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Reduction of Off-flavors in Steamed Crab Meat Using Dairy Products
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 Title & Authors
Reduction of Off-flavors in Steamed Crab Meat Using Dairy Products
Jung, Hyo Yeon; Kim, Jung Sun; Noh, Bong Soo;
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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.
electronic nose;dairy product;casein;crab meat;off-flavor;
 Cited by
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