Color,flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce |
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| Institution: | 1. Chemistry Department, Faculty of Science, Imam Khomeini International University, Qazvin, Iran;2. Catalyst Research Group, Petrochemical Research and Technology Company, National Petrochemical Company, Tehran, Iran;1. Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33140 Villenave d''Ornon, France;2. Biolaffort, 33100 Bordeaux, France;3. INRA, ISVV, USC Oenologie, 33140 Villenave d''Ornon, France |
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| Abstract: | Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter’s color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell. |
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