67C-28 |
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Y. H. KIM1, N. H. Lee2, Y. J. Kim3, and M. H. Seo3. (1) Animal resources, Korea Food Research Institute, San 46-1 Bakhyun bundang Seongnam Kyonggido, South Korea, (2) Div. Food Material Processing Technology, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-Ku, Songnam-si, Kyonggi-do, 463-420, South Korea, (3) Animal resources, KFRI, San 46-1 Bakhyun Bundang Seongnam Kyounggido Electric nose has been used to quick measuring of the freshness or off odor of the meats by comprehensive recognition of volatile compounds. As irradiation induces characteristic odor in muscle foods such as beef or flatfish meats, rapid detection of irradiated meats using electric nose and its practical use will contribute to the sound distribution and consumer acceptance of the irradiated meat. The objective of this study was to develop the detection method of irradiated beef and flatfish meat using electric nose with mass spectrum. Fresh beef and flatfish meats were irradiated at 0, 3-, 7-,12-, and 18 kGy by g-irradiation. The irradiated meats were divided into three groups of control(Day 0), chilled meat(Day 10), and frozen meat (Day 90), and then analyzed the odor of irradiated meats using electric nose with mass spectrum respectively, followed by DFA(discrimination Function analysis) treatments. There were significant differences among control, chilled meat and frozen meat group in beef by the DFA treatment. And each group showed the linear increase of DFA values according to irradiation dose levels. So it showed the possibility of rapid detection of irradiated meats using electric nose. DFA values of irradiated cooked meat also showed the differences according to irradiation dose levels like as fresh meats, but it showed clear differences at higher doses levels above 7kGy Unlike beef groups there were significant differences between chilled and frozen meat group of flatfish while no significant differences between control and chilled meat group. Each group showed the linear increase of DFA values according to irradiation dose levels like as fresh beef group. These results suggested the possibility of rapid detection of irradiated meats such as beef and flatfish using electric nose.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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