Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Discrimination of Shreds of Frozen and Dried Alaska Pollack, Dried Pollack, and Cod using Electronic Nose

황태채, 북어채 및 대구채 판별을 위한 전자코 분석

  • Hong, Eun Jeung (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Ki Hwa (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Sue Jee (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Ji Eun (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Dong-Sul (National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Hwa Jung (National Institute of Food and Drug Safety Evaluation) ;
  • Kim, Eun Jeong (National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Jae Hwang (National Institute of Food and Drug Safety Evaluation) ;
  • Kim, Seung-Hee (National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Kwang-Ho (National Institute of Food and Drug Safety Evaluation) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 홍은정 (서울여자대학교 식품공학과) ;
  • 김기화 (서울여자대학교 식품공학과) ;
  • 박수지 (서울여자대학교 식품공학과) ;
  • 김지은 (서울여자대학교 식품공학과) ;
  • 김동술 (식품의약품안전평가원 식품감시과학팀) ;
  • 이화정 (식품의약품안전평가원 식품감시과학팀) ;
  • 김은정 (식품의약품안전평가원 식품감시과학팀) ;
  • 이재황 (식품의약품안전평가원 식품감시과학팀) ;
  • 김승희 (식품의약품안전평가원 식품감시과학팀) ;
  • 이광호 (식품의약품안전평가원 식품감시과학팀) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2010.11.19
  • Accepted : 2011.05.11
  • Published : 2011.05.30
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Abstract

In this study, discrimination of shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod using electronic nose based on mass spectrometer was carried out. Intensities of each fragment from shred of frozen and dried Alaska pollack by e-nose were completely different from those of dried pollack and cod. Each sample was analyzed, and discriminant function analysis was used for the discrimination of similar products. DFA plot indicated a significant separation of each shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod ($r^2$= 0.7787, F = 185.2). E-nose based on MS system could be used as an efficient method for discriminant of EMA foods.

본 연구는 황태채, 북어채 및 대구채간의 차이를 MS-전자코를 이용하여 분석하였다. 이들 각 시료의 mass spectrum은 뚜렷한 차이를 보였으며 판별함수분석을 통해 휘발성 성분의 패턴을 분석한 결과 황태채와 북어채, 대구채가 구분되었다($r^2$= 0.7787, F = 185.2). 이러한 결과는 황태채, 북어채 및 대구채를 러시아산만을 선택하여 비교한 결과 그 차이가 더욱 뚜렷이 구분되었다. 결과적으로 전자코를 이용하여 유사 식품 간의 차이를 충분히 구분 가능하였으며 EMA 식품을 선별하는 데에도 도움이 될 것으로 기대된다.

Keywords

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