鶏肝臓マリネの調製条件と清酒添加の影響

概要

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For the purpose of improving the taste of chicken livers, they were marinated in a mixture solution which contained vinegar, salad oil, soy sauce, and Sake. The chicken livers were preserved in a mixture solution at 5℃ for 168 hr, with the Sake at 25, 50, or 75%. During the preservation, changes for the properties of chicken livers such as taste and qualities, were studied so as to determine the optimal preparation conditions and the effect of the addition of Sake. (1) The marinade, whose mixture solution replaced sodium chloride solution with soy sauce, achieved a good evaluation for taste. The content of the alcohol permeated through the chicken liver nearly proportionally increased with the increasing amount of the Sake added. (2) The optimal preparation conditions of the chicken liver marinade was left immersed for 24 hr in a mixture solution comprised of 12.5% vinegar, 12.5% salad oil, 25% soy sauce, and 50% of Sake, where the liver had a reduced odor and was slightly acidic (pH 5.3). The resulting marinade, contained more reducing protein and free amino acids, that it contained small reducing ammonia, and was superior in hardness, color and preservability, as Compared with that preserved in basic marinade containing no Sake. Therefore, marinade with the addition of Sake was accepted favorably.
1991-02-15