加熱調理過程における獣鳥肉および魚肉中のイノシン酸の分解

概要

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The effects of heating rate and additives on the decomposition of inosinic acid (IMP) in various fleshes during cooking were examined. 1) The rate of IMP-decomposition during cooking varied in different species of flesh, and closely correlated with IMP-decomposing enzyme activity of the flesh. 2) The dependence of IMP-decomposition during cooking on the heating rate, a ratio of IMP-decomposition is flesh cooked at 0.8℃/min to that at 7.5℃/min, varied in different species of flesh, and closely correlated with the denaturation temperature of IMP-decomposing enzyme in flesh. 3) The addition of sucrose suppressed the IMP-decomposition during cooking, but the effect of sodium chloride on the IMP-decomposition varied with the flesh of different species and with the extent of destruction of flesh tissue.
社団法人日本家政学会の論文
1993-01-15