Trial Production of Tsukudani with Strong Scavenging Activity against Active Oxygen Species

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概要

• 論文の詳細を見る

• A trial production was conducted of Tsukudani with strong scavenging activity against active oxygen species by acceleration of the Maillard reaction and addition of sub materials with the activity. As the activity of caramel, POLYPHENONE®, Japanese pepper and perilla adopted as sub materials was stable for heat, the activity was expected to be retained after the production. Trial products of laver, Japanese mushroom and butterbur on the control (usual selection of materials) and test plots (with xylose and the sub materials added to the control) were made. Scavenging activity against superoxide of the products on the test plot was much higher than on the control plot for the three kinds of Tsukudani. No report has been found concerning the utilization of xylose accelerating browning and being expensive for Tsukudani. It was concluded that the taste of the trial products was not influenced by the operations according to the sensory scores.

• 社団法人　日本食品科学工学会の論文
• 2004-05-01

著者

• Okazaki Kenji

  Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center

• Makino Yoshio

  Graduate School Of Agricultural And Life Sciences The University Of Tokyo

• MAKINO Yoshio

  Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center

関連論文

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• Studies on Determination of Soy Sauce Chromaticity Using a Synthesized Combination of a Spectro Colorimetric Method and the Multiple Regression Analysis
• Trial Production of Tsukudani with Strong Scavenging Activity against Active Oxygen Species
• Dynamic State of Water and Cell Membrane Permeability of Spinach Leaf during Storage
• Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration

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