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http://dx.doi.org/10.9721/KJFST.2015.47.3.345

Reduction of Off-flavors in Steamed Crab Meat Using Dairy Products  

Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's university)
Kim, Jung Sun (Department of Food Science and Technology, Seoul Women's university)
Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's university)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.3, 2015 , pp. 345-349 More about this Journal
Abstract
The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishy odor in steamed crab meat using a mass spectrometer-based electronic nose. The steamed crab meat was soaked in three different dairy products (whole milk, soymilk, and yogurt) and the changes in the pattern of volatile components were analyzed by discriminant function analysis. The discriminant function first score (DF1) moved significantly from a negative position to a positive direction with an increase in soaking time. This suggested that the intensity of the fishy odor became weaker as soaking time increased. The effect of whole milk on the reduction of fishy odor was better than that of yogurt. The results of this study demonstrate that off-flavors can be reduced using dairy products.
Keywords
electronic nose; dairy product; casein; crab meat; off-flavor;
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Times Cited By KSCI : 2  (Citation Analysis)
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