Effects of fat levels on changes in flavor pattern of irradiated pork patties

被引：0
|
作者：
Hyun-Wook Kim
Ji-Hun Choi
Yun-Sang Choi
Hack-Youn Kim
Mi-Ai Lee
Sun-Mi Choi
Dong-Heon Song
Ju-Woon Lee
Cheon-Jei Kim
机构：
[1] Konkuk University,Department of Food Science and Biotechnology of Animal Resources
[2] Kongju National University,Department of Animal Resources Science, College of Industrial Sciences
[3] Korea Atomic Energy Research Institute,Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute
来源：
Food Science and Biotechnology | 2012年 / 21卷
关键词：
electronic nose; fat content; irradiation; pork patty;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effects of fat levels on changes in flavor pattern of irradiated pork patties were evaluated by using electronic nose. Total peak amount decreased with increasing fat level and irradiation dose, and the increased fat level and irradiation dose influenced the formation of new peaks at latter retention time. For the principal component analysis, the irradiated pork patties with containing higher fat level were clearly separated from the other treatments. The irradiation dose also affected the position of spot in identical fat level. It is possible to distinguish the changes in flavor patterns due to fat content and irradiation dose by using electronic nose.
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页码：1771 / 1774
页数：3
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