However, different flavor patterns were observed in gamma irradiated samples according to electronic nose analysis. In conclusion, gamma irradiation can be employed as a new technology to sanitize salted and fermented anchovy sauce without changing its major chemical qualities.
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